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Naan is a traditional Indian flatbread that is soft and fluffy. This recipe teaches you how to achieve restaurant-quality results at home using a standard oven and a pizza stone.
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Prepare the dough by mixing flour, yeast, yogurt, and oil. → Let the dough rise for 3-4 hours until doubled. → Divide and roll the dough into 1/4 inch thick ovals. → Bake on a preheated pizza stone at 500°F for 3 minutes. → Brush with ghee while still hot.
Prepare the dough by mixing flour, yeast, yogurt, and oil. → Let the dough rise for 3-4 hours until doubled. → Divide and roll the dough into 1/4 inch thick ovals. → Bake on a preheated pizza stone at 500°F for 3 minutes. → Brush with ghee while still hot.
Naan is a traditional Indian flatbread that is soft and fluffy. This recipe teaches you how to achieve restaurant-quality results at home using a standard oven and a pizza stone.
Mix the active dry yeast into lukewarm water and stir to dissolve. Let it sit for a few minutes.
In a large mixing bowl, combine the all-purpose flour, salt, sugar, and a pinch of baking soda.
Add 2 tablespoons of oil and 2 1/2 tablespoons of yogurt to the flour mixture and mix well.
Pour the yeast mixture into the bowl and knead the ingredients into a soft dough. Use a few drops of oil on your hands to help smooth the dough.
Cover the dough and let it rise in a warm place for about 3 to 4 hours, or until it has doubled in volume.
Ensure the water is lukewarm; if it is too hot, it will kill the yeast.
Using a pizza stone is essential for creating the texture similar to a traditional clay oven.
Preheating the oven and the stone for at least 20 minutes is crucial for even cooking.
Do not roll the naan too thin, or it will become crisp like a cracker instead of soft.
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