Ingredients
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons plain yogurt
- 2 tablespoons oil (vegetable or olive)
- 3/4 cup warm water (add gradually as needed)
- Optional: melted butter or garlic butter for brushing
Instructions
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, salt, and baking powder. Mix well.
- Add Wet Ingredients: Stir in the yogurt and oil. Gradually add warm water while mixing until a soft dough forms.
- Knead: Transfer the dough to a floured surface and knead for about 5–7 minutes until smooth and elastic.
- Rest the Dough: Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rest for 30–60 minutes.
- Divide and Roll: Divide the dough into 6 equal portions. Roll each piece into a ball, then flatten and roll out into oval or round shapes, about 1/4 inch thick.
- Cook the Naan: Heat a cast-iron skillet or non-stick pan over medium-high heat. Cook each naan for 1–2 minutes on one side until bubbles form, then flip and cook for another 1–2 minutes.
- Optional Finishing: Brush hot naan with melted butter or garlic butter for extra flavor.
- Serve Warm: Serve with curry, stew, or your favorite dip.
Let me know if you’d like a version using yeast or whole wheat!