Ingredients
- 1 tsp active dry yeast
- 2 tsp sugar
- 2 cups flour
- 1 tsp fine sea salt
- 1/8 tsp baking powder
- 3 T plain yogurt
- 2 T olive oil
- melted butter
- kosher salt or coarse sea salt
Instructions
- Dissolve the yeast and sugar in 3/4 cup warm water (about 100 degrees) in a small bowl. Let bloom for about 10 minutes.
- In a large bowl, mix together the flour, salt, and baking powder.
- Mix the yogurt and olive into the yeast mixture, then pour into flour mixture.
- Gently mix together using a fork ( I LOVE my Danish Dough Whisk!)
- When the dough starts coming together, use your hands to finish bringing it together. Don’t worry if it seems sticky, it will be fine.
- Stop kneading as soon as it comes together, and cover with plastic wrap or damp tea towel.
- Let rest for 2-4 hours.
- It should raise at least double and be soft and sticky.
- Lightly dust your work surface with flour and turn out dough.
- Divide into 8 pieces.
- Put 2 bowls on counter, one with water, one with flour.
- Dip each ball of dough into flour,
- Then roll out with a rolling pin about 4 inches across and 8 to 9 inches long. (This dough is soft enough you can even just use your hands to shape if you’d rather.)
- Heat a heavy large pan over medium high heat (I’ve used both cast iron and non-stick, both work well). When doing a double or triple batch, I find it helpful to have 2 pans going at the same time as well.
- Wet hands in bowl of water and flip-flop each naan from one hand to the other to moisten.
- (When I’m doing a big batch sometimes I even just quickly and gently dip them in a large bowl with water).
- Gently place naan in dry hot skillet (I can fit 2 in each of my pans).
- Set timer for 1 minute.
- Flip naan over, then cover and set timer for 1 more minute.
- Remove from skillet and brush with a little melted butter and sprinkle with the coarse sea salt or kosher salt.
- Repeat with remaining dough.
- (Tip: Since the naan cook so quickly, if you are making a large batch, it can be easier to roll out all the dough -just place parchment paper between layers- and then when your skillets are hot you just dip in water and cook.)
Most help articles on the web are inaccurate or incoherent. Not this!