Naan

Calories: 216 Calories from fat: 12% Fat: 2.9g Saturated fat: 0.5g Monounsaturated fat: 1.4g Polyunsaturated fat: 0.6g Protein: 7.5g Carbohydrate: 40.4g Fiber: 3.1g Cholesterol: 1mg Iron: 2.4mg Sodium: 371mg Calcium: 39mg
Naan
Naan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    teaspoon dry yeast

  • 3/4

    cup warm water (100° to 110°)

  • 1/2

    cup plain low-fat yogurt

  • 2 1/4

    cups bread flour, divided

  • 1

    cup whole wheat flour

  • 1 1/4

    teaspoons sea salt

  • 1

    tablespoon olive oil

  • Cooking spray

  • 4

    tablespoons cornmeal, divided

Directions

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in yogurt. Lightly spoon flours into dry measuring cups; level with a knife. Add 1/2 cup bread flour and whole wheat flour to yeast mixture; stir with a whisk until smooth. Cover and let rise in a warm place (85°), free from drafts, 2 hours (batter will be bubbly, lacy, and weblike). Stir in salt and oil. Add 1 1/2 cups bread flour (1/2 cup at a time); stir with a wooden spoon (dough will become very difficult to stir). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.) Place pizza stone on the bottom rack in oven. Preheat oven to 500°. Punch dough down; turn out onto a lightly floured surface. Cover and let rest 5 minutes. Divide dough into 8 equal portions. Working with 1 portion at a time, (cover remaining dough to keep from drying), stretch each portion into a 6-inch oval. Cover and let rest 5 minutes. Make indentations in top of dough portions using the handle of a wooden spoon or your fingertips; cover and let rise 20 minutes. Place 2 dough portions on the back of a pizza peel dusted with 1 tablespoon cornmeal. Slide onto preheated pizza stone or baking sheet lined with parchment. Bake at 500° for 6 minutes or until lightly browned. Repeat with remaining dough and cornmeal. Serve immediately.

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