Naan! Naan is so delicious! I add garam masala to vegetable soups just so I have an excuse to make some to go along with them! Try my Curried Sweet Potato and Carrot Soup to go along with this! Although naan container yeast and baking powder, it is a flatbread of sorts, so the rise time is really flexible. I have abandoned my dough for hours on end and have never had any issues.

This recipe makes 12 pieces of naan, however, if you want to make some stuffed naan, take two pieces and sandwich some paneer or an alternative filling in between. You will just need to fry the dough for a bit longer to cook all the way through.

This is a great task to give to semi-adult kids or new cooks that are visiting and wanting to learn to make something new. As long as you pay attention to the frying time, it is almost impossible to ruin!

Buttered Naan

4 cups bread flour
vegetable oil, to rub
4 tbsp whole milk yogurt
2 1/4 tsp yeast
2 tsp sugar
2 tsp salt
1 tsp baking powder
1 cup whole milk, hot but not boiling
melted butter and chopped cilantro to serve

1. Mix all of the ingredients save for the milk on a counter or in a bowl. Slowly add milk, mix until it comes together into a dough.
2. Knead for five minutes. Rub teaspoon of oil all over it. Transfer to bowl, let it double in size, about an hour or so.
3. Divide into 12 pieces, roll out on floured surface.
4. Heat dry frying pan on medium.
5. Once hot, cook naan for 30 seconds until starting to brown in spots. Flip and cook another 30 minutes.
6. Repeat with remainder. Brush with butter and top with cilantro to serve. Serve hot!
7. Store in aluminum foil and bake for 2-3 minutes at 400 degrees to rewarm.

Total cooking time: 1 hour 30 minutes