Homemade Indian Naan (Flatbread)
Authentic Homemade Indian Naan Flatbread is soft and delicious, super simple to make and is as good as any Indian restaurant.
Prep Time4 hrs
Cook Time12 mins
Total Time4 hrs 12 mins
Servings: 6 Naan
In a large bowl, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F) and let it sit on your counter until frothy, about 10 minutes.
In another bowl, sift the flour, salt, 1 teaspoon of sugar and baking powder.
Add the yogurt and the olive oil to the frothy yeast mixture and stir to combine. Pour the yogurt mixture into the dry ingredients and gently mix the ingredients together with a Whisk or fork. When the dough is about to come together, use your hands to knead until the dough becomes soft and slightly sticky. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, place for 2 to 4 hours.
Have two bowls next to your Bread Board; one with flour and one with water. The dough will be very soft and sticky. Separate the dough into 6 equal parts and with floured hands, lightly roll into a ball and place onto floured surface.
Shape the Naan into a teardrop shape with a rolling pin. The Naan should be 1/4 inches thick, 8 inches long and 4 inches wide at the widest point. Once formed, pick up each piece by one end, so that the weight of the dough itself will stretch it a bit.
Heat a Cast Iron Skillet over high heat until it just about smokes. Place a bowl of Ghee or melted butter on the counter.
Dampen your hands in the bowl of water and pick up one Naan and make sure it is a bit dampened on each side. Gently lay it in the skillet and wait about a minute. The dough should start to bubble. After it bubbles, flip the Naan. It should be a little blistered and blackened in places.
Cover the skillet with the lid and cook 30 seconds to 1 minute more.
Remove the Naan from the skillet and brush with a little Ghee or melted butter and sprinkle with a little sea salt.
Place each Naan on a plate, lined with a tea towel and cover.