Naan Bread
| Servings |
Breads
|
Ingredients
- 1 Teaspoon Instant Yeast
- 2 Teaspoons Sugar
- 2 Cups Flour
- 1 Teaspoon Salt
- 1/4 Teaspoon Baking Powder
- 3 Tablespoons Plain Yogurt
- 2 Tablespoons olive oil
- Butter
- Kosher or Sea Salt
Ingredients
|
|
Instructions
- In a small bowl or measuring cup, add 3/4 warm water (about 110F on a thermometer), the sugar and yeast. Let sit 10 minutes
- In a stand mixer (or by hand) mix the flour, salt, and baking powder. After the 10 minutes, add the yogurt and olive oil to the yeast mixture and slowly pour all that into the flour mix while stirring on low speed.
- Switch to your dough hook or knead by hand for 2 minutes. Grab the dough out of the mixing bowl, oil the bowl with a bit of olive oil, put the dough back in it and cover with a towel. Set in a warm place to rise until double in size. I like to sit mine outside (I live in Phoenix where it is hot!) and it rose the right amount in less than an hour. It might take more than that if it isn't someplace as warm.
- Put a cast iron skillet (or any stove-top pan -- I used just a non-stick frying pan) on the stove and set to high heat. Allow it to get VERY hot.
- Turn out the risen dough onto a floured surface and cut into 6 even size pieces. Working with each piece individually, flatten them with a rolling pin into tear-drop or circular doughs. The thinner the better! Take one dough over to the pan at a time and wet each side with water with your hands before laying into the pan. Cook for 1 minutes, then flip, cover with a lid, and cook an additional minute. Dough should bubble and blacken a little. Repeat with all the dough pieces.
- Right when they come off the heat, rub with butter and sprinkle generously with chunky kosher or sea salt.
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About The Author
Ashley Craft
| Servings |
Breads
|
Ingredients
- 1 Teaspoon Instant Yeast
- 2 Teaspoons Sugar
- 2 Cups Flour
- 1 Teaspoon Salt
- 1/4 Teaspoon Baking Powder
- 3 Tablespoons Plain Yogurt
- 2 Tablespoons olive oil
- Butter
- Kosher or Sea Salt
Ingredients
|
|
Instructions
- In a small bowl or measuring cup, add 3/4 warm water (about 110F on a thermometer), the sugar and yeast. Let sit 10 minutes
- In a stand mixer (or by hand) mix the flour, salt, and baking powder. After the 10 minutes, add the yogurt and olive oil to the yeast mixture and slowly pour all that into the flour mix while stirring on low speed.
- Switch to your dough hook or knead by hand for 2 minutes. Grab the dough out of the mixing bowl, oil the bowl with a bit of olive oil, put the dough back in it and cover with a towel. Set in a warm place to rise until double in size. I like to sit mine outside (I live in Phoenix where it is hot!) and it rose the right amount in less than an hour. It might take more than that if it isn't someplace as warm.
- Put a cast iron skillet (or any stove-top pan -- I used just a non-stick frying pan) on the stove and set to high heat. Allow it to get VERY hot.
- Turn out the risen dough onto a floured surface and cut into 6 even size pieces. Working with each piece individually, flatten them with a rolling pin into tear-drop or circular doughs. The thinner the better! Take one dough over to the pan at a time and wet each side with water with your hands before laying into the pan. Cook for 1 minutes, then flip, cover with a lid, and cook an additional minute. Dough should bubble and blacken a little. Repeat with all the dough pieces.
- Right when they come off the heat, rub with butter and sprinkle generously with chunky kosher or sea salt.
Share this Recipe
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| Servings |
Breads
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Ingredients
- 1 Teaspoon Instant Yeast
- 2 Teaspoons Sugar
- 2 Cups Flour
- 1 Teaspoon Salt
- 1/4 Teaspoon Baking Powder
- 3 Tablespoons Plain Yogurt
- 2 Tablespoons olive oil
- Butter
- Kosher or Sea Salt
Ingredients
|
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Instructions
- In a small bowl or measuring cup, add 3/4 warm water (about 110F on a thermometer), the sugar and yeast. Let sit 10 minutes
- In a stand mixer (or by hand) mix the flour, salt, and baking powder. After the 10 minutes, add the yogurt and olive oil to the yeast mixture and slowly pour all that into the flour mix while stirring on low speed.
- Switch to your dough hook or knead by hand for 2 minutes. Grab the dough out of the mixing bowl, oil the bowl with a bit of olive oil, put the dough back in it and cover with a towel. Set in a warm place to rise until double in size. I like to sit mine outside (I live in Phoenix where it is hot!) and it rose the right amount in less than an hour. It might take more than that if it isn't someplace as warm.
- Put a cast iron skillet (or any stove-top pan -- I used just a non-stick frying pan) on the stove and set to high heat. Allow it to get VERY hot.
- Turn out the risen dough onto a floured surface and cut into 6 even size pieces. Working with each piece individually, flatten them with a rolling pin into tear-drop or circular doughs. The thinner the better! Take one dough over to the pan at a time and wet each side with water with your hands before laying into the pan. Cook for 1 minutes, then flip, cover with a lid, and cook an additional minute. Dough should bubble and blacken a little. Repeat with all the dough pieces.
- Right when they come off the heat, rub with butter and sprinkle generously with chunky kosher or sea salt.
Share this Recipe
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| Servings |
Breads
|
Ingredients
- 1 Teaspoon Instant Yeast
- 2 Teaspoons Sugar
- 2 Cups Flour
- 1 Teaspoon Salt
- 1/4 Teaspoon Baking Powder
- 3 Tablespoons Plain Yogurt
- 2 Tablespoons olive oil
- Butter
- Kosher or Sea Salt
Ingredients
|
|
Instructions
- In a small bowl or measuring cup, add 3/4 warm water (about 110F on a thermometer), the sugar and yeast. Let sit 10 minutes
- In a stand mixer (or by hand) mix the flour, salt, and baking powder. After the 10 minutes, add the yogurt and olive oil to the yeast mixture and slowly pour all that into the flour mix while stirring on low speed.
- Switch to your dough hook or knead by hand for 2 minutes. Grab the dough out of the mixing bowl, oil the bowl with a bit of olive oil, put the dough back in it and cover with a towel. Set in a warm place to rise until double in size. I like to sit mine outside (I live in Phoenix where it is hot!) and it rose the right amount in less than an hour. It might take more than that if it isn't someplace as warm.
- Put a cast iron skillet (or any stove-top pan -- I used just a non-stick frying pan) on the stove and set to high heat. Allow it to get VERY hot.
- Turn out the risen dough onto a floured surface and cut into 6 even size pieces. Working with each piece individually, flatten them with a rolling pin into tear-drop or circular doughs. The thinner the better! Take one dough over to the pan at a time and wet each side with water with your hands before laying into the pan. Cook for 1 minutes, then flip, cover with a lid, and cook an additional minute. Dough should bubble and blacken a little. Repeat with all the dough pieces.
- Right when they come off the heat, rub with butter and sprinkle generously with chunky kosher or sea salt.
Share this Recipe
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