Recipe by Maneet Chauhan
- Prep Time
- 3 cups flour, plus more for dusting
- 3/4 tsp baking powder
- 3/4 tsp. salt
- 1/2 tsp baking soda
- 1 tsp. sugar
- 1/2 cup plain whole-milk yogurt
- 1/2 cup whole milk, at room temperature
1. In a large bowl, sift the flour with the baking powder, salt, and baking soda 3 times; stir in the sugar. Make a well in the center of the flour mixture and add the yogurt; mix until wet clumps form. Slowly add the milk, and using your hands, work the milk into the flour mixture until a smooth dough forms. Cover the dough with a damp cloth and let rest 2 to 3 hours, or wrap the dough in plastic wrap and refrigerate overnight (the longer the dough rests, the softer the naan will be).
2. Heat a griddle or cast-iron skillet over medium. Divide the dough into 8 portions; form into balls. Flatten each ball into a disk and dust with flour. Using a rolling pin, roll each disk into a 1/4-inch thick oval. Brush the tops with water. Transfer to the griddle, water side down. Using aluminum foil or a stainless steel bowl (turn it upside down), cover the naan and cook until bubbles appear on the surface, about 2 minutes. Using tongs and working in batches, hold the naan over an open gas flame, turning and rotating often, about 20 seconds per side. If you don’t have a gas stove, broil until cooked through and browned and charred in spots on the top, about 20 seconds. Wrap in a kitchen towel to keep warm.