I love to bake, I mean is not a passion per se, but being able to make your own stuff and experiment new things is just awesome. However, I do have a passion for bread and this beautiful Naan is my latest fixation. I have been making it continuously for the past couple of weeks and I don’t think I had enough yet. Anyway, here’s my recipe. Enjoy!
I always start by activating the yeast [duh], which is pretty basic as you probably have noticed. Pour ⅔ cup of water in a measuring glass, add 1 tbsp sugar, 2½ tsp of dry yeast and let it do its thing for 10 minutes.
Measure ⅔ cup of plain yogurt.
Add 3½ cups of flour in the bowl of your mixer, 1 tsp of baking powder, 2 tbsp vegetable oil, 1½ tsp salt and mix them all together for a bit. Then throw inside everything else as well, yogurt and yeast. Give it a serious swirl with your mixer and then do some hand kneading for as long as you’re in the mood for. I’m usually very moody
When you are done, oil the dough, cover it with a cloth or saran wrap and let it rise until it doubles in size, usually 2-4 hours but heck I never wait that long, I’m getting hungry fast when I bake.
Turn your dough onto a floured surface and knead it for another minute, then cut it into 8 equal pieces. Roll them to the size that you want but not very thin though. In my example I added some chopped basil but only on a couple of them, I got bored afterwards.
While you flatten them out, preheat your oven to 450° F / 230° C. Now, here’s the thing, some people use a pizza stone to bake them, in which case you need to have a pretty high temperature, like 500° F / 260° C, but I am using a regular cookie sheet with a drop of oil on it.
- 3½ cups Flour, all purpose
- 2½ tsp Yeast, instant
- 1½ tsp Salt
- 1 tbsp Sugar
- ⅔ cup Yogurt
- 2 tbsp Vegetable Oil
- 1 tsp Baking Powder
- ⅔ cup Water, lukewarm