Naan are Indian flatbreads, generally served with curries, etc., and are often covered in minced onion, garlic, or cilantro prior to cooking.
3.25 cups flour
1.5 tsp sugar
1 packet fast rise yeast (or 1/2 oz fresh yeast)
1 tsp salt
1/2 tsp baking soda
5/8th cup plain yoghurt
5/8th cup warm milk (may need slightly more, depending on the moisture content of the flour)
Sift the flour into a large bowl, stir in sugar, salt and baking soda. dissolve yeast in the milk, and stir in the yoghurt. mix thoroughly with the flour to form a dough.
Knead the dough until smooth, and then let rise (just like any bread) for about 4 hours or so…
Divide the dough into 12 pieces (if you want mini naan, about 5″ in diameter, or 6 pieces if you want full size naan), and roll into balls.
flatten balls into oblong shapes, and slap it from one hand to the other until quite thin, say…. around 1/8th inch thick….
Grease a griddle of heavy bottom skillet lightly with ghee or veggie oil, and heat until very hot.. cook the naan on one side only, a few at a time. remove, and spread the raw side with melted butter and chopped garlic/onion, and cook under a pre-heated broiler until lightly browned.
This bread (even plain, without the butter/garlic) is *much* better than any pita you’ll ever have…..
I would recommend cooking these in ghee, rather than oil, as the veggie oil seems to give them a slightly odd taste that conflicts with the yogurt – thought they’re still really good – far, far, better than any pita you’ll buy at the supermarket.