Naan

Naan

  • 2 1/2 cups all-purpose flour, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon dry active yeast
  • 1/2 teaspoon salt
  • 1 cup plain non-fat Greek yogurt
  • 2 cloves garlic, minced


In a bowl, whisk together 2 cups of flour, baking powder, yeast and salt.  Stir in the yogurt with a spoon until moistened.  Turn mixture out onto a floured surface.  Sprinkle the garlic over the dough, then knead the dough for 5 minutes, adding the additional 1/2 cup of flour as needed, until the dough is smooth and elastic.  Shape dough into a ball, then place in a lightly oiled bowl, covered with a towel, to rest for about an hour.

Note: because the yeast is not proofed with warm water, the dough doesn't rise (this is a flat bread, after all).  The yeast simply adds a nice chewiness to the naan.

Heat a large non-stick skillet or enameled cast-iron skillet over medium heat for 5 minutes.  Divide the dough into 8 equal pieces.  Shape each piece into a ball, then roll out on a lightly floured surface into a thin disk, about 8 inches in diameter.  Place one disk of dough on the dry skillet.  Cook for about 2 minutes, until the underside is golden and large bubbles rise to the surface of the dough.  Flip over and cook the other side for 1-2 minutes until golden.  Set on a plate and cover with a towel to keep warm while you cook the rest of the dough.

Serve the naan immediately with your favorite curry dish.


Yields 8 servings.

WW Points Plus Value: 4 points per serving


Recipe adapted from Food.com.

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