Naan - Indian Flatbread
Naan is one of the most well-known Indian flatbreads, traditionally baked in a tandoor oven. Originating from Northern India, this bread has been an integral part of Indian, Pakistani, and Afghan cuisine for centuries. Its soft, pliable texture and buttery-garlic flavor make it popular worldwide. Making it at home is easier than you think—you can bake it in a skillet and it pairs perfectly with any curry or Indian dish.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water, sugar, and yeast. Let it stand for 10 minutes, until foamy.
2
In a large bowl, mix together the flour and salt. Add the yogurt, olive oil, and yeast mixture. Stir with a wooden spoon until a sticky dough forms.
3
Knead the dough for 8-10 minutes, until smooth and elastic. Cover with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Once the dough has risen, divide it into 6 equal portions. On a lightly floured surface, roll each portion into an oval shape, about 0.2 inches (0.5 cm) thick.
5
In a hot skillet or frying pan, without any oil, cook the naans individually for 1-2 minutes on each side, until golden brown spots appear.
6
As soon as they are cooked, immediately brush with melted butter and sprinkle with finely chopped garlic, if you want garlic naan.
7
Serve fresh and warm, alongside curries or other Indian dishes!
