NAAN Bread
by: Jenn
Total 2 hrs.35 mins includes cooling time
Active 35 mins
Resting time 2 hrs.
Ingredients
- 2 1/4 cups of organic unbleached flour divided.
- 1/4 tsp aluminum free baking soda
- 1 tsp baking powder
- 3/4 tsp Himalayan pink salt
- 2 Tbsp. extra virgin olive oil
- 3/4 cup plain Greek yogurt
- 1 tsp grated garlic
- warm water for kneading
Directions
- In a large bowl mix 2 cups of flour, baking soda, baking powder and salt.
- Add yogurt, olive oil and garlic to the dry ingredients. Mix until well combined.
- Knead dough until smooth, applying warm water to hands as needed to form a smooth dough ball.
- place the dough ball in a bowl, cover and let rest for 2 hours.
- Dust the surface with flour. uncover the dough, remove from the bowl and place on the floured surface.
- Cut the dough with a dough knife into 8 wedges.
- Roll each wedge into 8 individual dough balls.
- Place a comal on the stove over medium heat and lightly grease with avocado oil.
- Dust the surface as needed, roll out each ball into a thick circle.
- Place flattened dough on greased comal cook unti the dough bubbles about 2 minutes, then flip and cook for 1 minute.
- Wrap in saran wrap for 3 days or in frezzer by wrapping saran wrapped naan with foil.
