The NEW 5-minute Naan

>> Wednesday, May 2, 2012

I know I say this a lot, but I truly, truly mean it. This is my favorite recipe . . . ever. I came up with it on a whim this past weekend while I was toying around with our 5-minute naan. Thing is, that naan is good. But there has always been something missing. If we aren't eating quinoa or couscous as a side at dinner, I often mix together a quick bread of biscuit. And -- as you might expect -- naan makes a regular appearance at our dinner table.

The secret ingredient to this recipe is yogurt. Plain, low-fat. It adds a flavor and texture that's incredible. The secret method to this recipe is chill time. It gets better with each day it's in the fridge.


What you'll need . . .
  • 1 cup bread flour 
  • 1/2 cup rye (or whole wheat) flour 
  • Pinch of salt 
  • 1 teaspoon -- heaping -- baking powder 
  • 1/2 cup plain lowfat yogurt 
  • 1/2 cup water
Method . . .
  1. Whisk together the dry ingredients. Then add in the water/yogurt. Stir until combined. 
  2. Then place atop a generously floured work surface and knead. 
  3. Refrigerate overnight (at least -- 2 days is better)
  4. Divide into balls (I made 6) and -- again -- generously flour a work surface. 
  5. You'll want to flatten each of the balls until it's as thin as you can get it without holes. 
  6. Heat a fry pan over high heat and spritz a bit of olive oil in there. Then toss one dough disk on the hot pan and let cook for 30 seconds or so. 
  7. Flip over and then press down with a tea towel (photo above) to get all the nooks and crannies. Flip over again and then again. Until browned. 
  8. Repeat. 
  9. Slice and enjoy.
OK. We're obsessed with naan. Check out these other recipes if you are, too:

Fried Naan for Dessert
5-minute Naan
Banana Naan
3-hour Naan

And check out Writing Chapter Three for our most recent $5 dinner recipe: Stuffed Peppers. Also the best time we've ever made them. We were on FIRE this weekend!

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