HOMEMADE NAAN
My first attempt at home made naan was very successful!
- Dough:
- ½ cup water
- 2 cups flour, plus extra for kneading
- 1 teaspoon yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons butter
- ¼ cup Greek yogurt
- Brush:
- 4 tablespoons butter
- 2 fresh garlic cloves, minced
- 1 teaspoon dried mixed herbs
Mix warm water, yeast, and sugar until the yeast is dissolved.
Add salt, yogurt, and butter and mix well.
Add flour a half cup at a time. Keep an eye on the texture. If you add too much flour, your naan will not be tender.
When the desired texture is achieved, knead for 5 minutes.
Place in a greased bowl covered and allow the dough to rise for 1 hour in a sunny spot.
Punch the dough down.
Shape into a ball.
Divide into 8 equal pieces.
Roll each piece into thin rounds.
Cook each naan in a dry, very hot pan for 1 minute on each side. Be careful, it burns very quickly.
Melt the butter in a pan with the minced garlic and herbs. Brush each naan when they are still hot.
Serve hot or freeze for later use, reheating in the oven.
Recipe and photo: Chante Putter
