This traditional indian bread is actually quite simple to make! You will end up with a delicious soft, crispy, garlic-y bread that goes great with any curry or meal.
Ingredients
Dough
4 cups (500g) flour
1 1/2 tsp (7g) salt
1/8 tsp baking soda
2 tsp (20g) yeast
1 tsp sugar
1/2 cup warm water
5 Tbs olive oil
1 cup dairy-free plain yogurt
The topping
4 Tbs olive oil
1/2 tsp oregano
1/8 tsp onion powder
1/4 tsp garlic powder
salt to taste
Instructions
1. Stir yeast, sugar and warm water together.
2. Add flour, salt and baking soda into a large mixing bowl. Add the sour cream (or yogurt) and oil (or ghee) to the yeast mixture.
3. Mix all ingredients together. Then turn out form the bowl and kneed by hand for about five minutes. The dough should soft but not too sticky.
4. Transfer dough into a large greased bowl and cover with a damp cloth. Let it rise for 1-2 hour or until doubled in size.
5. Flour your surface and dump out the dough. Use a scale to divide dough into 13-14 equal pieces. They should each weigh around 67g.
6. Shape each dough piece into a ball and let them rest for 30 minutes, or put them in the fridge overnight and cook them the next day!
7. Right before you cook the naan mix together melted butter, or ghee, oregano, garlic powder, onion powder, and salt.
8. To cook the naan, heat up a cast iron pan to about medium and have a lid ready, the lid is used to keep the steam in which helps the naan cook properly. Roll out the dough into ovals and right before you put it in the pan brush one side with water. Put the water brushed side down on the pan and immediately cover with the lid.
9. Let the naan cook for about thirty seconds, then it should be nice and puffed up with lots of bubbles. Quickly flip the naan and put the lid back on. Cook for another 20 seconds and transfer onto a plate, brush with the butter mix and cover with a cloth to keep warm. Repeat with the rest of the dough.
10. The naan is best when its warm, serve with channa masala, your favorite curry, or just by itself! Enjoy!
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