Making bread can be intimidating. Making naan when your fiance is a Pakistani is a whole different ball game. Naan is life to this man. Having eggs? You better have naan. Pasta with sauce? Naan. You get the idea.
So what do you do when you have no tandoor (the traditional oven for naan making), and no idea really how to make naan? You Google it.
I found this awesome recipe for a 2 ingredient naan online a long time ago, and then promptly lost it and couldn’t find it again. So I played around with ratios of these two magical ingredients until I got it right, and that is what I am sharing with you today. I make it on my grill pan, but it should work in a cast iron skillet or any other thick pan.The two ingredients you’ll need: Greek yogurt & self-rising flour. If you don’t have self-rising flour (like I don’t) then it is really a 4 ingredient recipe since you have to “make” the flour. To do this, you add 1 tablespoon of baking power and 1/2 teaspoon of salt to 2 cups of AP flour, and you now have self-rising flour. This bread couldn’t be easier to make or more versatile. It is so good with homemade curry (not as hard to make as you think), runny eggs, hummus, flatbread pizzas, chicken salad wraps, you name it. The naan turns out soft and pillowy, and the yogurt gives it a really good flavor that you couldn’t get with just flour and oil. Ingredients:
- 2 cups self-rising flour (2 cups AP flour + 1 T baking powder + 1/2 t salt)
- 200 grams (approx. 1/2 cup) of Greek Yogurt
- a few teaspoons of water
- Extra flour for dusting
- If needed, make the self-rising flour by whisking together the dry ingredients. Dump the Greek yogurt right into the bowl, and using a fork or wooden spoon, cut the yogurt into the flour until you get small pieces (they won’t be quite as small as when you cut butter into flour).
- Using your hands, bring the dough together into a ball, sprinkling a teaspoon of water every so often to help it come together (you won’t need more than 3 or 4).
- Knead the dough for a minute or two, until it is smooth, then cover the dough with a wet cloth and let sit in a warm or room temperature area for about 30 minutes so it can rest.
- After about 30 minutes, separate the dough into 6 or 7 balls. It might be 5 if you want really large naan, or 8 if you need them small. Just eyeball it.
- Heat your grill pan (or cast iron skillet) on medium high heat (a little more on the high side). This last part goes a bit quickly, so be ready.
- Set up a rolling station close to the pan (if possible) and roll a ball to the desired shape and thickness. It should be quite thin.
- Brush the top with a little olive oil, or ghee if you have it, and put the oil side down on the hot griddle. Quickly sprinkle some oil on the side of the naan facing up, and wait for about 1-1/2 minutes, until bubbles form all over the surface.
- Flip the naan and cook for another 1 1/2 minutes or so, you can flip it back over for another few seconds if necessary, but it cooks very quickly.
- While each naan is cooking, I like to roll out the next one, it keeps the process moving quickly, you’ll get into a rhythm.
- Pig out