Naan is a delicious Indian leavened flatbread that is typically eaten at most meals. Usually, you tear off pieces to use to help scoop up curry. For this recipe, I brushed it with a fresh garlic butter and sprinkled it with parsely. You can eat it directly from the oven without any condiments.
Leftover naans can be used to make pizzas, wraps, sanwiches, and paninis.
Try some of my other Indian dishes to add to your menu! Chicken Tikka Masala, Pork Vindaloo, Coconut Ginger Jasmine Rice, and Saag Paneer.
Naan: Tandoori Flatbread
Servings: 6 servings
- 4 cups flour
- 1 tbsp. plus 1 tsp baking powder
- 1 tbsp. salt
- 1 tbsp. sugar
- 1 1 ⁄4 cups 2% milk
- 1 ⁄3 cup plain Greek yogurt
- 2 Tablespoons olive oil
- 1 egg lightly beaten
- Butter optional
- Fresh minced garlic optional
- Fresh chopped parsley optional
- In a medium bowl, whisk together flour, baking powder, salt, and sugar; set aside.
- In the bowl of a stand mixer, whisk together milk, yogurt, oil, and egg. Add flour mixture to milk mixture and mix into a dough. With a dough hook, knead dough into a smooth ball, about 3 minutes. Remove dough onto a floured surface and clean out bowl. Lightly spray inside of bowl with cooking spray and place dough ball back inside; cover with towel; let rest for 30 minutes.
- Place a baking stone on the middle oven rack; heat oven to 500°.
- Divide dough into 12 pieces; cover with towel or plastic wrap. Working with 1 dough piece at a time, stretch it over a medium inverted bowl into a 6"–8" circle. Peel dough off bowl; lay on baking preheated baking stones. Bake until puffed on top, 2–3 minutes. Brush Naan with garlic butter and sprinkle with parsley, if desired.
- * For garlic butter, take 1 stick of butter and place in a microwave safe bowl. Add 2 cloves of fresh minced garlic. Microwave together just until butter is completely melted. Use to brush onto hot, fresh Naan, if desired.
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