Saucepan@saucepan · Shared this recipeFollowIndian · breadAuthentic Indian NaanSoft, fluffy homemade Indian naan made with yeast and yogurt, cooked in a cast-iron skillet and brushed with butter or oil.total1 hr 30 minprep15 mincook15 minservings6Original recipe on ministryofcurry.comKeep this recipeAdd a copy of Authentic Indian Naan to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings0.5 cup warm water ), about 110°F (use digital thermometer for accuracy1 tsp sugar1 tsp Rapid Rise Instant Yeast2 cup all-purpose flour, or use half whole wheat flour – 9.25 oz total1 tsp kosher salt1 tbsp oil0.5 cup plain yogurt2 tbsp butter or oil, for brushingStepsClear checksTap an ingredient or step to check it off.1Step 1: In a small cup, mix warm water, sugar, and yeast. Stir gently, cover, and set aside for 10 minutes until foamy.2Step 2: In a mixing bowl, combine flour, salt, and yogurt. Pour in the yeast mixture and mix with a silicone spatula or fork until most of the flour is absorbed. If the dough feels too dry, add a few splashes of water. Apply a few drops of oil to your hand and knead until you have a smooth, soft dough ball.3Step 3: Brush the Instant Pot stainless steel insert with oil and place the dough inside.4Step 4: Set the Instant Pot to yogurt mode at 91°F and let the dough rise for 1 hour. It will double in size, becoming soft, airy, and easy to roll out. If you don’t have an Instant Pot, cover the dough and let it rise in a warm place, or in the oven with the light on, for 1 to 1.5 hours until it has doubled in size.5Step 5: Divide the dough into 6 equal portions using a knife or dough scraper.6Step 6: Lightly flour your surface and roll each ball into an oval (6-7 inches long, 4-5 inches wide).7Step 7: Heat a cast iron skillet over medium-high heat.8Step 8: Place the rolled naan on the hot pan. Cook for 1-2 minutes until bubbles appear and the bottom turns golden.9Step 9: Flip and cook for another 2-3 minutes until the other side is cooked and gets some golden char marks.10Step 10: Brush the hot naan with butter or oil. Serve warm with curries, dal, or even as a wrap!getsaucepan.com/r/1f2fb25f-c81c-4f2d-a740-1bc56b3a946e · Original: https://ministryofcurry.com/authentic-indian-naan/
