Eat it plain or season it with herbs and spices!
Or naan bread, as many call it.
Breads in India are mostly flatbreads.
Prerna Singh
Before getting too deep into the air pockets of this soft pillowy bread, Id like to clarify something.
For this recipe, I use both.
The addition of yeast helps the bread rise and yogurt helps with fermentation and improves the flavor.
Prerna Singh
The dough is then set aside to rise.
Once the dough has risen twice, it is then cut into portions and rolled flat before cooking.
If using active dry yeast, first bloom the yeast in lukewarm milk to activate it.
Prerna Singh
If using instant yeast, just add it to the flour mixture directlyno blooming required!
A tandoor is a cylindrical Indian clay oven widely used across Southeast and Central Asia.
Once completely cooked, naan falls off the wall which is then picked out with tongs and served hot.
Prerna Singh
I personally use a cast iron skillet and a lid to cover the skillet when the naan is cooking.
My mum always used a pressure cooker to make hers.
Feel free to use any of these cooking tools.
Prerna Singh
Can You Make the Dough Ahead of Time?
I dont recommend keeping raw naan dough for more than a day or two or it can go bad.
Just reheat it in the microwave wrapped in a damp paper towel and it will be good as new.
Prerna Singh
Place them in zip-top bags or a freezer-safe container and freeze up to two months.
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You will put your dough in this bowl to let it rise.
Prerna Singh
Set the bowl aside.
The milk should be just warm to the touch.
If its too hot you could kill the yeast.
Prerna Singh
Let it sit for 5 minutes.
In another large mixing bowl, whisk the flour and salt together.
Add yogurt, oil and milk-yeast mixture.
Prerna Singh
Use a wooden spoon or your hands to combine the dough.
The dough should be soft and sticky at this point.
Dust your countertop with flour.
Prerna Singh
Transfer the dough to the counter.
Knead together until a soft dough forms, about 5 minutes.
Transfer the dough to the greased bowl.
Prerna Singh
Cover the bowl with plastic wrap or a damp towel.
Place in a dark, warm, dry place.
Let the dough rise for 3 to 4 hours or until it more than doubles in size.
Prerna Singh
Punch the risen dough down.
Knead for another minute.
Dust your countertop with flour.
Prerna Singh
Turn the dough out onto the counter and knead it for another minute or two until it’s smooth.
Divide the dough into 16 smaller balls of equal size (about 2 ounces each).
Using a rolling pin, roll the balls into a teardrop shape.
Prerna Singh
About 2 to 3 inches wide, 6 to 7 inches long, and about 1/8 inch thick.
They dont have to be perfectly uniform.
If using herbs or spices, sprinkle one side of the bread with those now.
Prerna Singh
Brush the other side with water.
Set a medium-sized heavy pan or cast iron skillet with a lid over medium-high heat.
Check the heat of the pan by flicking water on it.
Prerna Singh
If it evaporates on contact, its ready.
Once the pan is hot, place the naan wet side down into the skillet.
Cover it with a lid.
Prerna Singh
Let it cook for about 30 seconds or until you see bubbles on it.
Flip the naan, brush it with butter or ghee, and cook it uncovered for another 10 seconds.
