Soft Indian flatbread made from a yogurt yeast dough, puffed and blistered in a very hot cast-iron pan and brushed with butter. Makes 8, for curries and grills.
Ingredients
Instructions
- 1
Warm the milk and water until lukewarm, stir in the yeast and sugar and leave for 10 minutes until foamy.
- 2
Mix the flour and salt in a large bowl, make a well and add the yeast mixture, yogurt and sunflower oil.
- 3
Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1-1½ hours, until doubled.
- 4
Divide the dough into 8 equal balls and roll each into a ½ cm thick oval on a floured surface.
- 5
Heat a cast-iron pan over high heat until very hot. Cook each naan in the dry pan for 1-2 minutes until puffed and spotted brown underneath, then flip and cook 1 more minute.
- 6
Melt the butter and brush it over each naan as it comes off the pan. Keep covered with a clean towel so they stay soft.
Nutrition
Per serving
| Calories | 295 kcal |
|---|---|
| Protein | 8 g |
| Carbs | 51 g |
| Fat | 6 g |
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