Recipe for classic naan - Indian flatbread recipe that I make for all my Indian dinners. So easy to make and always comes out perfect.
Add your rapid rise yeast (you can substitute with active dry yeast too), Sugar, and lukewarm milk into a bowl and let it sit for about two minutes. If the yeast starts to make foam then your yeast is good. Carry on with the next steps. If your yeast doesn’t make foam/small bubbles then your yeast is not good. Start over with a newly bought yeast.
Next, add your yogurt to the bowl and dissolve it in the milk mixture using a spoon.
Then add salt and bread flour (all-purpose flour works too). Mix well using the spoon until they become lumps and no loose flour left in the bowl.
Transfer the flour lumps to the benchtop, make it to a bowl and knead the dough until smooth and stretchy for about 10 - 15 mins. You should be able to stretch the dough until the windowpane without tearing or breaking the dough.
Apply a few drops of oil in the bowl. And transfer the dough back in. Apply two drops of oil onto the surface of the dough to prevent it from drying out. Cover with a plastic wrap and let it double in size.
The dough should be doubled in size. This would take roughly about an hour.
Punch down the dough to remove air.
And then break the dough into 7 equal size portions (70g each) and make them into balls using your hands.
Place them on a plate/working surface, cover them with a plastic wrap, and let them relax and puff up for 30mins.
After 30 mins, take a ball out. Put it on the benchtop. Flat the dough out using your hands. This would degas the dough ball.
And then using your rolling pin, roll the dough to an oval shape flatbread with one broader side and one narrow side. The thickness should be about 2.5mm.
Then lift the flattened out dough, and stretch the dough from the narrow side using one hand while holding the dough with the other hand to get the tear-drop shape. You can make them into any other shape you like.
Meanwhile, put your cast iron skillet to heat up(or any other skillet you have. Don’t use a non-stick Teflon coated skillet though. They are not meant to heat up high). The skillet should be smoking hot when you put the naan it. So it would puff up quickly. Also, turn on the oven broiler and place a cookie sheet or large baking tray on the top shelf of your oven.
When the skillet is hot, Place the naan on the skillet. Let the bread puff up with bubbles. Leave the naan until the button of it gets nice and brown.
Then transfer the naan to the tray which you placed under the broiler. You can use a spatula or tongs for this. Let the top gets brown too. The naan would puff up furthermore. ( read the recipe description above for alternative methods)
When the top is brown, transfer the naan to a plate and apply butter immediately before it becomes hard and crispy. (you can also apply crushed garlic after applying butter for garlic naan or chopped cilantro for cilantro naan)