Discover a quick and simple recipe to make delicious Indian Naan bread, soft and fragrant, right in your own kitchen without the need for a traditional tandoor oven. With just 4 essential ingredients, you can achieve a surprisingly authentic and irresistible result!
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In a large mixing bowl, combine the yogurt, flour, leavening agent, and salt. Stir initially with a wooden spoon, then knead by hand until you achieve a soft and slightly sticky dough.
Using a bit of flour to help you, shape the dough into a ball. Cover it with a clean kitchen towel and let it rest for 20 minutes in a draft-free area.
Divide the dough into portions roughly the size of a kiwi. Roll them into small balls and flatten them on a well-floured surface until you obtain disks about 6 inches (15 cm) in diameter and 1/8 inch (2-3 mm) thick.
Thoroughly heat a non-stick skillet over medium-high heat. Once hot, grease it with a little butter and cook the naan one at a time for about 3-4 minutes per side until golden brown. While the first side is cooking, place a small piece of butter on the top side so that when you flip the naan, the second side will also be perfectly greased. If necessary, lower the heat slightly to prevent burning. The leavening should create the classic bubbles on the surface.
Repeat the process for all the naan, remembering to grease the bottom of the pan between each batch. Serve warm or at room temperature.
Naan is a traditional flatbread originating from India, but it is also widely enjoyed in Pakistan, Afghanistan, and parts of China.
It is traditionally baked inside Tandoor ovens, which are bell-shaped clay ovens capable of reaching very high temperatures.
