this pillowy soft naan is absolutely amazing and the best accompaniment to all your spicy curries but also perfect on its own. My version contains no yeast and can be easily made vegan. Best of all, it’s pretty easy to make!
INGREDIENTS
2 c all purpose flour
1 tsp baking powder
¼ tsp baking soda
1 tsp sugar
¾ tsp salt
¼ c plain yogurt
¼ c hot water 1 ½ tbs oil
Toppings for the naan (use as little or as many as you want!)
Butter, finely chopped garlic, chopped cilantro, chopped chili peppers, nigella seeds (kalongi), sesame seeds
Method
1 Combine all ingredients except oil and mix well
2 Add oil and knead for 2 minutes by hand until dough is soft and stretchy. If the dough is sticky, add flour, one tsp at a time
3 Place the dough in a mixing bowl and cover with a damp towel and rest the dough for atleast 1 hour
4 Divide the dough into equal dough balls and roll them with your palms until they are smooth
5 Roll each dough ball into an oval shape using no flour. Top the rolled out dough with toppings (but don’t add butter yet)
6 Heat a skillet on medium high heat
7 Pick up the rolled out dough and cover the bottom (not the side with toppings) with water and place that wet side down on a hot skillet (tawa)
8 Cook for 1 to ½ min and then flip the skillet and cook the naan on the side with toppings
9 Remove from the skillet and brush with melted butter. Enjoy!
Food restrictions
🌱 Vegan-friendly – use vegan butter
🌱 Jain friendly – omit garlic
Tags: Indian, Breads
