This an older recipe, but it's one I've been making fairly often. It's a flatbread that calls for self-rising flour and Greek yogurt, and I jokingly named it Naan One One because it saves dinner! Or at least if that dinner is Indian food and you forgot to make or buy regular yeasted naan. This fast version is a little stiffer, but has a great flavor.
Two Ingredient Naan
To make Naan One One, you need two main ingredients -- self-rising flour and Greek yogurt. There's also a third and optional ingredient and that is clarified butter. You can skip it and use ghee or olive oil, but if you have a spare stick of butter, I recommend clarifying it and using it to slick the skillet. Its high smoking point means there will be way less smoke coming off the pan.
Naan One One Dough on Parchment
For the dough, you put 1 cup (230 grams) of Greek yogurt in a mixing bowl. Add 2 cups self-rising flour (260 grams) and stir with a heavy duty scraper to make a very soft and raggedy dough. If dough is too soft, add more flour. If dough is too dry, add more yogurt. Meanwhile, cut or tear parchment into squares around 5 or 6 inches. If you don't want to use the parchment you don't have to. I use it so that I can avoid adding extra flour to the dough or work surface, which lets me keep the dough kind of wet. Divide dough into 6 rough looking balls.
Take one ball of dough and plop it on a parchment piece. Wet the palm of your hand and smash it down into a 5-inch oblong circle. These are a little on the thick side. You can experiment with how thin or thick you like them.
Set a cast iron skillet on the stove and get it nice and hot. Give it a light coat of clarified butter or ghee. Take one piece of parchment with dough and flip it dough side down in the skillet with the parchment now on top. Let it cook for about two minutes, lifting the edge with a spatula occasionally to make sure it's not burning. If it is cooking too quickly, turn down your heat. After about 2 minutes, carefully peel off parchment and flip. Cook on the second side until it is charred and the inside is no longer doughy. Repeat the process with remaining dough. You will constantly be adjusting the heat of the skillet, just as you would for pancakes. On my stove, each naan takes about 5 minutes to cook through, but it may vary from kitchen to kitchen.
Tip: To make sure the inside is cooked through, you can slice off a little bit and check visually or you stick a thermometer in the side. It should register about 207 or more. You definitely can do this without the thermometer, but if you have one handy it's kind of fun.
By the time you've made six, your yogurt flatbreads may have cooled off, so I recommend wrapping them up in the foil and heating a bit before serving. If you are in a hurry, you can just serve them as is or warm them again in the skillet.
Naan One One aka Yogurt Flatbread Ingredients
- Ghee or Clarified Butter -- Ghee and clarified butter have high smoking points and are perfect for frying the naan.
- Self-Rising Flour -- If I happen to have the self-rising flour I'll use it, but homemade self-rising flour works too. Just mix 2 cups of flour with 1 tablespoon baking powder and ½ teaspoon salt.
- Greek Yogurt -- I use whole milk Greek yogurt. Low fat should work too, but the fat in the whole milk yogurt gives the bread a little more flavor.
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