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Naan is traditional Middle Eastern flat bread. It may be served warm or cold.  It may be eaten with butter or used for dipping.  My family enjoys it most served with tzatziki. Tzatziki is made from strained yogurt blended with cucumbers, garlic, salt, and olive oil.


4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon sugar

1/4 cup hot water not hot

3/4 teaspoon active dry yeast

3/4 cup warm milk

1 cup greek style yogurt

1 teaspoons garlic paste or very fine minced garlic (optional)

melted butter for brushing (olive oil may be substituted)



In a medium size bowl, dissolve the sugar in the warm water. Once dissolved add the dry yeast and stir until the yeast is dissolved. Let it rest for 10 minutes or until the yeast mixture becomes bubbly.

In a large bowl put the flour, baking soda and baking powder and stir to mix. Once mixed make a dip in the center to hold the yeast mixture when it is ready.

When the yeast is ready add to it the warm milk and yogurt.

Pour the yeast mixture into the dip made in the flour mixture. Mix with a wooden spoon until the dough is about to come together and pulls away from the sides of the bowl forming a ball.  Add the garlic and mix only until the garlic is incorporated. Using your hands finish the mixing process. The dough will be sticky.

Turn dough out onto a lightly floured surface and knead for 5 – 6 minutes. Use only the amount of flour needed to keep the dough from sticking to the surface.

It should be sticky. Place the dough into a large well oiled bowl and cover with a warm damp cloth or plastic wrap. Place it in a warm draft free place to rise. Allow to rise for 1 hour or until double in size.

When the dough is ready punch it down and form a log. Cut the dough into 8 equal pieces. Using a rolling pin, roll each piece of dough into an oval shape. Roll the dough to about 6 - 8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough until you have 8 pieces.

You will want to pre-heat a cast iron skillet over medium-high heat. When the pan is hot brush both sides of the naan with melted butter you may sprinkle on any herbs or seasonings at this time.

Place the dough one at a time on the hot skillet.  Cover the dough with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side. Cook only until you see large toasted spots appear on the underside. Brush with more melted butter if desired.

Repeat with remaining dough until all naan are cooked .

Place the naan in a cloth lined basket and serve.

 They are best eaten fresh. It may be refrigerated by wrapping in several layers of plastic wrap or placing it in sealable bags. The dough may also be wrapping in plastic wrap and frozen until needed. Thaw completely before rolling the dough.

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