Using a heavy skillet or griddle for one side of each loaf and a hot broiler for the other, this bread comes together easily and is a perfect accompaniment for Indian or Pakistani dishes.
Makes about 16-18 pieces or loaves of naan bread.
Ingredients:
- 3 c all purpose flour
- 1 c whole wheat flour
- 1 pkt active dry yeast (or 2 1/4 tsp)
- 1 tsp sugar
- 1 tsp salt
- 3/4 c plain yogurt
- 1 c warm milk
Directions:
- In large bowl, whisk together the all purpose flour, whole wheat flour, dry yeast, sugar, and salt.
- Cut in the yogurt throughout.
- Add warm milk and stir until incorporated. Knead in bowl one minute, or until smooth.
- Cover bowl and put it in a dark warm place for 2 hours or until doubled.
- Stir down and knead a few times. Break off lemon sized balls of dough.
- Lightly moisten the dough balls with a drop or two of water on top and bottom. Roll or pat out each dough ball into an oblong shape that is roughly 7″ x 3″.
- Preheat a heavy skillet or griddle on medium low and at the same time, preheat the broiler to high. Place the broiler rack 6 inches from the flame.
- Working with a few pieces of dough at a time, cook the bottom sides of the naan loaves on the skillet/griddle until they show browned spots. Then, place them on an ungreased baking sheet in the broiler with uncooked sides towards the flame. Broil just 1-2 minutes, or until well browned on top.
- Remove hot naan loaves from the broiler and place them on a cooling rack.
- Continue cooking the remaining dough pieces until all are done. Once cooled, transfer them to a serving basket. Best served warm!