user: public

Naan Bread By Luc

I've not yet tried this recipe

Source: Luc Farly


2/3 cup plain yogurt
1 1/3 cup hot water (approx 150 F)
2 tsp dry live yeast
2 tsp sea salt
3 1/2 cups white flour (+ about 1 cup for working the dough)


  1. In a big bowl, dilute the yogurt with the water.
  2. Add the yeast and salt.
  3. Gradually incorporate the flour and mix with a wooden spoon for approx. 5 minutes, until the mix is smooth and homogeneous (the dough will be very soft and sticky). If it becomes too difficult to mix with the spoon, use your hands.
  4. Cover the bowl, and let rest for 1 hour at room temperature.
  5. Remix the dough by folding it on itself 20 times.
  6. Cover the bowl and let rest for 1 1/2 hours at room temperature.
  7. Remix the dough by folding it on itself 15 times while lightly adding flour.
  8. Flour the work surface and dump the very soft dough onto it. Add more flour to make it less sticky.
  9. Spread the dough delicately using your fingers to make a rough rectangle approx. 20" x 12" x 1/2-3/4".
  10. Divide the dough into 8 even parts, using a pizza cutter or knife, and flour each piece.
  11. Let rest for 45 minutes.
  12. Heat a cast iron pan over medium heat.
  13. Place the stretched dough pieces into the pan, and flatten them gently.
  14. Cook approx. 5 minutes on each side. The bread is cooked when its surface becomes brown in some areas.
size: 1.37 kb    file modified: 2019.4.2