🛒 Ingredients
This recipe makes 8 medium naan breads. You can easily double or halve the recipe depending on your needs.
Basic Dough:
3 ½ cups (420g) all-purpose flour, plus extra for dusting
1 teaspoon salt
2 teaspoons sugar
1 teaspoon instant dry yeast
¾ cup warm water (about 110°F or 43°C)
⅓ cup plain yogurt (Greek or regular)
2 tablespoons vegetable oil (or melted butter)
1 egg (optional, for richer dough)
For Cooking:
Butter or ghee, for brushing
Optional toppings: garlic, cilantro, nigella seeds, sesame seeds, or chopped parsley
🥣 Tools You’ll Need
Large mixing bowl
Rolling pin
Cast iron skillet or heavy-bottomed non-stick pan
Pastry brush
Measuring cups and spoons
Clean kitchen towel or plastic wrap
👨🍳 Step-by-Step Instructions
1. Activate the Yeast (if using active dry yeast)
If using active dry yeast instead of instant yeast, dissolve it in the warm water with the sugar. Let it sit for about 5–10 minutes until frothy. If you’re using instant yeast, you can skip this step and add it directly to the flour.
2. Make the Dough
In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Stir to mix.
In a separate bowl or measuring cup, whisk together the warm water, yogurt, oil, and egg (if using). Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
Ocet jest kluczem do bielszych ubrań i bardziej miękkich ręczników, ale większość ludzi używa go nieprawidłowo
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