Yogurt naan bread is an Indian bread, very soft and traditionally baked in a clay oven. Obviously, none or very few of us have a clay oven, but we can reproduce it very similarly using a little oil and a hot non-stick pan. Otherwise, the preparation is really simple and super quick, apart from the rising time, just one in this case, and the result is wonderful, so much so that among the breads I often make, this is by far the favorite. Wonderful to accompany curries and dals, for example, the classic chickpea curry, but also cheese. I prepared it with soy yogurt for a completely plant-based bread.
Let’s get to work and prepare the yogurt naan bread.
OTHER BREAD RECIPES
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 6-8 breads
- Cooking methods: Stovetop
- Cuisine: Indian
Ingredients for the naan bread
- 1.75 oz fresh yeast
- 4 cups all-purpose flour
- 7 oz plain yogurt
- 1/3 cup water
- 1 tbsp extra virgin olive oil
- 1.75 tsp salt
- 1.75 oz extra virgin olive oil
- 1 tbsp chopped parsley
- 1 clove garlic
Tools
This post contains affiliate links
- Pan non-stick
- Mixer
Preparation
Let’s prepare the naan by sifting the flour and putting it in a large bowl with the yeast, yogurt, and water. Start mixing by adding the oil and finishing with the salt. Work until you have a smooth and elastic dough that we let rise in a warm place until doubled in volume.
Turn the dough onto a floured work surface and divide into 6 parts. Form 6 balls and let them rest for 10 minutes.
Roll out each ball to form discs not too thin because naan are somewhat thick and soft breads. Let them rest covered with a cloth for another ten minutes. Grease a non-stick pan with a little oil and cook each bread on a low flame for a few minutes on each side.
Mix the chopped garlic with the parsley and extra virgin olive oil, season the breads, and serve them.
Storage
You can store the breads under a glass dome for one day.
