Naan
Naan is a round flatbread made with white flour and is a staple accompaniment to hot meals in central and southern Asia.
Source and licence
"Naan" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Naan, revision 4512549), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Naan&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4512549
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with South Asia by the source (confidence unknown). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 3 cups (450 g) plain flour
- 1 cup (240 ml) yogurt
- 1 teaspoon baking soda
- 2 teaspoons salt
- ¾ cup (180 ml) water
Method
- Make the dough by kneading together all the ingredients and sufficient water (this will be approximately ¾ cup but some judgement is required).
- Wrap the dough in a damp muslin cloth and leave it to rise for 2–3 hours.
- Divide the dough into small balls.
- Roll out the balls in oblong or round shapes with a rolling pin or by slapping and stretching with your hands.
- Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).
- The naans should puff up a little, and be ready to remove from the oven in 4–5 minutes.
- Brush the naan with butter. Serve hot.