Oven-Baked Naan (Leavened Indian Flatbread)
Fluffy naan bread, ideal for pairing with tandoori chicken or kebabs, is served fresh from the oven and garnished with garlic and cilantro.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 400 F (200 C).
-
Line an oven tray with foil and lightly grease it.
-
Combine 1 1/2 teaspoons active dry yeast and 1 1/2 teaspoons sugar in 1 cup warm water; stir until dissolved and let stand 10 minutes until frothy.
-
Sift 3 cups all-purpose flour and 1 teaspoon salt into a large bowl.
-
Add the yeast mixture, 3 tablespoons ghee, and 3 tablespoons unsweetened yogurt to the flour; mix with fingertips to form a soft dough.
-
Flour a surface and knead the dough until smooth and stretchy.
-
Place the dough in a lightly oiled bowl, cover, and let rise for 90 minutes until doubled in volume.
-
Punch down the dough and knead for 10 minutes.
-
Divide the dough into 8 balls and roll them smooth.
-
On a lightly floured surface, roll each ball into a 7-8 inch (1/4-inch thick) circle, then gently pull one edge to form a teardrop shape.
-
Arrange dough pieces on the prepared tray without touching.
-
Brush the dough with the remaining melted ghee and sprinkle with onion seeds.
-
Bake until puffed and lightly browned, then flip and repeat on the other side.
-
Remove from the oven and serve hot.