Possibly the easiest Naan I’ve ever made
1 teaspoon sugar
1/2 cup warm water
1 teaspoon active dry yeast
2 1/4 cups plain flour, I like to use a mix of white and either wholemeal or rye
1/2 cup plain Greek yogurt
1 tablespoon oil
Some oil, for greasing the frypan
3 tablespoons melted butter
- In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, after about 10 minutes.
- Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes.
- Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size after about 1 hour.
- Divide the dough into 12 equal portions (depending on the size naan you’re after). Roll the dough out to a vague resemblance of a circle using a rolling spin.
- Heat up a frypan over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the frypan. Place the dough on the frypan. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough has been cooked.
- Brush the naan with the melted butter, serve warm.