- 2 c all purpose flour
- 2 c whole wheat flour
- 1/2 t Sous Salt of your choosing (I used the Fennel & Shallot)
- 1 1/2 t baking powder
- 1 t baking soda
- 1 T sugar
- 1/4 c hot water (110-115 degrees to proof the yeast)
- 3/4 t dry yeast
- 3/4 c warm milk
- 1 c greek yogurt
- melted butter or olive oil for brushing
- fresh herbs
In a medium size bowl dissolve the sugar in the hot water and add the dry yeast. Let it sit for 10 minutes until it starts to foam.
In a separate bowl mix together the flours, Sous Salt, baking soda and powder.
When the yeast is foamy add the yogurt and the warm milk. Pour the wet ingredients into the dry and mix together. When it blends take it out of the bowl and knead it until it’s smooth, apx 3 mins. Cover the bowl with a damp towel or plastic wrap and let it proof for an hour.
When it’s doubled divide it into 8 balls. With a rolling pin, roll each piece into an oval shape. They should be about 6 – 8 inches long and 1/4 inch thick.
Heat a cast iron skillet over medium high heat. Brush both sides of the naan with melted butter or oil and place the naan on the hot skillet. Cover with a lid and bake for 1 minute until you see bubbles start to form on the top. Flip and cook uncovered for 1 – 2 minutes on the other side. Sprinkle with a little Sous Salt and wrap in a clean kitchen towel until you have finished the remaining balls.
See I told you it was easy! They only stay fresh a couple of days but they do freeze quite well.