Naan
The mandatory side for Indian dishes and stews, perfect for scooping up all those delicious sauces. Naan is a soft, fluffy flatbread traditionally baked in a tandoor oven, but here we make it in a pan at home. The flavor is easy to make several variations; Serve it as it is, or brush it with garlic butter for extra flavour.
The mandatory side for Indian dishes and stews, perfect for scooping up all those delicious sauces. Naan is a soft, fluffy flatbread traditionally baked in a tandoor oven, but here we make it in a pan at home. The flavor is easy to make several variations; Serve it as it is, or brush it with garlic butter for extra flavour.
Ingredients
Yeast starter:
- 2tspdry yeast
- 1tbspsugar
- 1dlwater, warm
- 1tspsalt
- 500gall-purpose flour
- 2dlmilk, warm
- 1dlplain Greek yoghurt
- 2tbspolive oil
Garlic butter (optional):
- 2tbspbutter
- 4cloves, finely choppedgarlic
Directions
Mix the ingredients for the yeast starter in a bowl and let it sit for about 10 minutes, until the mixture becomes bubbly.
Add all remaining bread ingredients together with the yeast starter to a mixing bowl. Knead by hand or in a stand mixer until you get a smooth and elastic dough, about 10 minutes.
Shape into a ball, cover, and let rise for 1–1.5 hours, until doubled in size.
Divide the dough into the number of portions selected. Shape each piece into balls, then roll them out into round discs about 0.5 cm thick.
Heat a cast iron skillet or frying pan over medium heat. Cook each naan for about 2 minutes on each side, until golden and cooked through.
If making garlic naan: Melt butter and garlic together in a microwave-safe cup for about 30 seconds. Brush the naan with garlic butter straight after cooking.
Stack the naan and wrap them in a clean kitchen towel to keep them warm and soft until serving.
Top with freshly chopped cilantro if you like.