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Naan
- Makes
4
Flatbreads - Difficulty
Easy
By Nik Sharma
Published 2018
I prefer homemade naan to the dense and doughy store-bought ones. It’s so easy to whip up; you just need to plan ahead so the dough has time to rise. I use whole-wheat pastry flour to make naan because it contains more fiber than all-purpose flour but less gluten, which helps produce a softer bread.
The naan dough is actually a twofer, because you can use it as a base for flatbread pizza. While the choice of toppings is endless, Margherita pizza sp
Ingredients
Method
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Variation of
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First time making naan and this recipe did not disappoint. Looked as good and tasted better than the store bought. Just be careful with the high burner temperature/low temperature. By the third naan, my skillet got overheated and the naan basically became a blackened crisp. I reheated a second skillet. The fourth and last naan was perfect. Next time, I’ll heat the pan to medium heat instead of medium-high heat then turn to low to cook the second side.