INGREDIENTS
All-Purpose Flour: 2 1/4 cups, plus extra for dusting. Forms the base of the dough.
Baking Powder: 1/2 teaspoon. Helps the dough rise.
Baking Soda: 1/2 teaspoon. Works with the baking powder to leaven the bread.
Salt: 1/2 teaspoon. Enhances the flavor of the bread.
Sugar: 2 teaspoons. Adds a hint of sweetness and helps with browning.
Plain Yogurt: 1/4 cup. Adds moisture and a slight tang to the dough.
Warm Milk: 1/2 cup. Helps to activate the baking powder and soda.
Olive Oil: 1 tablespoon, plus extra for greasing. Adds richness to the dough.
Butter or Ghee: For brushing (optional). Adds a rich, buttery flavor.
Garlic, Chopped Cilantro, or Sesame Seeds: For topping (optional). Adds extra flavor and texture.
INSTRUCTIONS
Step 1:
Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar. This step ensures that the dry ingredients are evenly distributed throughout the dough.
Step 2:
Add Wet Ingredients: Make a well in the center of the dry ingredients and add the plain yogurt, warm milk, and olive oil. Mix until a dough forms. This step combines the wet and dry ingredients to form a cohesive dough.
Step 3:
Knead the Dough: Knead the dough on a floured surface for about 5 minutes, or until it becomes smooth and elastic. This step develops the gluten in the dough, giving it structure and chewiness.
Step 4:
Let the Dough Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rest in a warm place for 1-2 hours, or until it doubles in size. This step allows the dough to rise and develop flavor.
Step 5:
Preheat the Skillet: Preheat a skillet or griddle over medium-high heat. This step ensures that the cooking surface is hot enough to properly cook the naan.
Step 6:
Divide the Dough: Divide the dough into 6 equal portions and roll each portion into a ball. This step prepares the dough for rolling and cooking.
Step 7:
Roll Out the Dough: Roll out each ball into a thin oval or round shape, about 1/4 inch thick. This step shapes the naan for cooking.
Step 8:
Cook the Naan: Cook the naan bread on the skillet or griddle for 1-2 minutes on each side, or until golden brown and puffed up. This step cooks the naan, giving it a delicious, slightly charred flavor.
Step 9:
Add Toppings: Brush with butter or ghee and sprinkle with chopped garlic, cilantro, or sesame seeds, if desired. This step adds extra flavor and richness to the naan.
Step 10:
Serve: Serve warm and enjoy with your favorite curries or dips. This step ensures the naan is enjoyed at its best.
Serving and Storage Tips
Serve Warm: Naan is best served warm, straight from the skillet, to enjoy its soft and fluffy texture.
Pair with Dishes: This naan pairs perfectly with curries, stews, and dips like hummus or tzatziki. It also makes a great base for wraps and sandwiches.
Customize Toppings: Enhance the flavor of your naan by brushing with melted butter or ghee and sprinkling with chopped garlic, cilantro, or sesame seeds.
Storage Tips
Refrigerate Leftovers: Store any leftover naan in an airtight container in the refrigerator for up to 3 days.
Reheat Properly: To reheat, warm the naan in a skillet over medium heat or in the oven at 350°F until heated through. You can also microwave for a few seconds, but this may make the naan less crispy.
Freeze for Longer Storage: For longer storage, you can freeze the cooked naan. Wrap each piece in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in the oven directly from frozen at 375°F until warm.
Avoid Overheating: Be careful not to overheat the naan when reheating, as this can make it dry and tough.
Helpful Notes
Use Fresh Ingredients: For the best flavor and texture, use fresh yogurt and milk.
Adjust Thickness: Roll the dough to your desired thickness. Thicker naan will be softer and chewier, while thinner naan will be crisper.
Experiment with Flavors: Try adding different herbs and spices to the dough or toppings, such as cumin seeds, nigella seeds, or chopped fresh herbs.
