1/2 cup warm water, or more if needed
1/2 cup plain yogurt
4 tablespoons melted unsalted butter (canola oil may be substituted)
1 teaspoon dry, active yeast
2 teaspoons sea salt
4 cups all-purpose flour
Instructions
In a large mixing bowl, or in the bowl of
an electric mixer (such as Kitchen Aid),
combine the water, yogurt, and butter, and yeast.
Mix well and let sit for 5 minutes.
Mix together the salt, flour, and spices (if any) and gradually add to the liquids.
If the dough becomes too stiff to mix, add a bit of warm water, 1 tablespoon at a time.
(Different flours have different absorption qualities).
Knead for 5-6 minutes, until dough is smooth and shiny.
Place the dough in a clean bowl, cover with plastic wrap, and let rest at room temperature for about 20 minutes.
Divide the dough into 7 pieces, and on a lightly floured surface roll each piece very thin (tortilla like thickness) with a rolling pin into a 9-inch round. Layer the rolled-out pieces on flour dusted parchment or waxed paper until ready to cook.
The Naan may be cooked in a skillet (cast iron is best...heat to medium high heat, ungreased) or even on a barbecue grill.
Cook about 2 minutes per side, or until desired level of doneness.
Dough will bubble and rise a bit as it cooks; this is normal.
Cut into halves and serve warm. The Naan also refrigerates and freezes well.
Yield: 7 rounds (approximately 14 servings)
Nutritional Information
Per Serving
Calories 50
Calories from Fat_30 (60%)
Total Fat_3.5 g
Saturated Fat___2 g
Cholesterol______10 mg
Sodium_______330 mg
Total Carbohydrate__5 g
Dietary Fiber_____0 g
Sugars_________1 g
Proteins__________1 g
Calcium_________2%RDA
