Naan Dough
Soft and slightly sticky, for naans, flatbreads and wraps.
Ingredients
- 2 cups flour (250g)
- ½ cup plain yogurt (120g)
- ½ cup warm milk (120ml)
- 1 tsp sugar
- 1 tsp salt
- 1 tsp kalonji (nigella seeds)
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Method
- 1
Mix and knead until soft and slightly sticky.
- 2
Let rise about 1 hour, or until doubled.
- 3
Divide into 8 pieces and roll each one out.
- 4
Cook on a hot skillet for about 1 to 2 minutes per side, until puffed and golden.
- 5
Use a kitchen scale for the best results.
- 6
Let dough rise in a warm, draft-free place.
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From Bobbie's “Bobbie's Bread Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026