Naan (low sodium / low salt) by
1/2 cup warm water
2 tsp instant yeast
1 tbsp sugar
3 tbsp olive oil
1/3 cup plain yogurt
1 ½ tsp Hain Pure Foods Featherweight Baking Powder no sodium
2 1/2-3 cups Plain flour
2 tbsp Melted butter no salt added for topping
2 tsp Garlic pre minsed for topping
½ tsp Hain Pure Foods Featherweight Baking Powder no sodium
1/2-3 cups Plain flour
Melted butter no salt added for topping
Garlic pre minsed for topping
In a small bowl, combine the yeast, sugar and water. Stir to dissolve sugar and set aside for a few minutes until it’s foamy on top. Then stir in oil, yogurt, and the beaten egg until evenly combined.
In a medium bowl add 1 cup of flour and baking powder, whisk to combine. Add the bowl of wet ingredients to the flour mix and mix. Continue adding flour a half cup at a time until you can no longer stir it with spatula.
Turn the ball of dough out onto a well floured surface and knead the ball of dough for about 3 minutes, add flour when necessary to keep the dough from sticking (I ended up using about 3 cups of flour total). The dough should be smooth and soft but not sticky.
Place dough back in the bowel and loosely cover the dough with a slightly damp clean kitchen towel or top with plastic wrap. Let it rise for about 45 minutes or until about doubled in size.
After it rises, push down and flatten the dough and cut it in to 8 equal pieces like you would a pizza. Roll each piece into a small ball until smooth and round and set aside to rest.
Heat a large skillet over medium-high heat and spray with non-stick spray. (olive oil spray works nicely) While the pan is heating roll out each ball and stack on plate. Each should be about ¼ inch thick and approximately 6 inches in diameter.
Place one rolled out dough onto the hot skillet and cook until the underside is golden brown and large bubbles have formed on the top surface. Flip the naan and cook the other side until golden brown as well. Serve brushed with melted butter and garlic and za’atar or in addition to another meal.
Cook time is greatly reduced if two (2) naans can be cooked simultaneously.
Don’t let the time stop you most of the allowed time is for the dough to rise.