Naan Bread
Elevate your meal with homemade naan. This recipe yields soft, fluffy flatbreads, perfect for scooping up curries or wrapping up your favorite fillings.
I definitely recommend cooking these in allioli for that extra garlic punch.
Ingredients
- 250 g
plain flour
- 1/2 tsp
baking soda
reduce by a third if using for wraps - 200 g
greek yoghurt
- 1 tsp
kosher salt
- 1 tbsp
vegetable oil or allioli
for cooking
Instructions
Add all ingredients to a mixing bowl. Mix the dough by hand until it forms a consistent, shaggy dough. Continue kneading until it softens. The dough shouldn't be sticky, just slightly tacky. You may need to a little more flour depending on how wet your yoghurt is.
Place the dough in an oiled bowl and cover. Let it rest for at least 30 minutes, at most 2-3 hours.
After resting, knead the dough a few times on a floured surface. Cut the dough into separate balls and roll each ball flat into a roughly circular shape 2-3mm thick.
Heat a cast iron pan over medium heat. Once hot, add a little vegetable oil. Add the dough to the pan and start cooking the first side. While the first side is cooking, brush a little oil onto the other side of the naan. Once the naan has browned and started developing black spots, flip over and cook the other side. Repeat with the remaining dough.
Notes
The baking soda amount is reduced if using for a wrap, otherwise the bread is a bit too spongy and thick for wrapping.