- Level: Intermediate
- Total: 2 hr 25 min
- Active: 25 min
- Yield: 8 naan
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 192
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 4 mg
- Sodium
- 183 mg
I’ll fill naan with kebabs, a fresh slaw and chutney for kati rolls and put them in the kids’ lunch boxes.
- Level: Intermediate
- Total: 2 hr 25 min
- Active: 25 min
- Yield: 8 naan
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 192
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 4 mg
- Sodium
- 183 mg
Ingredients
Directions
- Sift the flour with the baking powder, salt and baking soda into a large bowl three times; stir in the sugar. Make a well in the center of the flour mixture and add the yogurt; mix until wet clumps form. Slowly add the milk and, using your hands, work the milk into the flour mixture until a smooth dough forms. Cover the dough with a damp cloth and let rest 2 to 3 hours, or wrap the dough in plastic wrap and refrigerate overnight (the longer the dough rests, the softer the naan will be).
- Heat a griddle or large cast-iron skillet over medium heat. Divide the dough into 8 pieces and form into balls. Flatten each ball into a disk and dust with flour. Using a rolling pin, roll each disk into a 1/4-inch-thick oval. Brush the tops with water. Transfer the disks to the griddle, water-side down (do this in batches, if necessary). Using foil or an upside-down stainless-steel bowl, cover the naan and cook until bubbles appear on the surface, about 2 minutes.
- Using tongs, hold each piece of naan over the flame of a gas burner, turning and rotating often, until cooked through and charred in spots, about 20 seconds per side. (If you don’t have a gas stove, char the naan under the broiler.) Wrap in a kitchen towel to keep warm.
Cook’s Note
To replicate a tandoor oven at home, Maneet brushes the dough with water, slaps it against a hot griddle, then chars it over an open gas flame.
