Once you learn how to make your own Indian flatbreads at home, you’ll never want to buy them again. This homemade naan recipe is easy to make, perfectly soft and chewy, and always so delicious. Simply delicious eaten warm brushed with melted butter or served with any topping of your choice.
- 1x 7g sachet dried yeast
- 2 tsp sugar
- 20ml warm water
- 450g spelta flour, plus extra for dusting
- 150ml plain yogurt
- ½ tsp baking soda
- ½ tsp salt
- 3 tbsp olive oil, plus extra 1 tbsp for brushing the tray
- Pour warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Stir to combine well and leave for 10-15 mins or until frothy.
- Mix yogurt with baking soda and leave aside for few minutes.
- In a big bowl or food processor add flour, salt, yogurt, olive oil and yeast mixture.
- Mix/knead until smooth and elastic but still soft dough.
- Oil a large bowl, then shape the dough into a ball and place in the prepared bowl. Cover with cloth and leave in a warm place for about 50 minutes or until doubled in size.
- Knead the dough few more times and cut into 8 – 10 pieces. Form a little pancake with your hands.
- Heat a non-stick frying pan over a high heat.
- Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
You can brush naan with ghee butter and garlic or eat as it it.