Naan (Indian Flatbread)
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 1 envelope (2 1/2 teaspoons) dry yeast
  • 2 tablespoons sugar
  • 4 ½ to 5 cups all-purpose flour , more for dusting and rolling
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 3 tablespoons milk
  • 2 tablespoons plain Greek yogurt
  • 1 large egg , lightly beaten
  • 2 tablespoons vegetable oil , more for the bowl
  • 3 tablespoons ghee (Indian-style clarified butter) or melted unsalted butter

Instructions

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