Tasty Naan Bread
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 3 cups all purpose flour
- 1 cup whole wheat flour (you can use up to a 1:1 ratio of white and whole wheat flours)
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea or kosher salt
- 3/4 teaspoons instant quick rise yeast
- 1/4 cup warm tap water
- 1 teaspoon sugar
- 1 cup yogurt
- 3/4 cups warm milk
- canola oil for brushing
- In a medium bowl or large measuring cup, add sugar and yeast to warm water and whisk lightly until combined. Let stand for 10 minutes.
In a separate large mixing bowl, combine flours, baking powder, baking soda and salt.
- Add milk and yogurt to yeast mixture and stir until thoroughly combined. Add wet mix to flour bowl, mix with a spoon until it appears rough and straggly. Continue mixing with floured hands and forming the dough into a rough ball.
- Cover bowl with a dish towel and let it sit somewhere warm for about 1 hour until the dough has approximately doubled in size.
- Turn the dough out on to a floured surface. Form it in to a smooth ball by tucking the bottom edges under the dough and rotating it as you go. Cut dough in to eight equal pieces.
- Form each piece into a small ball by again, pulling the edges under while rotating it. Sprinkle a little flour on each ball and roll them out to about 6-8″ in diameter and about 1/4″ thick.
- Preheat cast iron skillet over medium-high heat. One at a time, brush one side of the rolled naan dough with canola oil. Place oil side down in hot pan, brush the side up in the pan with addition oil, cover with a lid and cook for 1 minute until the dough is bubbled and starts to brown. Remove lid, flip naan with tongs, and cook for another 1-2 minutes until it is fluffy and the bubbly parts are browned.
- Remove from pan, sprinkle with herbs and/or other seasoning. Best if served warm on the same day, but freeze well too.
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