Ingredients
- 2 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 2 tbsp plain yogurt
- 2 tbsp olive oil (or melted butter)
- 3/4 cup warm water (adjust 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.
- Add Wet Ingredients: Stir in yogurt and olive oil. Gradually add warm water and mix until a soft dough forms.
- Knead: Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic.
- Rest: Cover the dough and let it rest for at least 30 minutes (up to 2 hours for softer naan).
- Divide & Roll: Divide the dough into 6–8 equal balls. Roll each into a teardrop or round shape about 1/4 inch thick.
- Cook: Heat a skillet or pan over medium-high heat. Place one piece of rolled dough on the hot skillet. When bubbles form, flip and cook the other side until golden brown spots appear (about 1–2 minutes per side).
- Optional Finish: Brush hot naan with melted butter or garlic butter for extra flavor.
- Serve Warm: Serve with curry, kebabs, or enjoy as is!
Let me know if you’d like a yeast-based version too!