Quick Indian-Style Naan Without Yeast

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Put the flour, salt and baking powder in a bowl and mix well. Add the yogurt, oil and water, then stir with a spatula or fork until the flour has absorbed most of the liquid.
2. Turn the dough onto a clean counter, oil your palms and knead by hand into a smooth ball. Cover with a kitchen towel and rest for 10 minutes.
3. Knead the dough briefly to smooth it, divide it into 6 pieces and roll each into a ball. Keep the balls covered with a towel until ready to roll.
4. Heat a cast iron skillet over medium heat.
5. Lightly flour the work surface and roll one ball into an oval about 6 to 7 inches long and 4 to 5 inches wide. Scatter a little garlic and cilantro over it and press them in with your fingers or the rolling pin so they stick.
6. Lift the naan carefully and place it in the hot pan, garlic-cilantro side up.
7. Cook over medium-high heat for 2 to 3 minutes, until bubbly and the bottom is lightly golden. Flip and cook for another 2 to 3 minutes.
8. Brush the naan with butter or oil. Roll and cook the remaining balls the same way; you may roll all of them ahead and cook them one at a time.

Summarized from Ministry of Curry's video. Watch it for the details.

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