Naan Bread

Yield
2
Cooking Time
3 hours and 30 minutes

Ingredients

  • 1 C all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp of salt
  • 1/4 tsp sugar
  • 1/4 C yogurt at room temperature
  • 1 1/2 Tbsp oil
  • 1/4 C warm water
  • 1/4 C all purpose for rolling
  • 1/4 tsp sea salt
  • 1 Tbsp soft butter (optional)
  • 1 Tbsp of chopped cilantro (optional)
  • 1/4 tsp sea salt (optional)
  • 1 Tbsp chopped green chili (optional)

Instructions

  1. Combine dry first 4 ingredients.
  2. Add 1/2 tbsp oil and all the yogurt. Combine with fingers.
  3. Slowly add the water, and know you may not need it all. Just mix it til consistency is right. Dough should end up soft, but not stick to your fingers. Knead for about 5 minutes.
  4. Place the dough ball in an oiled bowl. Let rise in a warm place for 2-3 hours.
  5. Flour your work surface and knead again.
  6. Oil your fingers and divide into 4 equal parts. Knead each piece on a floured surface, working it to form a kind of deflated ball shape. Let sit for 10 minutes.
  7. If using optional garnish, you can combine the optional ingredients now.
  8. Using cast iron skillet, heat to medium. Skillet is ready when water flicked on it forms small balls that sizzle away quickly.
  9. Roll each piece to about 7" rounds on a floured surface.
  10. Wet your hand and dab your first naan piece. Put it in the skillet, wet side down, and poke it with your finger every square inch or so to keep it from puffing up. While you wait for it to cook, you can roll out your next piece.
  11. When the top starts to look dry, you can either flip the naan, or use a blow torch on the top side to toast it. If you're feeling adventurous, you can even try flipping the skillet upside down over a gas stove and letting the flame toast it. The cast iron pan should grip the bread well enough to keep it in place.
  12. Repeat for next pieces, then garnish with the optional garnish, or just spread with butter and sea salt.