Description
Light and airy naan bread, perfect for scooping up delicious sauces. A simple recipe for an impressive side.
Ingredients
Units
Scale
- 5 oz (150 ml) Milk
- 1 tsp Yeast
- 1 tsp Sugar
- 1 lbs (500 gms) All purpose flour or maida
- 1 tsp Salt
- 6-8 tbsp Yogurt
- 4-5 tbsp Butter
- 1 tbsp White sesame seeds
- 1-2 tbsp Chives
Instructions
- Mix warmed milk with yeast and sugar. Stir until dissolved and let stand for 30 minutes, or until bubbly.
- In a large bowl, combine flour and salt; mix well. Make a well in the center; add melted butter, yogurt, and yeast mixture. Mix to form a rough dough.
- Bring together with your hands. Add more water if needed; dough should be soft and sticky.
- Knead on a lightly floured surface for 5–10 minutes, until smooth. Place dough in a lightly floured bowl, cover with a damp towel, and let rise for 1 hour, or until doubled in size.
- Once risen, transfer dough to work surface, punch down, and knead for 1 minute.
- Divide dough into 12 equal portions. Roll each into a 4-inch diameter circle. Sprinkle with sesame seeds and ½ teaspoon chives. Roll into a 6–7-inch oblong, using a little flour.
- Heat a griddle or skillet. Place naan, sesame seeds down, and cook until puffed.
- Turn and cook until puffed. Place naan over an open flame until golden brown on both sides.
- Repeat with remaining dough. Brush each naan with ghee or melted butter and serve immediately.
Notes
- For a richer flavor, use full-fat yogurt and melted ghee instead of butter.
- If your dough seems too dry, add a tablespoon of milk at a time until it becomes pliable.
- Store leftover naan in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 10