Naan - South Asian Recipe

Naan

🌍 South Asian, Punjab / Pakistan Difficulty: ●●●○○

Naan was the flatbread of the Mughal elite — the word comes from Persian for "bread," reflecting its Central Asian roots.

Ingredients

• 400 g all-purpose flour
• 1 tsp active dry yeast
• 1 tsp sugar
• 200 ml warm water
• 100 g plain yogurt
• 1 tbsp oil
• 1 tsp salt
• Butter or ghee for finishing
• Nigella seeds and garlic (optional)

Method

1. Dissolving — Dissolve yeast in warm water with sugar. Rest 10 min.
2. Mixing — Mix flour and salt. Add yeast water, yogurt, and oil. Knead into smooth, soft dough 10 min.
3. Covering — Cover; rise in warm place 1–2 hours until doubled.
4. Dividing — Divide into 8 balls. Rest 10 min.
5. Rolling — Roll or stretch into teardrop shapes, 3–4 mm thick.
6. Cooking — Cook on very hot tawa (cast iron griddle) or under broiler. When bubbles form, flip; cook until charred spots appear.
7. Brushing — Brush immediately with butter. Serve hot.

Tags: all-purpose flour, active dry yeast, sugar, warm water, plain yogurt · Source: Brittani's Almanac