Homemade Naan {Indian Leavened Flatbread}
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 tablespoon sugar
  • ¼ cup hot (not boiling) water
  • ¾ teaspoon active dry yeast
  • 4 cups all purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1½ teaspoon baking powder
  • ¾ cup whole milk, warm
  • 1 cup Greek yogurt
  • 6-8 tablespoons butter, melted
  • cumin, paprika, cilantro, garlic, or other spices and herbs for topping (optional)
Instructions
  1. In a medium sized bowl, dissolve sugar in hot water. Add in yeast and stir until it is dissolved. Let yeast mixture sit for about 10 minutes.
  2. Meanwhile, in a large bowl, combine flour, salt, baking soda, and baking powder.
  3. When yeast mixture is ready, add in warm milk and Greek yogurt. Whisk until fully combined.
  4. Pour wet ingredients into the dry ingredients. Using a wooden spoon, mix well. Once dough starts to come together, use your hands to knead dough for 1-2 minutes. Dough should be sticky and soft.
  5. Cover dough with a damp towel or plastic wrap and let sit for 1 hour in a warm place.
  6. After dough has risen, divide it into 12 even pieces. On a lightly floured surface, roll each ball out to about ¼ inch thick.
  7. Warm a cast iron pan over medium-high heat. When pan is hot, generously brush both sides of your dough with butter and, if using, sprinkle with cumin, paprika and/or garlic.
  8. Place as many pieces of naan as fit single layer into the hot pan. Cover with lid and cook for 1 minute. Naan will bubble and start to toast. Flip to other side and cook for an additional 1-2 minutes until both sides are nicely toasted.
  9. Repeat with remaining naan. Top with cilantro or other herbs and serve immediately, or reheat in oven or toaster.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/01/12/homemade-naan-indian-leavened-flatbread/