Naan
Soft, leavened tandoor-baked flatbread with yogurt and a charred surface, the classic Indian bread. This recipe was created by AI, some information may not be accurate.
- Servings
- 8
- Difficulty
- Medium
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Ingredients
- 500 g all purpose flour
- 100 g yogurt
- 150 ml milk
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 4 tbsp ghee
- 1 tsp nigella seeds
Steps
- Combine flour, salt, sugar, yeast, yogurt, and milk; knead to a soft dough.
- Cover and let rise 1 hour until doubled.
- Divide into 8 balls and roll each into a teardrop shape.
- Heat a cast iron tawa or skillet on high until smoking hot.
- Brush one side of the naan with water and stick to the hot pan.
- Flip the pan upside down over a flame to char the top, or finish under a hot grill.
- Brush with ghee, sprinkle nigella seeds, and serve hot.
Diet tags are added by the recipe's author.