Servings: pieces
Naan – Classic Indian Flatbread
A traditional Indian flatbread, naan is soft and fluffy, perfect for accompanying curries and other dishes.
Calories: 150kcal
Equipment
- 1 large mixing bowl
- 1 skillet for cooking naan
Ingredients
- 225 grams Water
- 500 grams All-purpose flour
- 10 grams Sugar
- 5 grams Active dry yeast
- 10 grams Salt
- 100 grams Plain yogurt
- 50 grams Neutral oil plus more for cooking
- 100 grams Butter or ghee melted
- 1 clove Garlic minced or pressed, optional
- Fresh cilantro or parsley finely chopped, optional
Instructions
- Pour the water into a large mixing bowl. Add the flour, sugar, and yeast and stir briefly to combine. Add the salt, yogurt, and oil. Knead the dough for 8–10 minutes, until soft and smooth.
- Cover the bowl and let the dough rise for about 1½ hours, or until doubled in size.
- Divide the dough into 20 pieces and roll them into balls. Roll each ball into an oval about 4 inches long.
- Melt the butter and stir in the garlic and chopped cilantro or parsley, if using.
- Heat a skillet over medium-high heat and add a little oil.
- Cook 3 naan at a time for 1–2 minutes on the first side.
- Flip and immediately brush the cooked side with the seasoned butter.
- Cook for another 1–2 minutes.
- Flip once more and brush the newly cooked side with butter. Remove from the skillet.
- Place the cooked naan under a clean kitchen towel and keep warm until ready to serve.
Notes
For a garlic naan variation, add minced garlic to the butter before brushing.
Nutrition
Serving: 100g | Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g