All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Nan / naan flatbread

Mildly sweet naan without yeast.


(4 medium naan)

270 g bread flour
1 tbsp oil
1/2 tbsp salt
2 tbsp sugar
1/4 tsp baking soda
1/2 tbsp baking powder
100 cc milk
50 cc water
1 tbsp yogurt
1/2 egg (optional)


In a large bowl, put all ingredients except for flour and oil, and whisk well.


Add flour, and mix.

When flour is incorporated, add oil, and mix well with hands for several minutes.

Cover, and let sit for at least 2 hours at room temperature (at least 3-4 hours in a warm room in winter).


Divide dough into four, and form balls.

Place balls on board sprinkled with flour, cover with moist (well-wrung) towel, and let sit for 1 hour (at least 30 minutes).

Preheat oven with baking stone inside to 550 F/290 C or the highest setting.


Gently flatten each ball with palm and pads of your fingers.

Directly place on baking stone, and bake for a few minutes.

  • This dough does rise but only very moderately.

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