Naan (Leavened Flat Breads)
Yield
9 servingsPrep
20 minCook
10 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¼ | cups |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ¾ | cups |
yogurt, plain
|
|
| 1 | x |
butter, unsalted
softened, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 769 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 414 | ml |
yogurt, plain
|
|
| 1 | x |
butter, unsalted
softened, optional |
*
|
Directions
Sift the flour, baking powder, and salt into a bowl.
Slowly add as much yogurt as you need to gather the flour together and make a soft, resilient dough.
Knead for about 10 minutes and form a ball.
Put the ball in a bowl and cover the bowl with a damp dishcloth.
Set aside in a warm place for 1½ to 2 hours.
Knead the dough again and divide into nine equal parts.
Keep them covered.
Heat a cast-iron skillet or griddle over a lowish flame, and preheat the broiler.
Take one of the parts of dough and make a ball out of it.
Flatten it and then roll out on a lightly floured surface until you have a round that is about ⅛ inch thick.
When the skillet is very hot, pick up the naan and slap it onto the heated surface.
Let it cook slowly for about 4 to 5 minutes.
Now put the skillet under the broiler for 1 to 1½ minutes or until the puffing-up process is complete and there are a few reddish spots on the naan.
Remove the naan with a spatula and brush with butter if you like.
Make all the naans this way, keeping them stacked and covered with a clean dishcloth.
Serve hot.
If you wish to have the naans later, wrap them in a plastic bag when they have cooled.
Before you eat, wrap as many as you need in aluminum foil and heat in an oven at 400℉ (200℃) for 15 minutes.
