- 1 1/2 c. all-purpose unbleached flour
- 1/2 c. white whole wheat flour
- 1 tsp. sugar
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 3/4 tsp. sea salt
- 1/2 c. whole milk yogurt
- 1 tsp. olive oil
- 1/2 c. milk, warmed
- butter (optional)
- In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt.
- Make a well in the center and pour in oil and yogurt. Lightly mix. Add in warmed milk and mix until dough comes together. Dough should be soft but not sticky.
- Knead for 7 minutes, adding a bit of flour if necessary. Set aside and allow dough to rest for 2 hours. Dough will slightly expand and become more sticky.
- Divide dough into 6 equal pieces. On a well floured surface roll out dough. Thicker naan bubbles less when cooking as compared to thinner naan.
- Heat a large cast iron skillet on medium-high heat until hot. Add a tiny pat of butter to the skillet. Place one round on the skillet and cover with lid immediately. Allow to cook for 1-2 minutes. Naan will begin to bubble. Flip naan over and cook for another minute.
- Remove from heat. Repeat.
- Brush with butter if you wish. Serve warm.
• If you have a non-stick pan or an electric stove, cook according to directions. Instead of flipping pan over, place in an oven set to broil. Watch carefully.
• Removing naan from the pan can be finicky. I found allowing the pan to cool a bit helped as well as using a thin flexible spatula.
• Store leftover naan in an air tight container. PS—leftover naan also makes great pizzas!