#shorts Authentic Indian Naan Recipe

By Ministry of Curry · 90 min

Ingredients

Instructions

1. Mix the warm water (about 110°F), sugar and yeast in a small cup. Stir, cover and leave for 10 minutes until foamy.
2. In a mixing bowl, combine the flour, salt and yogurt. Pour in the yeast mixture and mix with a spatula or fork until most of the flour is absorbed. If the dough is too dry, add a few splashes of water. Oil your hand lightly and knead until you have a smooth, soft ball.
3. Brush the Instant Pot stainless steel insert with oil, put the dough in it, and set the Instant Pot to yogurt mode at 91°F. Let it rise for 1 hour, until doubled. (Without an Instant Pot, cover the dough and let it rise in a warm place, or in an oven with only the light on, for 1 to 1.5 hours until doubled.)
4. Divide the dough into 6 equal portions. Lightly flour the surface and roll each ball into an oval about 6 to 7 inches long and 4 to 5 inches wide.
5. Heat a cast iron skillet over medium-high heat. Place a naan on the hot pan and cook for 1 to 2 minutes, until bubbles appear and the bottom is golden.
6. Flip the naan and cook for another 2 to 3 minutes, until the other side is cooked and has golden char marks.
7. Brush the hot naan with butter or oil.

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

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