Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | plain flour | 3 cup | 2571 kcal82g protein · 536g carbs · 11g fat · 19g fibre | Buy |
| 2 | yogurt | 1 cup | 120 kcal10g protein · 19g carbs · 0g fat · 0g fibre | Buy |
| 3 | baking soda | 1 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 4 | salt | 2 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 5 | water | 0.75 cup | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients2691 kcal · 92g protein · 555g carbs · 11g fat · 19g fiber
Per serving673 kcal · 23g protein · 139g carbs · 3g fat · 5g fiber
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Directions
Make the dough by kneading together all the ingredients and sufficient water (this will be approximately ¾ cup but some judgement is required).
Wrap the dough in a damp muslin cloth and leave it to rise for 2–3 hours.
Divide the dough into small balls.
Roll out the balls in oblong or round shapes with a rolling pin or by slapping and stretching with your hands.
Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).
The naans should puff up a little, and be ready to remove from the oven in 4–5 minutes.
Brush the naan with butter. Serve hot.
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