Awesome Naan
I've been making this recipe for years, and hot damn does it make the best naan ever.
Ingredients
- 2 c + 4 tbsp All Purpose Flour (plus more for rolling)
- 3 tsp Sugar
- 1 tsp Instant Dry Yeast
- 1 tsp Salt
- 3 tbsp Plain Yogurt
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Melted Salted Butter, for brushing on finished Naans
Instructions
- In a large bowl, whisk together the flour, sugar, yeast, + salt. Set aside. In a medium bowl, whisk together the yogurt, olive oil, and 3/4 cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap. Let sit in a warm place for 1 to 1.5 hours, or until about doubled in size.
- Fill a small bowl with about 1/2 c flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking.
- Warm a large nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick (it should be about 9 x 4 inches). Pick up the dough and gently flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet (put it onto a plate) and brush with melted butter. Continue doing this till they're all made. Store any leftover naans in a baggy or airtight container in the fridge for up to a week, and warm them up in the toaster or microwave.