As promised, this is my best attempt at naan so far, adapted from Dinner with Julie.
I’ve tried a few different recipes, but this is my favourite and I found that making it 40% whole wheat didn’t take away from the softness of this bread, so I feel a little better about eating it. Enjoy!
2 tsp active dry yeast
1 tsp sugar
1 1/2 cups all purpose flour
1 cup whole wheat flour
1/2 tsp salt
1/4 cup (or less) canola oil
1/3 cup plain yogurt
Oil/butter for frying
1. Mix together water, yeast, and sugar and let it stand 5 min or until foamy.
2. Add the remainder of the ingredients (except the extra oil/butter) and stir until everything sticks together, then turn out and knead until you have a soft elastic dough, which for me usually means kneading for 4 mins after I want to stop, say 8 mins total.
3. Cover with a tea towel and let it rise about an hour, it should double in size.
4. Punch it down and roll into a log. Slice into 8 equal rounds.
5. Heat your oil/butter (I used a combination of the two, butter just for flavour, canola oil so it didn’t smoke too much, about 1/2 teaspoon of each every 2 or 3 pieces of bread) in a nonstick pan over medium – medium high heat. Roll the dough into big circles or ovals.
6. Add first piece of dough to pan. Cook until large bubbles appear on top and it is browned on the bottom, then flip and cook for another 30 seconds or so until the bubbles have browned. I usually roll the next piece of dough while one is cooking, so I don’t have to roll them all at once and I’m not just standing over the stove waiting for bubbles to appear (boring).
7. Repeat until all bread is cooked, making a pile so it stays warm. Enjoy!
P.S. Warm naan is amazing with peanut butter!