Naan Recipe

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Naan (Indian Leavened Flatbread)

Durum wheat flour, or atta, cushy naan is made with generally useful flour and yeast. Customarily, the batter is slapped against the stack mass of a mud oven broiler and prepared over wood fires, however many home cooks make it on the burner. It is best appreciated hot and slathered with ghee.

What You Will Need:

  • Medium Bowl
  • Pan/Pot
  • Rolling Pin
  • Tongs

Naan Recipe Ingredients:

  • 3⁄4 cup water warmed to 115°
  • 1 tsp honey
  • (1/4-oz.) Package of dry yeast
  • 2 cups all-purpose flour
  • 1⁄2 cup plain, full-fat Greek yogurt
  • 2 tbsp. canola oil
  • 1⁄2 tsp. fit salt
  • 1⁄4 cup minced cilantro
  • Ghee, for brushing

Quick Steps to Follow:

  1. Mix water and nectar in a bowl; add yeast and let sit until frothy, around 10 minutes.
  2. Add flour, yogurt, oil, and salt; mix until mixture structures.
  3. Utilizing hands, massage mixture in the bowl until smooth, around 5 minutes.
  4. Cover batter with a clammy material; let sit in a warm spot until multiplied in size, around 60 minutes.
  5. Move mixture to a work surface; partition into 10 balls.
  6. Working with 1 ball at a time and using a moving pin, fold mixture into a 7″ hover about 1⁄4″ thick.
  7. Sprinkle with 1⁄4 tsp. cilantro; press into mixture.
  8. Warmth a 12″ nonstick skillet over medium-high.
  9. Working with 1 piece of the mixture at a time, cook the batter, plain side down, until bubbles show up over the surface, around 45 seconds.
  10. Flip mixture; cook until bubbles show up again, around 30 seconds.
  11. Move naan to a plate and slide skillet off the warmth.
  12. Utilizing utensils, cook naan around 2″ over the open fire, flipping once, until sautéed in spots, around 1 moment.
  13. (Then again, complete the process of cooking naan in a skillet until seared in spots, around 1 moment.)
  14. Return naan to the plate, brush with ghee and sprinkle with more cilantro.
  15. Serve hot.