Naan Bread
Soft, blistered edges and chewy centers make this homemade flatbread an excellent match for saucy meals. A short stovetop cook gives each piece browned spots without requiring a tandoor oven.
Yogurt keeps the dough tender, while yeast adds lightness and flavor. Use a heavy cast-iron or stainless-steel skillet for the best browning, and let the dough rest fully so it rolls out easily. For garlic naan, brush the finished breads with butter mixed with minced garlic.
Serve warm with butter alongside chicken tikka masala, dal, butter chicken, or roasted vegetables. The dough can be refrigerated overnight, and cooked pieces can be frozen with parchment between them for convenient weeknight meals.
How to Make It
-
1
Combine the flour, yeast, sugar, salt, and baking powder in a large bowl.
-
2
Stir in the yogurt, water, and vegetable oil until a shaggy dough forms.
-
3
Knead the dough on a lightly floured surface for 5 to 7 minutes, until smooth and elastic.
-
4
Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 60 to 90 minutes, or until nearly doubled.
-
5
Divide the dough into 8 equal pieces and shape each piece into a ball. Cover the balls and let them rest for 10 minutes.
-
6
Heat a heavy skillet over medium-high heat until very hot.
-
7
Roll one dough ball into an oval about 3 mm thick. Pat or lightly stretch it wider if needed.
-
8
Place the dough in the dry skillet and cook for 1 to 2 minutes, until bubbles form and the underside develops brown spots.
-
9
Flip the bread and cook for 30 to 60 seconds, until browned in spots and cooked through.
-
10
Brush the hot naan with butter and keep it wrapped in a clean towel while cooking the remaining pieces.
Still hungry? Try one of these
Baked Macaroni and Cheese with Mustard-Panko Topping
Creamy baked macaroni and cheese finished with a tangy mustard-infused cheddar sauce and crunchy panko topping, ready in about 50 minutes.