Scratch Made Naan Bread

…so fluffy and light

If you’re looking for a fool-proof and freezer-friendly Naan bread recipe that doesn’t take all day, this is the recipe for you!

Equipment

• Mixing bowl & measuring cups

• Large cast iron skillet

Dry ingredients

• 3 cups of flour (plus 1/2 cups for rolling)

• 1 tbsp brown sugar (or white sugar)

• 1 packet of dry active yeast

• 1 tbsp garlic powder

• 1/2 tsp onion powder

• 1 tsp baking soda

Wet ingredients

• 1/4 cup warm water

• 3/4 cup plain greek yogurt

• 1/4 cup vegetable oil

For the bread

• Place warm water, brown sugar, and yeast in a bowl for 5 minutes to activate the yeast

• Next, add all wet ingredients to the bowl and mix well

• Slowly add in flour 1 cup at a time and add baking soda

• Mix dough together - don’t worry it will look shaggy

• Next flour your counter and knead dough until smooth and no longer sticky (about 3-5 minutes)

• Once the dough is smooth, generously spray the bowl with cooking spray and place the dough inside

• Cover with saran wrap and let proof in a warm place until doubled in size

• Once doubled, punch the dough out and roll it into a ball

• Cut into desired size balls - this recipe calls for 8 generous sized naan bread pieces

• Don’t forget to cover your dough with a damp towel so that it does not dry out

• Next, heat up your cast iron skillet with half a tablespoon of vegetable oil and make sure the skillet is hot before placing the naan bread in

• Let dough cook until you see multiple bubbles start to pop up to the surface and then flip until both sides become golden

• Wrap in a tea towel and keep warm until ready to serve

• You can also make a great butter, garlic, parsley mixture to dip the naan bread into

• Enjoy!