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Naan

Servings:
Serves 8-10 Servings
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Ingredients

  • 2 cup chapati (or bread flour plus a little extra for kneading and rolling 1/2 to 3/4 teaspoon kosher salt
  • 2 3/4 teaspoon active dry yeast
  • 2 tablespoon plus 2 teaspoons unsalted butter, melted and slightly cooled 3/4 cup whole milk yogurt
  • 1 tablespoon warm water

Preparation

Baking Directions:

Place the Chapati flour into a large bowl and add the salt and the yeast.

Use your fingers to mix and blend the dry ingredients.

In a separate bowl, combine 2 tablespoons of the butter, yogurt and warm water.

In the bowl of an electric mixer fitted with the hook attachment (or, alternatively, with your hands) combine all of the ingredients.

It should loosely come together.

Knead the dough with the mixer on low speed until becomes smooth, 8-10 minutes.

Alternatively, knead the dough on a lightly floured flat surface.

Pour the remaining melted butter into a bowl large enough to hold the dough.

Spread it on the sides and bottom and place the dough in the center.

Cover with a towel and keep in a warm place.

Allow it to rise for 1-1 1/2 hours.

Gently roll the dough out into a 9-inch circle on a lightly floured surface, about ¼- to 1/2-inch thick and cut into quarters.

Roll each quarter out to 1/8-inch thick and you know that 2 of them can fit on a baking sheet.

Preheat the oven to 500 degrees F.

Use a paper towel soaked with a touch of canola oil to lightly grease 2 baking sheets.

(Alternatively, place a baking stone in the center of the oven.)

Put the baking sheets in the center of the oven.

Note: Be careful to not leave the baking sheets in the oven for too long otherwise you'll risk the oil getting too hot and smoky.

Divide each half of the "rested" dough into 3 equal pieces.

Lightly flour a rolling pin and roll each into a flat (albeit) imperfect oval.

When all of the ovals are rolled, brush any excess flour from them and place them, in a single layer, on the baking sheet (or baking stone) in the oven.

Bake them until they get light brown and puffy, about 5 minutes.

Remove from the oven and place on a serving platter lined with kitchen towels to keep warm.

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