Naan (Indian Leavened Flatbread)
Naan is one of the most well-known Indian flatbreads, made from leavened dough. Originally from Persian and Central Asian cuisines, it became truly popular in India. Naan is traditionally made in a tandoor oven, where it is baked crispy and airy against the hot walls. Home versions can also be made in a skillet, and are often flavored with garlic, cilantro, or butter. Naan is the perfect accompaniment to spicy curries and other Indian dishes, with its soft interior and slightly crispy exterior, making every bite a delight.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water, sugar, and dry yeast. Let it stand for 5-10 minutes, until foamy.
2
In a large bowl, combine the all-purpose flour and salt. Add the plain yogurt and yeast mixture, then start to mix everything together.
3
Add 1 tablespoon of olive oil or ghee, and knead the dough for about 10 minutes, until it becomes smooth and elastic.
4
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
Divide the risen dough into 6 equal portions, and roll them out into oval-shaped flatbreads, about 5 mm thick.
6
Heat a skillet over medium-high heat. Place one piece of naan in the skillet and cook for 1-2 minutes, until bubbles appear on the surface.
7
Flip and cook the other side for another 1 minute, until lightly browned.
8
If you want garlic naan, brush the top of the freshly cooked naan with melted ghee or olive oil, and sprinkle with minced garlic and fresh cilantro.
9
Serve immediately while warm, or keep warm covered with a kitchen towel.
