Naan bread delicious naan bread straight from the oven, with dishes like tandoori chicken or kebabs. Garnish with finely chopped garlic and cilantro. Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country’s regional cuisines.
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Mix the flour and salt to taste and sift through a very fine sieve into a large mixing bowl.
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Next, add the yeast mixture, 3 tablespoons of ghee, and all the yogurt. Use your fingertips to mix all this into a soft dough. Once mixed, flour a clean, flat surface, and knead the dough till it is smooth and stretchy. Grease a large bowl with a few drops of vegetable oil and put the dough in it. Cover with cling wrap and allow to rest for about 90 minutes or till the dough doubles in volume.
Punch the dough down and knead again for 10 minutes. Equally, divide the dough and roll between your palms to form 8 round balls. Gently pull on one edge of the circle to form the naan into a teardrop shape. Do not pull too hard or you may tear the dough.