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Preparing the dough: In a large bowl, mix the flour, baking powder, salt and sugar.
In another bowl, mix the lukewarm milk, yogurt and oil (or melted butter).
Slowly add the wet ingredients to the dry ingredients and knead into a soft, elastic dough. If the dough is too sticky, add a little more flour.
Turn the dough out onto a lightly floured surface and knead for a few more minutes until smooth.
Divide the dough into 6-8 equal pieces.
Shape each piece into a ball, then cover with a tea towel and let rest for 10-15 minutes. This will help the dough relax and become easier to roll.
To bake the loaves: Heat a large, flat pan (preferably cast iron or non-stick) over medium-high heat. Do not add any oil to the pan!
Roll out the dough balls one by one into oval or round shapes, about 3-4 mm thick.
Carefully place one rolled out dough piece in the hot, dry pan. Bake for approx. Cook on one side for 1-2 minutes, until bubbles start to appear and the bottom is lightly browned.
Flip the bread and cook on the other side for about 1-2 minutes, until golden brown. The bread may puff up a little.
Remove the fried naan from the pan and keep warm under a tea towel while the rest of the bread is cooked.
Serving: Before serving, you can brush the naan with melted butter or garlic butter for an even more delicious taste.
Tips:
The consistency of the dough is important. If it is too dry, add a little milk. If it is too sticky, add a little flour.
The pan should be hot enough for the naan to cook quickly and stay soft.
If you don’t have yogurt, you can substitute it with a little milk or sour cream.
For the garlic butter, melt butter and stir in crushed garlic and chopped fresh coriander.
The naans can be stored in an airtight container at room temperature for up to a day, or in the refrigerator for 2-3 days. Reheat in a frying pan or microwave before serving.
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