Yogurt Naan (#1559)

Serves
Ready
8
30
Minutes
Prep
Cook
20
Minutes
10
Minutes
Categories
Breads Asian Indian
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Ingredients

  • 3 1/3 cups All-Purpose Flour
  • 1 Active Dry Yeast dried, package
  • 2 tsp Salt
  • 1 tsp Cumin Seeds or poppy seeds
  • 2/3 cups Plain Yogurt plain, natural
  • 1 cup Water warm
  • 2 tablespoons Butter melted
  • 1 All-Purpose Flour for rolling
  • 1 Vegetable Oil for cooking

Directions

  1. Sift flour into a big bowl.
  2. Add the yeast and salt and stir in the seeds.
  3. Mix the yogurt, water and butter together and stir into the flour.
  4. Turn the dough out onto a floured board. Knead for 5 minutes.
  5. Put the dough back in the bowl, cover and let rise in a warm place until doubled in size. (2 to 4 hours depending on the warmth of the room.)
  6. Punch down dough and knead for 1 minute.
  7. Cut it into 8 equal pieces and roll each into a ball.
  8. Sprinkle a little four on work surface and roll each ball out to an oval shape.
  9. Heat a griddle or heavy based frying pan until quite hot, brush it lightly with some oil, and cook each bread for about 3 minutes on each side.
  10. Keep the breads warm, wrapped in a clean tea towel.
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