• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings


  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 3 3/4 c Flour, unbleached
  • 1 ts Baking powder
  • 1/4 ts Salt
  • 1 3/4 c Plain yogurt
  • Unsalted butter; softened


Sift the flour, baking powder, and salt into a bowl. Slowly add as muxh
yogurt as you need to gather the flour together and make a soft, resilient
dough. Knead for about 10 minutes and form a ball. Put the ball in a bowl
and cover the bowl with a damp dishcloth. Set aside in a warm place for 1
1/2 - 2 hours. Knead the dough again and divide into nine equal parts. Keep
them covered. Heat a cast-iron skillet or griddle over a lowish flame. Take
one of the parts of dough and make a ball out of it. Flatten it and then
roll it out on a lightly floured surface until you have a round that is
about 1/8-inch thick. When the skillet is very hot, pick up the naan and
slap it onto the heated surface. Let it cook slowly for about 4 to 5
minutes. It will either puff up completely or partially. Now put the whole
skillet under the broiler for 1 to 1-1/2 minutes or until the puffing-up
process completes itself and there are a few reddish sopts on the naan.
Remove the naan with a spatula and cover with a clean dishcloth. Serve hot.
If you wish to have the naans later, wrap them in a plastic bag when they
have cooled. Before you eat, wrap as many as you need aluminum foil and
heat in a 400 F oven for 15 minutes.

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