4 Serves
85 Mins
In a large mixing bowl, combine flour, yeast, sugar, yogurt, and a pinch of salt to form a soft dough, then knead until smooth and let it proof for 60 minutes.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
62 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
72 mg / 4,700 mgSodium
331 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Divide the dough into portions and roll them out into flat circles using a rolling pin on a clean surface.
Heat a cast iron skillet over medium-high heat and lightly brush with olive oil.
Place the rolled dough into the hot skillet and cook until bubbles form and the bottom is charred, then flip to cook the other side.
Remove the cooked naan from the skillet, season with salt and pepper to taste, and serve warm.
28
g123
g60
g
Mexican
Italian