Ingredients
1 teaspoon sugar
1/2 cup warm water
1/4 oz/7 gm active Dry yeast
2 1/4 cups flour
1/2 cup plain yogurt
1 tablespoon oil
Oil for greasing the skillet
3 tablespoons melted salted butter
Method:
In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place. The dough should double in size, about 1 hour.
Divide the dough into 8 equal portions. Roll the dough in a circle using a rolling spin.
Heat up a pan - cast-iron preferred, over high heat and lightly grease the surface with some oil and then place the dough on the pan. When it puffs up with bubbles, flip it over and cook the other side.
Brush the Naan with the melted butter, serve warm.
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