One of my son’s favorite snacks to devour when he comes home from school is Naan with Hummus (much better than the bag of Doritos he used to grab). I would often buy a 2 pack of naan from Walbaums but then I made my own and I would never go back to the store bought version again! During the summer, I love to cook my naan on a baking stone on the grill. I’m so looking forward to doing that again this summer!
- 1/2 C warm water
- 2 tsp active dry yeast
- 1/2 tsp salt
- 1 tsp sugar
- 2 1/2 C all purpose flour plus flour for rolling
- 1/4 C canola oil
- 1 large egg
- 1/3 C greek plain yogurt (fat-free is fine)
- olive oil or butter for cooking
- In a large mixing bowl, stir together the water, yeast and sugar. Let stand for approximately 5 minutes until foamy.
- Stir in flour, salt, oil, egg and yogurt into yeast mixture. Knead until dough is soft and pliable. Cover with a tea towel and let rise until doubled in size (approximately an hour).
- Divide the dough into 8 pieces on a lightly floured surface, With a rolling pin, roll out each ball of dough into a thin oval.
- Cook each naan on a hot skillet drizzled with a little bit of oil until the naan is blistered, flipping when the surface has big blisters and is golden on the bottom.
- Oven Instructions: place a cooking stone in your oven and preheat to 475 degrees for at least 30 minutes prior to baking. Put 2 to 3 pieces on the stone and cook 3-5 minutes. Follow flipping instructions above.
Here is a Yeast Conversion Chart if you need:
- 1 tsp instant = 3.1 g
- 1 g instant = 1.25 g active dry = 2.5 g fresh
- 1 tsp instant = 1.3 tsp active dry = 0.4 cake fresh
- 1 tsp active dry = 2.9 g
- 1 g active dry = 0.8 g instant = 2 g fresh
- 1 tsp active dry = 0.75 tsp instant = 0.3 cake fresh
- 1 g fresh = 0.5 g active dry = 0.4 g instant
- 1 cake fresh = 3 tsp active dry = 2.25 tsp instant