Naan (Indian Flatbread)烤餅
Naan is a leavened, oven-baked flatbread, a staple of Indian cuisine. Traditionally cooked in a tandoor (clay oven), it's soft, chewy, and often brushed with butter or ghee. It's perfect for scooping up curries or used as a side dish for any meal.
01Ingredients
- 300g all-purpose flour
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- 1 tsp salt
- 120ml warm water (105-115°F / 40-46°C)
- 2 tbsp plain yogurt
- 2 tbsp vegetable oil (plus extra for greasing)
- 2 tbsp melted butter (for brushing)
Nutrition (per serving)346kcal
- Protein9.2g
- Carbs48.5g
- Fat11.8g
Fiber 1.6 gSodium 589 mg
02Steps
- In a small bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- In a large mixing bowl, whisk together the all-purpose flour and salt.
- Add the plain yogurt and vegetable oil to the activated yeast mixture. Stir well.
- Pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, turn it once to coat, then cover with plastic wrap or a damp cloth. Let it rise in a warm place for 60-90 minutes, or until doubled in size.
- Punch down the risen dough and divide it into 4 equal portions.
- On a lightly floured surface, roll each portion into an oval or teardrop shape, about 6-8 inches long and 1/4 inch thick.
- Heat a heavy-bottomed skillet or cast-iron griddle over medium-high heat until very hot. Place one naan onto the hot pan. Cook for 1-2 minutes until bubbles appear on the surface and the bottom is golden brown.
- Flip the naan and cook for another 1-2 minutes until it puffs up and is cooked through. Repeat with the remaining naan. Brush each cooked naan generously with melted butter before serving.
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