Plain Naan Recipe
soft leavened flatbread, brushed with ghee
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Ingredients
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Dough Ingredients
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.
- 3
Combine Ingredients
Make a well in the center of the flour mixture. Add the activated yeast mixture and yogurt into the well. Gradually mix the flour into the liquid using your hands or a spatula until a dough begins to form.
- 4
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic.
- 5
First Rise
Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
Cooking the Naan
- 6
Preheat the Oven
If using a pizza stone, place it in the oven and preheat to 500°F (260°C). Alternatively, you can use a cast-iron skillet on medium-high heat.
- 7
Shape the Naan
Once the dough has risen, punch it down and divide it into 6-8 equal portions. Roll each portion into a ball and then flatten it into a teardrop or round shape on a floured surface.
- 8
Cook the Naan
If using an oven, place rolled naan on the preheated pizza stone and bake for about 3-4 minutes or until puffed and golden brown. If using a skillet, cook each naan for about 1-2 minutes on each side until bubbles form and it gets golden brown.
- 9
- 10
Serve
Serve warm with your favorite curry or as a side to your meal.