Quick Naan

Slightly simpler ingredients and quicker rise

Prep Time15

Cook Time15

Rise Time1 30

Total Time2

Course: Side Dish

Cuisine: Indian

Keyword: Bread

Servings: pieces

Calories: 244kcal

In a large stand mixer bowl, combine half of the flour and all of the yeast, sugar, baking soda, and salt. Add warm water, oil, and yogurt to the flour mixture. Mix using the paddle attachment for 60 seconds or so, until well mixed. Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, add more or less flour as necessary. Knead for up to 5 minutes until the gluten is well-developed.
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in a warm place until dough doubles, about 45 minutes.
Punch the dough down, and divide dough in to 8 pieces. Let it rest five minutes covered. Roll out each piece of dough in to a tear drop shape about 8 inches long and less than ¼-inch thick.
Heat a large skillet or suaté pan over medium-high heat. Before placing naan on the pan, spray the naan with a small amount of water and put it wet-side down. Cook for about 2 minutes until the bottom is lightly browned and starting to puff. Spray with additional water and flip the naan over and cook an additional 2 minutes.
Once done, you can store in a warm oven until ready to serve.