•The use of yeast in Naan, is what differentiates it from Chapati.
•Naan for sure does go well with curries, your favourite soups and salads.
Naan for sure does go well with curries, your favourite soups and salads.
The use of yeast in Naan is what differentiates it from Chapati. Its buttery soft texture is what makes it delicious.
- 1/2 Cup Water Warm
- 1 1/2 Tsp. Sugar
- 1/2 Teaspoon Instant Yeast
- 1/3 Cup Yogurt Plain Whole Milk
- Vegetable Oil
- 1 Egg Yolk Large
- 2 Cups Flour
- 1 1/4 Teaspoons Salt
- 2 Tablespoons Butter, unsalted
In a small bowl, mix water, sugar and yeast until foamy for about 5 minutes.
Whisk in the yogurt, 1 Tbsp vegetable oil and egg yolk.
In a big bowl add flour, then pour in the wet ingredients and kneed until it all comes together.
Cover the dough with a wet cloth and let it rest for 10 minutes.
Add salt to the dough and kneed for 5 minutes into a smooth ball.
Drizzle a little oil on the dough and coat all sides. Cover tightly in plastic wrap and allow to rest on the counter for up to 1 hour, or in the fridge up to 24 hours.
Sprinkle flour on a counter, then remove the dough and divide it into 7 portions.
Roll each piece into a ball and then cover with a wrap and let it rest for 30 minutes.
Sprinkle flour on the counter again and roll each ball out into thin circles.
Drizzle the pan with oil and cook the circles in the pan until the bottom is lightly brown and bubbles are appearing on top, brushing with melted butter.
Repeat the process until all dough is used. Serve hot with your favourite soup, curry dish or beverage.