Soft & Fluffy Naan

• servings: 6 servings
• active time: 1 hour 30 minutes
• total time: 1 hour 50 minutes

Ingredients

125 ml whole milk (warm)

5 g granulated sugar

1 tsp active dry yeast

350 g all-purpose flour

125 ml thick Greek yogurt

15 ml ghee (or melted butter)

½ tsp sea salt

15 ml ghee (or melted butter)

cilantro (chopped)

Directions

Make the dough:

In a small bowl, combine the warmed milk, sugar and active dry yeast. Give it a stir and set aside until bubbly, about 5 minutes.

In a stand mixer bowl, add all-purpose flour, Greek yogurt, ghee (or melted butter), salt and activated yeast mixture.

Knead for about 10 minutes on low-medium speed until the dough comes together and is shiny and smooth.

If the dough is too sticky, add about 1 tablespoon of flour at a time and continue kneading, until slightly tacky. Conversely, if the dough is too dry, add in 1 tsp of water and continue kneading.

Place the dough into a lightly greased bowl, cover it with plastic wrap and let it rest in a warm location to double in size.

On a lightly floured surface, divide the dough into 6 to 8 pieces, depending on how large you like them.

Use a rolling pin to flatten to about about ⅛" inch thickness into a tear-drop shape or oval shape, and set onto a large piece of parchment paper.

Repeat with the remaining dough.

Cook the naan:

Heat up a dry frying pan or cast iron skillet over medium-high heat.

Place the shaped dough onto the skillet/fry pan and cover with a lid. Cook for 1-2 minutes, until puffy and use a pair of tongs to flip and cook for another minute, until golden brown.

Remove naan and brush the top of the naan with melted butter or ghee using a pastry brush.

Garnish with chopped cilantro, if desired.

Cover naan with a clean kitchen towel to keep warm.

Nutrition

• Calories: 274 kcal
• Total Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 1.4 g
• Trans Fat: 0.002 g
• Cholesterol: 13 mg
• Sodium: 213 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 9 g