Wheat Naan

Wheat Naan

Makes 4-5 naans



In a large mixing bowl, combine the flour, sugar, salt and yeast. Add yogurt and little lukewarm water at a time and knead to make a smooth dough. Knead well for at least 8 to 10 minutes. Cover the dough and allow it to rest in a warm place for at least 2 hours or until it doubles in size. Once the dough has doubled in size, smooth it out on the working platform, and divide into 5 equal portions. Dust some flour on the working surface and roll them into ovals or circles. Cover and rest them again for 10-12 minutes. Roast in a preheated oven, or on a hot skillet till brown spots appear (you can also cook them directly over the flame once partially done on the skillet). Smear generously with butter and serve warm with some piping hot and creamy Dal makhni!

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