Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Combine the yeast and sugar with 1/4 cup warm water in a small bowl and mix well. Set aside until it begins to froth, 3 to 5 minutes.
Step 2
Meanwhile combine 2 1/2 cups of the flour with the salt in a large mixing bowl and mix well. Make a well in the center and add the yeast-mixture, yogurt, ghee or butter, warm milk and lemon juice, if using. Mix well with your fingers until it forms a sticky or shaggy dough. Add more flour if too shaggy or a little water if too dry.
Step 3
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a larger lightly-oiled bowl, tightly cover with plastic wrap and let rise in a draft-free place, such as an unlit oven, until doubled in size, 1 to 2 hours.
Step 4
If using a pizza stone/steel: An hour before baking, put a pizza stone or steel on the lowest oven rack and preheat to 500 to 550 degrees F. If using a cast-iron skillet/griddle, just before baking, heat the skillet or griddle on the stove over high heat until very hot, 5 to 7 minutes.
Step 5
Put some melted ghee or butter in a small bowl. Add the remaining flour to another bowl.
Step 6
Divide the dough into 8 balls. Dab each ball in flour, flatten on a lightly floured surface and stretch or roll into an oval shape, thinner in the center and slightly thicker on the sides. Don’t worry too much about the shape; I love making various countries when I make my naan! Dust off any extra flour. Brush some ghee or butter on the top of each and sprinkle with nigella seeds if using (add a little more than you want as you will lose a bunch while charring).
Step 7
Transfer the stretched naan onto the hot stone or skillet. Cook until you see some bubbles on top, 2 to 3 minutes. Take it out with tongs and flash-cook over an open flame, turning it so that it gets a few brown charred spots on both sides. Spread with a generous pat of butter/ghee and serve hot. Repeat with the remaining naan.
Your folders
simpleindianrecipes.com
25 minutes
Your folders
kingarthurbaking.com
4.8
(12)
15 minutes
Your folders
dixiechikcooks.com
Your folders
allrecipes.com
4.7
(2.6k)
7 minutes
Your folders
cookstr.com
Your folders
foodnetwork.com
4.7
(145)
15 minutes
Your folders
lilluna.com
Your folders
thekitchenpaper.com
4.6
(11)
15 minutes
Your folders
manjulaskitchen.com
4.5
(11)
10 minutes
Your folders
fatimacooks.net
4.7
(42)
30 minutes
Your folders
taste.com.au
4.8
(7)
15 minutes
Your folders
taste.com.au
4.6
(33)
30 minutes
Your folders
gimmesomeoven.com
4.9
(51)
1 hours, 15 minutes
Your folders
allrecipes.com
4.8
(46)
20 minutes
Your folders
thepioneerwoman.com
5.0
(1)
45 minutes
Your folders
zestysouthindiankitchen.com
5.0
(3)
10 minutes
Your folders
foodandwine.com
5.0
(4.5k)
Your folders
thegingeredwhisk.com
4.5
(160)
20 minutes
Your folders
spendwithpennies.com
5.0
(4)
25 minutes