Servings: 6 servings
Calories: 50kcal
Ingredients
- 200 gram white bread flour (strong) I really recommend using flour used for making bread as the naans are just better quality with strong white bread flour. But if you can't find it, use the all-purpose flour in US, plain flour in UK or maida in India
- 1 tsp fast-action yeast
- 1 tsp salt
- 3 tbsp natural yogurt
- 100 ml warm water
- 1 tbsp ghee melted
- 1-2 tbsp butter to slather on the naans room temperature
- 1/2 tsp sugar
- 1 tsp onion seeds kalonji to garnish (optional)
Instructions
- Put the yeast and sugar in about 1-2 tbsp of water and set it aside until it foams up
- Mix together the flour, water, yeast, ghee and salt so that it forms a sticky mixture.
- Brush the work surface with flour and knead the dough for about 5-6 minutes until smooth.
- Grease a large bowl with ghee and put in the dough. Cover it with a kitchen towel and store it in a closed space like a cupboard for about two hours.
- Once it's roughly double in size, take it out for making naan.
- Divide up the dough in five or six balls
- Heat the skillet to medium high heat. While making the naans, alternate the temperature between high and medium high to make sure that the naans don't burn
- Roll out the dough balls (about 3-4 inches) on the work surface sprinkled with flour. Just before putting the naan on the skillet, you can pull it out with hands to give it the oblong shape.
- Place the naan on the skillet, turn it over once the bubbles form. Turn it over again when the bubbles form on the other side. You can turn it once or twice more but don't turn it too much.
- Brush one side with butter and sprinkle the onion seeds.
Nutrition
Sodium: 392mg | Calcium: 12mg | Vitamin A: 10IU | Potassium: 15mg | Cholesterol: 7mg | Calories: 50kcal | Saturated Fat: 1g | Fat: 2g
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