Homemade naan breads, it's always good!
For the dough
- 2 tsp. dry active yeast
- 1 tsp. sugar
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1 egg
- 1/4 cup yogurt
- 2 1/2 cups flour
- 1/2 tsp. salt
- 12 tsp. olive oil
- 4 tbsp. melted butter
- 2 tbsp. chopped parsley
Heat the oven to 200 degrees F.
In a bowl, mix the yeast, sugar and water and let stand for 5 to 10 minutes.
In the same bowl, add oil, yogurt, eggs and whisk.
In the bowl of your blender, mix the flour with the salt. Add the yeast mixture and mix for a few minutes. The dough should not be sticky, if it is, add flour.
Place the dough in an oiled bowl and cover with plastic wrap. Turn off your oven, place the bowl inside and let rise for about 30 minutes to 1 hour.
Cut the dough into 12 equal pieces and shape a small ball.
Heat a large cast-iron skillet and add about 1 tsp. of olive oil. Lower one ball at a time until it reaches about 1/3 inch thick and about 5 inches in diameter.
Bake for about 1 minute, the skillet should be very hot, so you will see bubbles forming when you cook the dough on the first side. Turn the dough over and cook the other side until golden.
Keep naan bread covered with a towel so it does not dry. Once all cooked, brush each with melted butter and garnish with parsley.