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Naan

From Anji’s kitchen

ingredients

  • 1 tsp sugar
  • ½ cup warm water
  • ¼ oz. (10g) active dry yeast (2 ¼ tsp)
  • 2 ¼ cups all-purpose flour
  • ½ cup plain yogurt
  • 1 tsp salt
  • 1 tbsp oil, plus more for greasing the skillet
  • 3 tbsp melted butter (or ghee)

directions

  1. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
  2. Add the yeast mixture, yogurt, salt, and oil, and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size in about 1 hour.
  3. Divide the dough into 8 equal portions. Roll each piece of dough to an 8” circle with a rolling pin.
  4. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to prevent the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles, and burnt spots appear, flip it over and cook the other side. Repeat the same until all the dough is done.
  5. Brush the naan with melted butter or ghee, then sprinkle with fresh cilantro. Serve warm and enjoy!