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June 24, 2008

  • Makes: Makes 6-8 naan.


1/2 cup warm water

2 1/2 tsp. instant yeast

1 tsp. sugar

2 1/2 cups all-purpose flour, plus extra for rolling

1/2 tsp. salt

1/4 cup canola oil

1 egg, beaten

5 Tbsp. powdered milk (optional - I didn't use any)

5 Tbsp. plain yogurt

melted butter or oil, for frying


1In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy. If it doesn't foam, the yeast is inactive; toss it out!

2Stir in the flour, salt, canola oil, egg and powdered milk, and stir until almost combined. Add the yogurt and work into a soft, pliable dough.

3Cover with a tea towel and let rise until doubled in size; about an hour or two.

4Divide the dough into 6-8 pieces and on a lightly floured surface, roll out each piece into an oval. Brush both sides with melted butter or oil. (Tahera instructs to brush one side with butter, the other with milk.)

5Cook each naan in a very hot skillet until blistered and cooked, flipping as necessary.


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