We are just in love with Naan. It makes for super quick pesto pizzas (if you keep a supply of Naan in the freezer) and is so delicious fresh with hummus and kalamatas. LOVE it.
Naan
(makes 5-6, doubles easy)
2 1/2 cups flour
1/2 cup whole wheat flour (this is the flour ratio that works for us)
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cumin (leave it out if you have picky eaters)
pinch salt
3 tablespoons plain yogurt (greek is fine)
2 tablespoons milk
3/4 cup water
3 tablespoons olive oil
More oil for counter
Butter, for frying
Mix dry ingredients in large bowl. Make a well in center and add wet ingredients. Mix. Cover and let rest for 10 minutes. Add olive oil and knead a few times. Divide into 5 or 6 pieces, about 2 oz each. Flatten a bit, then roll thin. I prefer to roll right on the counter using oil NOT flour. Cook in cast iron skillet with a little butter. Flipping halfway.
