Best Naan Bread Recipe – How To Make Naan

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PHOTO: ERIK BERNSTEIN; FOOD STYLE: MAKINZE GORE

Traditional naan is a South Asian flatbread that is typically baked in a tandoor oven. The bread bubbles quickly and results in a soft bread with slightly crispy edges. It’s perfect for soaking up all that extra sauce of chicken tikka masala or served as an appetizer with garlic hummus or one of your favorite dips. The bread is made with yogurt to keep it moist and also gives it a very slight flavor, which makes it even tastier while allowing it to pair with any of your favorite dishes.

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Yields:

8


portions

Preparation time:

0

hours

5

minutes

Total time:

1

time

45

minutes

1


packet of active dry yeast

1 3/4 tsp.

all-purpose flour, plus more for the surface

1/2 tsp.

whole greek yogurt

Vegetable oil, for cooking

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  1. In a small bowl or glass measuring cup, combine lukewarm water and sugar. Sprinkle with yeast and let stand until fluffy, about 8 minutes.
  2. In a large bowl, combine the flour and salt. Add the yeast mixture and yogurt and use a rubber spatula to combine. Once a shaggy dough begins to form, pour it onto a clean work surface and knead with your hands until a smooth dough forms. Transfer to a clean bowl and cover with a kitchen towel. Let rise until doubled in size, about 1 hour.
  3. On a floured surface, divide the dough into 8 equal pieces. Roll each into a 7 inch circle. Keep the dough covered with a clean tea towel.
  4. In a large skillet over medium-high heat, heat enough oil to lightly coat the bottom of the skillet. Working one at a time, cook dough until puffed and golden in spots, about 3 minutes per side. Adjust the heat and add more oil as needed.

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