Wednesday, May 22, 2013


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

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