Naans are indian flatbreads that are absolutely perfect to mop the sauce of your favorite indian dishes! Fairly easy to make and very delicious. I tried stuffing some with cheese but it wasn’t that great so I’ll keep you posted when I have the perfect recipe for cheese naans.
The keys to success here are : the thickness of the naan AND the heat of the pan you’ll cook them in. The butter brushing at the end keeps them well moisturized. We had them with homemade butter chicken, it was such a treat.
Naans (8 pieces) :
- 300g flour
- 1 tsp dried yeast
- 100ml water
- 1 tsp sugar
- 50g butter + 40g butter (for brushing)
- 1/2 tsp baking powder
- 130g greek yogurt
- 1 tsp salt
Melt the butter (50g) in the microwave or in a small pan.
Add the dried yeast, lukewarm water and sugar in a big bowl. Let it rest and foam for 10 minutes.
Then, add the flour, melted butter, yogurt, salt and baking powder to the water mixture. Knead for a solid 5 minutes.
The dough should be smooth, a little tacky but not sticking to your fingers. Add a little flour if needed while kneading.
Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour.
Divide the dough in 8 balls.
Flour lightly your working surface.
With a floured rolling pin, roll out the dough until 3 to 4 mm thick.
Heat a skillet with a drizzle of olive oil on high heat. Run a paper towel in the skilled to wipe the oil.
Add the bread of the screaming hot skillet, let it cook a few minutes on each side. The naan should make bubbles, if it doesn’t it is not hot enough.
When you take out the naans from the skillet, brush it generously it with the remaining 40g of melted butter.