1 hour 30 minutes
Fresh naan is a must for any of our dishes that involve curry!
How to make it:
Combine sugar, water, and yeast in a small bowl. Mix and let sit for 10 minutes until yeast is activated and frothy.
In another bowl, combine flour, yeast mixture, yoghurt, salt, and oil. Mix until combined, then pour out onto a floured surface and knead for 8-10 minutes until smooth and shiny. Cover with a damp cloth and allow to rise in a warm place (like next to the stove) for about one hour or until double in size.
Divide dough into 8 equal portions and roll into 8-inch rounds with a rolling pin
Heat a skillet over high heat (cast iron is best) and lightly oil the pan. Place the dough on the skillet. It will puff up and "burned" spots will appear--that's when you should flip it! Cook the other side. Repeat this process until you've cooked all of your bread.
Immediately brush the naan with melted butter and serve.
Naan can be frozen in a freezer bag and warmed up later.
For Garlic Naan, add 2-3 cloves of fresh, minced garlic to your dough, and 1-2 cloves minced garlic to your butter topping. Sprinkle with parsley or an herb of your choice.
1 tsp sugar
1/2 cup warm water
2 1/4 tsp active dry yeast
2 1/4 cups all purpose flour
1/2 cup plain yoghurt
1/2 tsp salt
1 T oil (plus extra for the skillet)
3 T butter, melted