Ingredients for Madhur Jaffrey's Naan Bread
- Milk
- Caster Sugar
- 2 teaspoons active dry yeast
- Plain Flour
- 1 teaspoon salt
- Baking Powder
- Vegetable Oil
- 1 tablespoon yogurt
- Egg
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How to Make Madhur Jaffrey's Naan Bread
- In a large bowl, combine 1 cup warm water (105-115°F), 2 teaspoons active dry yeast, and 1 teaspoon sugar. Let stand for 5-10 minutes until foamy.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon yogurt.
- Add the yeast mixture to the flour mixture and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add more flour as needed if the dough is too sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into 8 equal-sized balls.
- On a lightly floured surface, roll each dough ball into an oval shape, about 1/8 inch thick.
- Heat a large skillet or griddle over medium-high heat.
- Cook each naan for 1-2 minutes per side, or until lightly browned and puffy. You can optionally brush with melted butter or ghee for extra flavor after cooking.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
10g
Carbs
25g
