Naan Bread
A soft and fluffy Indian flatbread that pairs perfectly with curries and dips.
Equipment
- Oven
- Skillet
- Mixing Bowl
- Rolling Pin
Ingredients
- 1/2 cup warm water
- 2 tsp. instant yeast
- 1 tsp. sugar
- 3 Tbsp. olive oil
- 1/4 cup plain yogurt
- 1 large egg
- 1/2 tsp. salt
- 2 1/2 - 3 cups all-purpose flour
- 2 Tbsp. butter melted
- 2 tsp. minced garlic optional
Instructions
- In a large bowl, combine warm water, instant yeast, and sugar. Let it sit for about 5 minutes until bubbly.
- Add olive oil, yogurt, and the egg to the yeast mixture and stir to combine.
- In a separate bowl, mix together 2 1/2 cups of flour and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Add more flour if the dough is sticky.
- Knead the dough on a floured surface for a few minutes until smooth.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
- Preheat a skillet over medium heat. Punch down the dough and divide it into 8 equal pieces.
- Roll each piece into a circle about 6 inches wide on a floured surface.
- Cook each naan in the skillet for 2-3 minutes on each side until golden brown and puffed.
- Brush cooked naan with melted butter and sprinkle with minced garlic if desired.
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Notes
Store leftover naan in an airtight container at room temperature for up to 3 days or freeze for longer storage.