This is my second fast naan bread recipe. This version is quite distinct from the old one and might not be the best fit for fat, heavy dishes. But for salads or together with humus this one is just so much better.

Other than the first one this one cannot be used as wrap bread. It might also not be the best fit for heavy or fat dishes. In those cases you might want to check out my old recipe.

Ingredients

• 250g yogurt
• 250g wheat flour
• 4g salt
• 4g white vinegar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 40g butter

Instructions

Mix all ingredients, except the butter, together. Split the dough into four parts. On a floured surface, press the dough down with your palm. Flip the dough and repeat. Start pressing the dough outwards but try not to rip it open, so it does not stick to your hands or the table. Again flip the dough in between. Try to reduce the flour below the bread as you go. Once done you want as little excess flour on the dough as possible.

Preheat a pan to medium heat. Add ca 10g butter to the pan. Let the butter melt and add the dough. Immediately afterward flip the dough upside down. Wait until the underside is golden brown. Turn the naan and fry it on the other side until it gets golden spots.

For the next naan: If the rest butter is noticeably brown, put the pan from the heat. You might also reduce the heat a bit for the next ones. Remove the excess butter with a paper towel. Add the next 10g butter, while the pan is still off heat. Place the dough and flip it. Afterward move the pan to the heat.

At no point the pan should be smoking hot. Butter cannot stand that much heat. If it does, let the pan cool down, clean it with a paper towel and start over.

You can serve this naan as side dish or as main dish with humus and other dips. For this version I made a very simple yogurt dip (125g yogurt, 1tsp ginger-springonion paste, dash of salt) and humus.

Tips

Other than the first version, this dough cannot be used to make wraps.