Side Pannel
Homemade Naan
Ingredients List
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 tablespoon sugar
- 3/4 teaspoons active dry yeast
- 1/4 cup water (room temp or slightly above)
- 3/4 cups whole milk (room temp or slightly above)
- 1 cup plain yogurt (not Greek)
- Melted butter or ghee (for brushing)
- Optional toppings or add-ins: garlic, onion, herbs, cheese
Directions
1. Combine yeast, sugar, and lukewarm water and let sit for 5 to 10 minutes, or until foamy. In the meantime, combine flours, baking powder, and baking soda in a bowl. Make a well in the center.
2. Stir milk and yogurt together. Once the yeast mixture is foamy, stir it into the yogurt and milk. Pour into the well of the dry ingredients.
3. Stir with a wooden spoon to combine, then knead dough until smooth. Place dough in a well-oiled bowl, cover with a tea towel or plastic wrap, and let rise for about an hour, or until doubled in size.
4. When dough is ready, punch down and turn out on a well-floured surface. Divide in half, then divide each half into eight pieces of equal size. Roll each piece out into a thin oval approximately 6 inches long and 1/8 inch thick. Heat a cast iron skill over medium-high heat on the stove top.
5. Once pan is hot, brush each side of the naan with melted butter/ghee. (If adding toppings like onion/garlic/spice, add them to the second side you brush with butter and gently press them into the dough.)
6. Place dough into your skillet. (If you”™ve adding toppings, place it topping side-up.) Let cook for around 1 minute, or until dough puffs and bubbles form on top. Flip and let cook for another minute. Repeat with remaining pieces of dough.
2. Stir milk and yogurt together. Once the yeast mixture is foamy, stir it into the yogurt and milk. Pour into the well of the dry ingredients.
3. Stir with a wooden spoon to combine, then knead dough until smooth. Place dough in a well-oiled bowl, cover with a tea towel or plastic wrap, and let rise for about an hour, or until doubled in size.
4. When dough is ready, punch down and turn out on a well-floured surface. Divide in half, then divide each half into eight pieces of equal size. Roll each piece out into a thin oval approximately 6 inches long and 1/8 inch thick. Heat a cast iron skill over medium-high heat on the stove top.
5. Once pan is hot, brush each side of the naan with melted butter/ghee. (If adding toppings like onion/garlic/spice, add them to the second side you brush with butter and gently press them into the dough.)
6. Place dough into your skillet. (If you”™ve adding toppings, place it topping side-up.) Let cook for around 1 minute, or until dough puffs and bubbles form on top. Flip and let cook for another minute. Repeat with remaining pieces of dough.
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