You must be logged in to post a review.
Naan is one of the most popular Indian breads. It is a flat bread made with fermented dough, traditionally cooked in a clay oven called tandoor.
Note: The ingredient list includes the ingredients for the dough. You can flavor your naan with all kinds of herbs. I made cumin naan, garlic naan, butter naan, and some topped with cilantro.
Mix all the dry ingredients together and make a well of flour.
Mix milk and yogurt together and pour half of it into the well and slowly combine it together.
I don’t think there’s an exact amount of liquid that should be added to the exact amount of flour to make a perfect dough. So what I do is continue adding liquid slowly and combining it all together slowly until a soft dough is made. The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to your hand too much, then use little bit of oil on your hands and then punch into the dough.
Cover with a damp cloth and let it sit in a warm place for at least 2 hours.
After a few hours, dust your working board, take out the dough and knead it for about 2-3 minutes. Divide the dough into smaller balls (in this case you should get about 8 balls to make naans).
Dust the board again and flatten the balls to make bread that is a little thick and elongated.
Now sprinkle one side of the bread with your desired flavor. I made cumin, minced garlic, chopped cilantro and some simple butter naans.
Brush the other side with water.
Heat a thick-bottomed skillet or a wok or any heavy-bottomed pan with a lid. Once it is nicely hot, place the naan wet side down (it will stick) and cover it with a lid.
Let it cook for about 30 seconds or until you see bubbles on it. Now cook the other side of the naan over a direct flame on the burner with the help of tongs. When you see some charred brown spots then you know that the naan is done.
Smother a good amount of butter on your naans and when you taste them, you’ll know what a peaceful life means!