This scrumptious naan flatbread turns out soft, tender, and flavorful. They cook up with plenty of nice, airy bubbles and are deliciously chewy.
- 1 package (2 1/4 tsp) instant yeast
- 2 tsp sugar
- 1 1/2 tsp salt, plus more for sprinkling
- 1/4 cup (1 3/8 oz) whole wheat flour
- 2 1/2 cups (13 3/4 oz) bread flour, plus more for dusting
- 1 cup room temperature water
- 1/4 cup plain whole yogurt
- 1 TB olive oil, plus more for oiling bowl
- 4 TB melted butter for brushing on flatbreads
- kosher salt to taste
- garlic powder to taste
In a standing mixer, combine yeast, sugar, salt, whole wheat flour, and bread flour in the bowl of mixer. Mix with paddle attachment until blended, about 15 seconds. Add water, yogurt, and olive oil. Mix on low until a shaggy dough forms, about 30 seconds.
Replace the paddle with the dough hook and knead the dough on medium speed until smooth and glossy, about 8 minutes. Add more flour, only 1 TB at a time, if needed in order to get a dough that clears the sides of the bowl. Be careful not to add too much dough. It should still stick to the bottom of the bowl. (If mixing by hand, knead dough until smooth and elastic, 12-15 minutes.)
Transfer dough ball to well oiled bowl. Turn dough in bowl, so surfaces of dough are protected by oil. Cover with plastic wrap and place in draft free, warm spot until dough has doubled in bulk. About 1 hour.
Turn dough onto lightly floured surface. If sticky, sprinkle lightly with flour. Cut dough into 8 equal portions. Roll each portion into round ball. Roll or flatten each ball into a 4 in. circle, always keeping other dough balls covered while working. It helps to set them on wax or parchment paper, to prevent bottoms from sticking. Let the 4-inch circles rest for 10 minutes. One at a time, with lightly oiled rolling pin, roll each into 6 inch circle. Keep others covered as you work on each one.
5-10 minutes before cooking, heat a heavy cast iron pan over medium high heat. Working one at a time, gently lift a dough circle, stretch it about 1 inch larger, and place in skillet. You can also press it into a better circle quickly right after you put it into the pan.
Cook until small bubbles appear on the surface of the dough, about 30 seconds. Using a large, flat spatula, flip the bread and cook until bottom is speckled and deep golden brown in spots, about 2 minutes. Flip bread over once more and cook until bottom is speckled and deep golden, 1-2 minutes.
Transfer bread to a wire rack and cool for a couple of minutes. If desired, brush bread lightly with butter and lightly sprinkle with a bit of kosher salt and/or garlic powder to taste. You can cover loosely in clean towel to serve warm. If you do have leftovers, wrap bread tightly in foil and reheat at 300F for 15 minutes.
Cook time does not include the time for dough to rest/rise.
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- Category: Side dish
- Method: Stovetop
- Cuisine: Indian
Keywords: Naan, Indian flatbread