Homemade Naan -Flatbread-

 

Ingredients:

• 3.25 cups (423 grams) all-purpose flour
• 1 teaspoon (7 grams) salt
• 1 cup (8 ounces) warm water (around 110 degrees Fahrenheit)
• 1 tablespoon (13 grams) granulated white sugar
• 2 teaspoons (7 grams) active dry yeast
• 3 tablespoons (45 milliliters) oil (I used avocado oil)
• 1/3 cup (80 milliliters) milk (I used 1% milk)
• 2 tablespoons (30 grams) plain yogurt (I used whole milk yogurt)
• Nigella seeds (optional)
• Salted butter, melted, for brushing the naan

Instructions:

1. In a bowl, whisk together the flour and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the warm water, sugar, and yeast. Stir to combine and let stand for 5-10 minutes, until the yeast is foamy.
3. Add the oil, milk, and yogurt to the yeast mixture and mix until combined.
4. Add the flour mixture to the wet ingredients, one cup at a time, mixing until a dough forms.
5. Add enough of the remaining flour to make a soft, slightly sticky dough.
6. Knead the dough for 2-3 minutes, until smooth and elastic.
7. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
8. Once the dough has risen, punch it down and divide it into 8 equal pieces.
9. Shape each piece of dough into a ball and cover with plastic wrap. Let rest for 10 minutes.
10. Heat a cast iron skillet over medium-high heat.
11. Roll out one piece of dough into a 10-12 inch oval. Sprinkle with nigella seeds, if desired.
12. Transfer the rolled dough to the hot skillet and cook for 1-2 minutes per side, or until golden brown and cooked through.
13. Repeat steps 11-12 with the remaining pieces of dough.
14. Brush the naan with melted butter and serve immediately.

Oven Instructions:

1. Preheat the oven to 500 degrees Fahrenheit.
2. Place the rolled naan on a baking sheet and bake for 4-5 minutes, or until golden brown.
3. If desired, broil the naan for 1-2 minutes, or until charred.
4. Remove from the oven and brush with melted butter.
5. Serve immediately.

Safety Guidelines:

• Be careful when handling hot liquids and cast iron skillets.
• Do not overcook the naan, or it will become dry and tough.
• Enjoy!