The house smells absolutely gorgeous right now. Why? Because of this!
Beautiful, glorious nann! I can’t imagine my life without this stuff, and you shouldn’t either. Which means you need to make it. MAKE IT NOW.
2 cups all-purpose or wheat flour
3/4 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons white sugar
1/4 teaspoons salt
1/2 cups warm wilk
1/2 cups plain yogurt
1/2 Tbsp oil
In a bowl, mix all the dry ingredients together and make a well in the center.
In another bowl, mix warmed milk and yogurt together. Pour half the mixture into your flour well and mix together with a spatula. Add milk/yogurt mixture to the dough until it comes together into a soft ball.
Cover with a damp dishcloth for about two hours. Use this time to dream up delicious add-ins to make your naan even more tasty :)
After a couple hours, toss your dough onto a floured work surface and knead for 2-3 minutes. Press into a 1.5 inch disk and using a knife (pizza cutter worked great, fyi) divide into 8 even pieces.
Dust your work surface again and flatten the pieces to make an oval, making sure the thickness is about that of pizza dough.
Now sprinkle one side of the bread with your desired flavor. I made minced garlic and butter naans, and one paprika and garlic naan (zomg!).
Brush the other side with water.
Heat a thick-bottomed skillet or a wok or any heavy-bottomed pan with a lid. Once it is nicely hot, place the naan wet side down. It will stick. It’s supposed to stick. Deal with it.
Let it cook for about 30 seconds or until you see bubbles on it. The naan should easily come off the skillet at this point. The original recipe suggested cooking the other side of the naan over a direct flame on the burner with the help of tongs, but since my tongs are short and I had just cleaned the stove top, I decided against it and just flipped it over and cooked the flavored side on the skillet. Worked like a charm! If you choose to go the burner route, hold the naan over the flame with some tongs, rotating several times until you see some charred brown spots. Your naan is officially done!
Send these babies straight to the moon by smothering a good amount of butter on and gobbling them down before your hubby has the chance to see what you made. Or you can share… Either way, I guarantee this recipe is so easy and nomworthy, you’ll never buy naan from the store agian!