Naan is an India flatbread that goes great with curry.
- Thanks to our friend Beth for the recipe!
| Ingredients | US | Metric |
|---|---|---|
| Active Dry Yeast | 2 tsp (1 packet) | 10 ml |
| Sugar | 1 tsp | 5 ml |
| Water | ½ cup | 120 ml |
| AP flour (divided) | 2½ - 3 cups | 595 - 700 ml |
| Salt | ½ tsp | 2.5 ml |
| Olive Oil | ¼ cup | 60 ml |
| Plain Greek Yogurt | ⅓ cup | 80 ml |
| Large Egg | 1 egg | 1 egg |
- Combine yeast, sugar, and water in a small bowl.
- Stir to dissolve and let sit until frothy on top.
- Whisk in oil, yogurt, and egg until combined.
- In a medium bowl, combine 1 cup of flour with salt.
- Pour in the wet ingredients and stir until combined.
- Continue adding flour, ½ cup at a time, until you can no longer stir it with a spoon (1 to 1 ½ cups).
- Turn the dough onto a lightly floured surface and knead for about 3 minutes.
- Add flour as necessary to keep from sticking.
- The dough should be soft and smooth, but not sticky.
- Loosely cover and let rise for one hour.
- Flatten dough into a disk and cut in to 8 pieces. Shape into balls.
- Heat a large skillet over medium heat.
- Roll one ball at a time until ¼ inch thick.
- Place in hot skillet and cook until the bottom is golden brown and large bubbles have formed.
- Flip and cook until the other side is golden brown as well.
- Stack the cooked bread in foil.
- Optionally top with butter and garlic salt.