← All recipes

Juji's Naan (Leavened Flat Breads) - Madhur Jaffrey

Juji's Naan (Leavened Flat Breads) - Madhur Jaffrey is built on Unbleached White Flour, Baking Powder, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 1/4 cup
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   Sift the flour, baking powder, and salt into a bowl.

2. 2

   Slowly add as much yogurt as you need to gather the flour together and make a soft, resilient dough.

3. 3

   Knead for about 10 minutes and form a ball.

4. 4

   Put the ball in a bowl and cover the bowl with a damp dishcloth.

5. 5

   Set aside in a warm place for 1-1/2 to 2 hours.

6. 6

   Knead the dough again and divide into nine equal parts.

7. 7

   Keep them covered.

8. 8

   Heat a cast-iron skillet or griddle over a lowish flame, and preheat the broiler.

9. 9

   Flatten it and then roll out on a lightly floured surface until you have a round that is about 1/8 inch thick.

10. 10

    When the skillet is very hot, pick up the naan and slap it onto the heated surface.

11. 11

    Let it cook slowly for about 4 to 5 minutes.

12. 12

    Remove the naan with a spatula and brush with butter if you like.

13. 13

    Make all the naans this way, keeping them stacked and covered with a clean dishcloth.

14. 14

    Serve hot.

15. 15

    If you wish to have the naans later, wrap them in a plastic bag when they have cooled.

16. 16

    Before you eat, wrap as many as you need in aluminum foil and heat in an oven at 400 F for 15 minutes.