This homemade Naan takes a little pre planning but it's worth the effort! These pillowy flatbreads are perfect for scooping up hummus, our Smoky Baba Ganouj or Roasted Cauliflower with Lemony Yogurt and Walnut Caper Salsa. Yum!
1 tsp sugar
1/2 cup warm water
1/4 oz active dry yeast (2 1/4 teaspoons)
2 1/4 cups all-purpose flour
1/2 cup plain yogurt
1 tsp Pacific Blue Salt
1 Tbl Roasted Garlic Avocado Oil plus more for cooking & serving
In a small bowl, combine the sugar, warm water and yeast. The yeast is activated when it's foamy, about 10 minutes. Mound the flour on a flat surface-a cleaned countertop or large cutting board work well. Make a well in the center and pour the yeast mixture, yogurt, salt and Roasted Garlic Avocado Oil into the well. Begin combining it until it comes together then begin kneading the dough until it's smooth and shiny-about 10 minutes. Move to a large bowl and cover the bowl with plastic wrap. Place in a warm place such as beside the stove. Allow to rise for 1 hour and the dough has doubled in size. Divide the dough into 8 balls. Allow to rest on the counter for 15 minutes. At this point, you can proceed with cooking the flatbreads or you can move the dough balls to the fridge. If refrigerated, use within 2 days.
Heat a cast-iron skillet or grill pan over high heat. Lightly oil with a little Roasted Garlic Avocado Oil. Working quickly and carefully, first use a rolling pin to roll a dough ball until flat. Then place the dough in the skillet. It should puff and bubbly very soon after. Using tongs, peek underneath. You should see browned spots. When you do, flip the flatbread and allow to cook on the other side-less than a minute. This should all happen very quickly, so manage your heat accordingly. As one flatbread is cooking, roll out the next one.
Drizzle with a little extra Roasted Garlic Avocado Oil as they finish cooking. They're also wonderful brushed with butter.