Ingredients
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons plain yogurt
- 2 tablespoons ghee or butter, melted
- 1/2 cup warm water
Instructions
- In a small bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let it stand for about 10 minutes until the yeast activates and becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yogurt, melted ghee or butter, and the yeast mixture. Mix everything together to form a soft dough.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Punch down the dough and divide it into 4 equal parts. Roll each part into a ball and then flatten it into an oval or round shape, about 1/4 inch thick.
- Heat a non-stick pan or tava over medium heat. Place the rolled naan onto the pan and cook for about 2 minutes on each side, or until it puffs up and gets brown spots.
- Brush the cooked naan with some melted ghee or butter before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 2g
Supplies
Mixing bowl Non-stick pan or tava Cooking brush
Tools
Rolling pin Measuring cups and spoons
Serving suggestions
Serve the Lahori Tandoori Naan with your favorite curries, kebabs, or chutneys.
Tips & tricks
For a smoky flavor, you can also cook the naan directly on a preheated grill or in a tandoor if available.
Cost
$5