Ingredients
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Nan
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1 cup Waterwarm water (about 110°F)
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2 tablespoons Honey
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1 (0.25 ounce) package Dry Yeastabout 2 1/4 teaspoons
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3 1/2 cups All-purpose flour
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1/4 cup Natural yoghurt
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2 teaspoons kosher/sea salt
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1/2 teaspoon Baking Powder
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1 Large eggs
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Garlic Butter (optional)
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1/4 cup Salted butter
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3 Garlic Clovespeeled and minced
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Chopped parsley or cilantro
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Flaky sea saltoptional
Directions
A soft, pillowy, buttery and irresistible flatbread is a homemade version that is quite easy to make on the stovetop in a hot skillet!
Steps
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1
Done
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Activate the yeast: Put together the warm water and honey in the bowl of a stand mixer. Add the yeast on top of the water and give it a quick stir, then let the mixture rest for 5-10 minutes until the yeast is foamy. |
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2
Done
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Mix the dough: Add the flour, yogurt, salt, baking powder, and egg. Mix the dough on medium-low speed for 2-3 minutes until smooth. If the dough is too sticky, add a bit more flour. |
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3
Done
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Let the dough rise. Remove dough from the mixing bowl and use your hands to shape it into a ball. place the dough ball back in the bowl and cover it with a damp towel. Place the bowl in a warm location and let it rise for 1 hour until the dough has nearly doubled in size. |
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4
Done
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(Optional) Make the garlic butter: During the last 10 minutes of the dough’s rise time, heat the butter in a small pan over medium heat until melted. Add the garlic and cook for 1-3 minutes until fragrant. Remove the pan from heat and stir in some chopped herbs, if desired. |
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5
Done
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Roll out the dough. Once the dough is ready to go, transfer it to a floured work surface and shape it into an even(ish) circle. Cut the dough into 8 equally-sized wedges and roll each wedge into a ball with your hands. Then use a rolling pin to roll out the dough ball until it forms an oval about 1/4-inch thick. |
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6
Done
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Cook the dough. Heat a large skillet over medium-high heat until it is nice and hot. Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 1 minute, or until the bottom is golden as well, then transfer the dough to a clean plate. (If you are making garlic naan, brush one or both side(s) of the dough with the garlic butter once the naan has cooked.) Sprinkle the naan with a pinch of flaky sea salt, if desired. Then lightly cover the naan with a clean towel so that it stays warm. Repeat with remaining dough until all of the naan pieces are cooked, adjusting the heat of the pan if needed to keep it hot. |
