Easy Yoghurt Naan Recipe

This recipe for homemade yoghurt Naan comes really close to the perfect naan
your Indian restaurant serves you.

Servings: 8 naan bread

Author:

Prep Time
15 minutes

Cook Time
10 minutes

Resting time
1 hour, 10 minutes

Total Time
1 hour, 35 minutes

Side Dish Bread

Indian

Instructions

1 In a bowl mix the dry yeast with sugar and the warm water. Leave for 15 minutes,
there should be a froth building on the top which means the yeast is activated.
2 In a larger bowl mix the flour and salt. Make a well in the centre and add the
yoghurt. Add the melted butter, yeast and mix with a dough hook attachment on
your stand mixer.
3 Knead the dough on a floured surface for 10 minutes and then place in a bowl.
Cover with a kitchen towel and leave in a warm spot for 1 hour to rise.
4 Divide the dough in 8 equal balls and let it rest for another 10 minutes.
5 Roll out the dough on a lightly oiled surface with an oiled rolling pin. The
naan should be oval shaped and about ½ cm thick.
6 Heat up a heavy pan and oil the bottom of the pan lightly. Cook the naan on both
sides for 2-3 minutes or cook on the grill for the same amount of time. Brush
the Naan immediately with the prepared sesame-coriander butter.
7 Toast the sesame seeds in a hot pan for a few seconds.
8 Melt the butter in a pan or in the microwave.
9 Add the chopped coriander and toasted sesame seeds to the melted butter. Use a
pastry brush to spread it onto the naan.