I’ll fill naan with kebabs, a fresh slaw and chutney for kati rolls and put them in the kids’ lunch boxes.
| Level: | Intermediate |
| Total: | 2 hr 25 min |
| Active: | 25 min |
| Yield: | 8 naan |
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 cup plain whole-milk yogurt
- 1/2 cup whole milk, at room temperature
Instructions
- Sift the flour with the baking powder, salt and baking soda into a large bowl three times; stir in the sugar. Make a well in the center of the flour mixture and add the yogurt; mix until wet clumps form. Slowly add the milk and, using your hands, work the milk into the flour mixture until a smooth dough forms. Cover the dough with a damp cloth and let rest 2 to 3 hours, or wrap the dough in plastic wrap and refrigerate overnight (the longer the dough rests, the softer the naan will be).
- Heat a griddle or large cast-iron skillet over medium heat. Divide the dough into 8 pieces and form into balls. Flatten each ball into a disk and dust with flour. Using a rolling pin, roll each disk into a 1/4-inch-thick oval. Brush the tops with water. Transfer the disks to the griddle, water-side down (do this in batches, if necessary). Using foil or an upside-down stainless-steel bowl, cover the naan and cook until bubbles appear on the surface, about 2 minutes.
- Using tongs, hold each piece of naan over the flame of a gas burner, turning and rotating often, until cooked through and charred in spots, about 20 seconds per side. (If you don’t have a gas stove, char the naan under the broiler.) Wrap in a kitchen towel to keep warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 192 |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 4 mg |
| Sodium | 183 mg |
Reviews
Decent, easy naan. Pretty dense.