The Bread Basket

 

Easy Naan

This flat bread is versatile, but does pair well with India-inspired meals. Though this recipe makes 4 pieces, it can be doubled or even tripled. Best when made fresh for your meal, but it can be reheated on low heat in a covered fry pan. 

 

1 c. flour (all purpose or unbleached)

2/3 c. plain yogurt*

1/2 tsp. sea salt

1 and 1/3 tsp. baking powder 

warmish water if needed

 

One secret for this flat bread is to NOT over-mix or over-work it.

In a bowl, stir the flour, salt, baking powder, and yogurt together to combine, it should be fairly sticky. If you think it needs some water, add it just 1 T. at a time. Knead the dough very gently a few times to form a sticky ball.  Divide into 4 pieces. 

Place one piece at a time onto a generously floured surface and using a rolling pin: roll it thin (it will cook best if it is thin), also turn it over as is necessary, dusting it with flour to keep it from sticking (roll the dough quite gently without using too much pressure, plus it does not need to be perfectly round). Carefully set the rolled piece onto a plate.

Heat a fry pan on medium to medium hot heat, depending upon your stove.....it needs to be hot but not so hot it burns the bread....slide the uncooked bread onto the fry pan, cook on one side (a minute or so), until golden spots appear and it puffs then turn to cook the other side. When done, remove to a plate and butter the top if you prefer.

While one piece is cooking, roll out the next piece; it can be a bit tricky as far as timing goes, but it is best this way.

 

*or use sour cream thinned with water to a yogurt consistency