Prep 15 mins
Cook 10 mins
Flat bread made without yeast in a frying pan. This can be prepared ahead and frozen and kept for 2 months. Reheat in warm oven. June/07-I just made this for my family, it was heavier and more dense than what we are used to from Naan in restaurants. I liked it, DH thought it was OK and so did my older son BUT my youngest, picky-picky, really didn't like it.
- Sift the flour, salt, baking soda and baking powder into a large bowl.
- Stir in enough yogurt so dough is soft but not too sticky. Turn out on to a lightly floured surface and roll to a thickness of 1/8-inch.
- Using 5-6 inch bowl, cut rounds. Reroll scraps if necessary.
- Oil heavy large skillet and heat over medium heat. Add dough rounds in batches (don't crowd pan).
- Cook until lightly browned on both sides, turning often; 8-10 minutes.
Very YUMMY naan bread! It was so easy to make and quick as well. It was indeed more dense and heavier than the ones you normally get in restaurants, but I didnt mind at all. It tasted just oh so good! I added 1/2ts curry powder, some mixed dried herbs and some caraway seeds to it in order to spice it up a bit. But Im sure it would also taste wonderful as is. Also I used half whole spelt flour instead of the normal flour and brushed the baked naans with some home-made garlic butter, which was delicious! But other than that I followed the recipe exactly and got exactly 8 breads out of it. This is a definite keeper! Thanks so much for sharing, Oolala!
Thanks, Oolala. Definitely a keeper. I made half a recipe and we enjoyed it. I divided the dough into 8 pieces and rolled each individually. I had an issue with the oil; next time I will use very little, perhaps just brush oil on pan as suggested elsewhere. And I will use a cast iron skillet. But these were great-tasting and were finished up quickly. Good with soup!
This was fantastically easy! I can't believe how easy! my 2 year old loved them and ate more than I could! I had issues with the amount of oil needed in the bottom of the pan... a battle between wanting less fat but wanting more tasty "fried-bread-taste". I think next time I'll try brushing on oil into the skillet between rounds with a pastry brush.