You just need to know who to ask. Naturally, the first element to get right with naan is the dough. Unlike quick breads, which depend on baking soda or baking powder to rise, naans are leavened ...

Though both fall into the category of flatbread, pita and naan have vastly different origin stories, culinary uses, and ...

Knead into a soft, smooth dough using as much yoghurt as required ... If you have a tandoor, wet one side of the naan with water and stick it to the walls of the tandoor. 11. You can also stick it to ...

Divide the dough into 8 equal-sized balls ... baking powder and sift it well into plain flour before mixing. This naan recipe can easily be halved. The naans will freeze well if wrapped up ...

Step 5: Roll out the dough balls. Roll each dough ball out into a 6-inch wide, ¼-inch thick circle. Step 6: Cook the naan ...

A good imitation of naan bread can be made at home by using a griddle, wok or frying pan to cook the bread, and brushing water or oil over the upper surface to encourage the dough to bubble.

fresh naan on the table in about half an hour, from start to finish. This version uses yogurt to provide a lightly sour undertone, while baking soda instead of yeast gives the dough additional lift.