Naan

By janicecraig

Ingredients

• 4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar
• 1/4 cup hot water (but not boiling, just hot tap water)
• 3/4 teaspoonactive dry yeast
• 3/4 cup warm milk
• 1 cup greek yogurt
• melted butter for brushing (may use olive oil)
• fresh cilantro or other herbs for topping

Details

Servings 8
Preparation time 25mins
Cooking time 90mins
Adapted from halfbakedharvest.com

Preparation

Step 1

Start by activating the yeast. Combine the warm water with the sugar and yeast. Let sit for 10 minutes until foamy. It should smell bread like.

Add the flour, baking powder and baking soda to a large bowl. Then add the warm milk and yogurt to the yeast mixture. Pour the yeast into the flour. Mix with a wooden spoon until dough starts to come together and then finish mixing the dough with your hands until a smooth but still sticky ball forms.

Cover the dough with a damp towel or plastic wrap and let sit in a warm place for one hour.

Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the Naan with melted butter and if desired sprinkle on any spices you enjoy, such as cumin and garlic. I did not flavor my Naan, but only because one, I know my family is picky and two, I knew we would be eating the leftover Naans for breakfast and well I love garlic, I do not normally want it for breakfast!

Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Brush with a bit more butter if desired and sprinkle with a little kosher salt, fresh cilantro (loved the fresh cilantro naans) or other herbs. Place the Naan in a tea towel-lined dish. Repeat with the rest of the Naans.