Greek yoghurt is the secret tangy ingredient to this new favorite bread in our house. Soft and slightly chewy, brushed with melted butter and sprinkled with garlic salt, this amazing flatbread is perfect for scooping up stew or Indian Butter Chicken.
Filled with sandwich fillings for lunches or taco meat for a variation on dinner, you really cant go wrong with this easy to make recipe.
We have even brushed these with butter, sprinkled with cinnamon and filled them with sauteed apples topped with fresh whipped cream.
Enlist the kids to help roll out the dough and pull out your pancake griddle or cast iron skillet to cook these up. Dinner will be on the table in no time.
(Extras keep well in the fridge for up to a week.)
Let me know in the comments below how you chose to fill this tasty bread!
1 tsp yeast
1 cup milk
4 cups flour
1 tsp baking powder
2 tsp kosher or sea salt
1 cup plain greek yoghurt
In a small saucepan, warm milk slightly (about 100F). Sprinkle milk with yeast and set aside.
In a mixing bowl, whisk together flour, baking powder and salt.
Stir greek yoghurt into milk/yeast mixture in saucepan until combined.
Make a well in the center of the flour mixture and slowly add and stir the liquid and dry ingredients until incorporated.
Continue stirring, adding additional flour if necessary, until dough comes together in a ball. Turn out onto a floured cutting board or counter and knead for approximately five minutes until dough is smooth, adding more flour to keep dough from sticking. Dough should be soft and flexible on the exterior, but not sticky.
Place dough in a greased bowl, cover with a kitchen towel and set aside to rise for one hour.
After dough has risen, tear off golf balls size pieces of dough and roll out on floured cutting board until about 1/4 in thick and approx 6 inches in diameter.
Heat griddle, cast iron skillet or non stick skillet over medium heat. Lay rolled out dough onto hot, dry skillet and cook 2-3 minutes until lightly browned and slightly risen. Then flip over and cook the other side for 2-3 minutes more.
Remove naan to plate, brush with melted butter and sprinkle with garlic salt, if desired. Cover with kitchen towel while cooking the remaining dough.
Serve warm. Makes 14-18 naan.