Juji's Naan (Leavened Flat Breads) Recipe

Step 1

Sift the flour, baking powder, and salt into a bowl. Slowly add as much yogurt as you need to gather the flour together and make a soft, resilient dough. Knead for about 10 minutes and form a ball. Put the ball in a bowl and cover the bowl with a damp dishcloth. Set aside in a warm place for 1-1/2 to 2 hours. Knead the dough again and divide into nine equal parts. Keep them covered.

Step 2

Heat a cast-iron skillet or griddle over a lowish flame, and preheat the broiler.

Step 3

Take one of the parts of dough and make a ball out of it. Flatten it and then roll out on a lightly floured surface until you have a round that is about 1/8 inch thick. When the skillet is very hot, pick up the naan and slap it onto the heated surface. Let it cook slowly for about 4 to 5 minutes. Now put the skillet under the broiler for 1 to 1-1/2 minutes or until the puffing-up process is complete and there are a few reddish spots on the naan. Remove the naan with a spatula and brush with butter if you like. Make all the naans this way, keeping them stacked and covered with a clean dishcloth. Serve hot.

If you wish to have the naans later, wrap them in a plastic bag when they have cooled. Before you eat, wrap as many as you need in aluminum foil and heat in an oven at 400 F for 15 minutes.

* Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias

Things You'll Need

  • 3 1/4c Unbleached white flour
  • 1ts Baking powder
  • 1/4ts Salt
  • 1 3/4c Plain yogurt
  • Unsalted butter (optional)
  • -- softened

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