Softest Homemade Naan Flatbread

Softest Homemade Naan Flatbread

This softest naan flatbread is super delicious, while being extra soft. The recipe uses both yogurt and milk and it pushes the limit with the yeast. Together these changes resulted in the softest naan bread.

5 from 1 vote

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Course: Al La Carte, Breads, brunch, Easy

Cuisine: Indian, West Indian

Keyword: authentic naan bread, How to make the softest naan bread, Naan Bread

Prep Time: 10

Cook Time: 40

Fermentation Time:: 1

Total Time: 1 50

Servings: Flatbreads

Calories: 217kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 tawa or use a non stick skillet
1 non stick skillet optional
1 Rolling Pin
1 Spatula
1 medium size bowl
1 pastry brush
1 small bowl

Ingredients

Dry Ingredients

2 cups all purpose flour (plus extra for kneading)
1 1/4 teaspoon instant yeast
1 teaspoon granulated sugar
3/4 teaspoon kosher salt

Wet Ingredients:

1 cup warm milk (Heated to a simmer)
1/4 cup avocado oil or grape seed oil
1/2 cup Greek Plain Yogurt

For Brushing the Naan:

2 tablespoons ghee softened or melted
2 tablespoons avocado or grape seed oil

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Instructions

In a medium size bowl, combine the flour, sugar, salt and yeast.
Add the milk. Use a spatula or your hands and mix to combine.
Add the oil. Mix to combine.
Add the yogurt. Mix to combine. The mixture will look and feel sticky.
Transfer the dough to a generously floured work surface. Use your fingers to begin kneading the dough.
Continue adding flour as needed and as the dough becomes less sticky but still soft, use the palm of your hands to continue kneading until smooth.
Note: The dough should be soft but not sticky. It should pull away from the work surface without being sticky.
Transfer the dough to a lightly greased bowl. Cover with plastic wrap and place in a draft free location. Allow to ferment for 45 to 50 minutes until double in size.
Transfer the dough to a lightly floured work surface. Divide the dough into 8 or up to 10 equal portions.
Preheat a tawa or a non stick skillet.
Using a rolling pin, roll out each dough portion into a 6 to 8 circle.
Note: All of the dough can be rolled out prior to start cooking. And it's okay if they are not perfect circles.
Combine ghee and oil in a small bowl.
Lightly brush the tawa with some of the fat.
Begin cooking the naan, one at a time. Cook the first side 2 to 3 minutes until bubbles start to form. Use a spatula to flip the naan. Lightly brush the flipped side with the fat. Flip again and brush the second side with the fat. Flip again and continue cooking for up to 2 minutes.
Note: I use medium heat and cooked each naan 2 to 3 minutes per side until each side has golden spots.
Remove the naan to a parchment lined plate or use a clean kitchen towel. Cover to keep warn. Continue cooking the remainder of the naan.
Note: Use a paper towel to wipe the tawa clean as needed and adjust the flame as needed.
Enjoy naan with your favorite dish.

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