I made Indian food recently with Cultural Food Club at Lawrence. I was hoping the dough would have rose a little more, but it still tasted great! There are many different recipes that either just use yogurt, yeast or both. Serve this recipe with curry.
Makes 8-10 pieces
- 3 cups of flour
- 1 ½ tsp of sugar
- 1 tsp of salt
- 2 tsp of baking powder
- ½ teaspoon of baking soda
- 1/3 cup of plain yogurt
- 2/3 cup of water
- 2 tbsp vegetable oil and some extra for greasing
- Sift dry ingredients, flour, sugar, salt, baking soda and baking powder in a bow
- Add yogurt and water and mix into flour until well incorporated. Expect the dough to be soft and sticky, but don’t add any flour, unless it is ridiculously sticky
- Cut dough into ten pieces with scissors and flatten them into small discs. Dust both sides with flour and stretch them into a tear drop shape/ use rolling pin.
- Cover and let them rest for 15 minutes (probably longer)
- Heat a heavy pan on high and place naan on pan. Cook them for about 1 minute or until the top of the bread puffs and bubbles. Cook each side for about one minute and then flip them until each side is blackened
- Brush with butter and serve hot