Homemade Naan Bread

Abel Dawson | 3/1/2021

• prep time: 25
  
  

• resting time: 1 & 1/2 hour
  
  

• cook time: 25
  
  

• total time: 2.5 hour

Servings: 8

Ingredients:

• 10g Yeast
  
• 100g Yoghurt(or vegan eq.)
  
• 260g Milk/Oat Milk
  
• 500g Flour
  
• 10g Salt
  

Instructions:

1. In a heavy bottom saucepan heat yoghurt and milk together until lukewarm, add Yeast and let it sit for 10 minutes.
   
   
2. Mix together flour and salt, add the milk mixture and knead with a stand mixer for 10 minutes.
   
   
3. Coat a non-metal bowl with a thin layer of oil using your hand and put your dough in it. Cover with plastic wrap or a wet dish towel and let it proof until the dough has doubled in size and when pushed with a finger leaves a small indent, about an hour on a warm day.
   
   
4. Divide into 8 equal sized portions, flatten them out into oval shapes until they’re about ½ inch thick. Cover them with kitchen towels and let them rest for 30 minutes.
   
   
5. Heat a heavy bottoms stainless steel or cast iron pan on medium high heat. Do NOT add any oil. Place naan onto the pan and cover with a lid. Cook for 2 minutes, flip the bread and leave it uncovered for 1 more minute. Take naan out of the pan and place it on a plate, cover with a kitchen towel to keep it warm. Repeat cooking for the remaining portions.
   
   

6. Serve warm and enjoy!