Kripalu Recipe: Naan

Fresh naan is the perfect accompaniment to your meal.

1 teaspoon instant yeast
1 teaspoon honey or coconut sugar
2 cups all-purpose flour or 1:1 GF flour mix
½ cup yogurt or non-dairy alternative
1 teaspoon salt
¾ teaspoons baking powder
2 tablespoons olive oil or coconut oil for cooking
Melted butter or a vegan substitute for brushing finished naan.

In a small bowl, add the sugar or honey, warm water, and yeast together. Stir to combine well and let rest until it becomes foamy - about 10 minutes. Place flour in a medium bowl and make a well in the middle. Add the yeast mixture, yogurt, salt, and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place until the dough doubles in size, about 1 hour.

Divide the dough into 8 equal portions. Lightly flour your work surface and roll the dough to an 8” circle using a rolling pin.

Place a cloth or paper towel on a plate to place the cooked naan. Heat up a skillet (cast-iron if you have one) over high heat and lightly grease the surface with some oil. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all the dough is done.

Brush the naan with the melted butter or oil, serve warm.

Jeremy Rock Smith, Kripalu faculty and a graduate of the Culinary Institute of America, began his career in classical French cuisine.

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