Crispy on top and soft underneath. What kid does’t love Indian flatbread. And this recipe is touted to be the best!
Best Ever Broiled Naan
- 3/4 teaspoon dried yeast
- 3 teaspoon sugar super fine
- 1/2 cup warm water
- 2 1/4 cups all-purpose flour plus more for dusting
- 1 teaspoon salt
- 4 Tablespoon melted butter plus more for brushing
- 4 Tablespoon yogurt
- vegatable oil
- toppings and fillings
- Mix yeast and half of the sugar with 4 Tablespoons of the water. Let rest 10 minutes, until frothy.
- Stir together the remaining dry ingredients, including the remaining sugar. Make a well in the middle and add all of the liquid except the oil. Bring the dough together using a fork. Take it out of the bowl and knead for six to seven minutes. Oil the outside of the dough, place in a large bowl, cover and place in a warm place for 2-3 hours.
- Heat broiler. Place a baking sheet or broiler rack on the upper shelf. Punch down the dough. Flour a board or the counter and divide the dough into six. It should be very soft. Using a little flour, roll or pat each piece into naans that are really thing, less than 182 inch thick. Scatter with any toppings. Brush with butter.
- Place on hot baking sheet or broiler rack and broil until the surface has some lovely golden spots, about 3-4 minutes. Flip and broil for another 2 minutes until the other side has also cooked through. Brush the top with a bit more butter and serve.
- Toppings: nigella, cumin, poppy or sesame seeds, cilantro, mint, lightly cooked onions, chilies, grated cheese or a combo.