Naan (Indian Leavened Flatbread)

Name: Naan (Indian Leavened Flatbread)
Ingredients: 300 g All-purpose flour; 1 tsp Active dry yeast; 150 ml Warm milk; 100 g Yogurt; 2 tbsp melted Butter or ghee; 1 tsp Sugar; 1 tsp Salt; ½ tsp Baking powder

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesNaanIndiaLeavenedSoftFromScratchTandoorOvenOptional

Nutrition (per serving)

220Calories

6 gProtein

38 gCarbs

6 gFat

2 gSugar

300 mgSalt

Ingredients

300 g All-purpose flour
1 tsp Active dry yeast
150 ml Warm milk
100 g Yogurt
2 tbsp melted Butter or ghee
1 tsp Sugar
1 tsp Salt
½ tsp Baking powder

Method

Dissolve yeast + sugar in warm milk → let foam 5–10 min.
Mix flour + salt + baking powder → add yeast mix + yogurt + melted butter → knead 8–10 min until smooth.
Oil bowl → cover dough → rise 1–2 hours until doubled.
Divide into 6–8 balls → roll to oval/teardrop 5–6 mm thick.
Heat tawa or oven to high (260 °C / 500 °F) → brush naan with water → cook on tawa 2–3 min per side until bubbled and charred, or bake on stone 3–4 min.
Brush with butter → serve hot — soft, pillowy Indian naan flatbread for curries, kebabs.