The perfect accompaniment to Indian foods such as butter chicken, or an easy alternative to pizza dough, you'll never want store bought naan again!
Ingredients
1 Tablespoon sugar
¼ cup hot water (just from the tap)
¾ teaspoon active dry yeast
¾ cup warm milk (microwave for 20-30 seconds or warm in saucepan)
1 cup Greek yogurt or sour cream
4 cups all purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup melted butter, for brushing on naan
Seasoning salt and/or your favourite herbs for topping
Instructions
In bowl of a mixer fitted with a dough hook, dissolve sugar in hot water, then stir in the yeast to dissolve. Let sit for 10 minutes, until it looks thick and creamy.
Meanwhile, combine flour, baking soda and baking powder in a medium mixing bowl.
When yeast is bubbled and creamy, add warm milk and yogurt and stir briefly to combine.
Add flour mixture and mix until it starts to come together - 1-2 minutes on low, do not overmix. It should come easily into a ball and be slightly sticky and soft. Cover bowl with plastic wrap and let sit in a warm, draft free place for 1 hour.
When ready to cook, divide dough into 8 equal ball, and, on a lightly floured surface, roll each piece of dough into an oval shape (mine were pretty "rustic" - don't worry too much about perfect shapes!). They should be about 8" long and ¼" thick.
Heat a cast iron skillet over medium-high heat so pan is hot before you start cooking. While it's heating, melt butter in the microwave. Brush both sides of each naan dough with melted butter and sprinkle with seasoning salt or any spices you like (cumin, garlic, dried herbs, etc).
Place naan, one at a time, in hot skillet, cover with lid, and cook for 1 minute, until bubbles start to form like on a pancake. Flip with a spatula and cook for another 1-2 minutes until large toasted spots appear on the bottom. Brush with a bit more butter and sprinkle with some more herbs if desired, then place in a tea-towel lined dish and continue with remaining dough.
These are best served warm and fresh, but you can also store them in an airtight container for 2-3 days and reheat when needed as follows: brush with a bit of freshly melted butter, place on a baking sheet and heat for 5 minutes at 350 degrees Fahrenheit before serving.
Notes
I did this in a mixer, but it can easily be done by hand - the dough is very easy to work with and comes together very quickly! Also, I have substituted the Greek yogurt with half sour cream/half buttermilk as well and there was no difference in texture, so use what you have on hand :)
Recipe by Hidden Ponies at https://hiddenponies.com/2014/04/homemade-naan-bread/