Recipe by nomnom
I doubled the recipe and made the all-purpose batter and a whole wheat batter, then kneaded together for a marblized effect. Courtesy of Shawn Sidey and Celebrity Kitchens. Can be tossed on the grill for a quick heating and to mark up. NOTE: When mixing dry and wet, not ALL of the flour will incorporate - don't worry
Top Review by love4culinary
I wanted to try a naan recipe other than my own for a change, so I decided to try this one, since it was quite different. This Naan was quite flat..and wasnt soft and fluffy like ordinary naan. Rolling this into four 8-inch rounds made them QUITE thin, and after baking they remained pretty thin and semi-chewy, instead of soft. This really was nothing like any naan Ive had.. I know that I have no problems with my baking powder, as I made banana bread in the same day...with no problems. :-( Im sorry this just really didnt work out too well for me.
- 1 1⁄2 cups unbleached all-purpose flour (You can sub whole wheat or do half and half)
- 1⁄2 teaspoon baking powder
- 1⁄2 cup plain nonfat yogurt
- 2 tablespoons plain nonfat yogurt
Directions See How It's Made
- Preheat oven to 350*F.
- Sift dry ingredients into bowl.
- Mix in all yogurt.
- Knead on floured surface until smooth and elastic (10 minutes).
- Form into ball and return to bowl; cover with plastic.
- Let rest 2 hours (dough won't rise).
- Turn dough onto floured surface and divide into 4.
- form each into a ball.
- roll into an 8-inch round.
- bake 8-10 minutes, just browning tops.
- NOTE: dough MAY rise while baking, but it will fall flat when cooled.