- 1 cup whole-wheat flour
- 1/4 cup all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1 1/2 tablespoon oil
- 1/4 cup yogurt
- About 1/4 cup of water as needed
- 1/4 cup whole-wheat flour for rolling
Level of difficulty Average
Cost Average budget
Mix the flour, baking soda, sugar, and salt together.
Next add the oil and yogurt and mix to make crumbly dough.
Add water as needed and mix to make smoother dough.
Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth.
Let the dough rest for at least 30 minutes.
Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.
Next turn the oven to high broil.
Divide the dough into four equal parts.
Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.
Roll each dough piece into 6-inch circles.
If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.
Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.
You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the naan is baked, there should be golden brown color on top.
Take naan out of the oven and brush lightly with clear butter (ghee).
Wait for 2 to 3 minutes before baking the next naan to allow the oven to reheat.
Serve the naan hot
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