Jamie Oliver Naan Bread
Store-bought naan doesn’t come close to the real thing, and making it from scratch is easier than you think!Jamie Oliver’s take keeps it simple but gets the texture just right—soft enough to tear easily but still sturdy enough to hold toppings.The secret is using the right amount of yogurt, which keeps the dough from turning tough after cooking.Rolling it out thin before cooking helps it puff up in all the right spots.I like to cook mine on a screaming-hot pan, flipping it just once for the best charred edges.This recipe turns out naan that’s light, chewy, and ready to pair with just about anything!
Servings: 5
Ingredients
- 2 cups Plain Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 cup Greek Yogurt
- 1 tbsp Olive Oil
- 1/4 cup Milk
Instructions
- Mix the flour, baking powder, and salt in a bowl.
- Make a well in the center.
- Add yogurt, milk, and olive oil.
- Stir until the ingredients combine and form a dough.
- If needed, add a splash of water for the right consistency.
- Transfer the dough to a floured surface.
- Knead for about 5-7 minutes until it becomes smooth and elastic.
- Divide the dough into 5 equal portions.
- Roll each portion into a ball.
- Flatten each ball into a rough circle using a rolling pin.
- Aim for about 1/4 inch thickness.
- Heat a pan over medium-high heat.
- Cook each naan for about 2 minutes on each side or until puffy and golden brown.