Buttery Naan

Name: Buttery Naan
Total time: 5400 s
Yield: Yields 8 servings
Cuisine: British
Ingredients: 285 g flour; 1 tsp baking powder; 1 tsp sugar; Salt to taste; 4 Tbsp Greek yogurt; 2 Tbsp butter (halved); 85 ml water

Bianca Mwale @bianca_eatsy

Zomba, Malawi

After nearly a year in my drafts, I'm finally sharing this because, honestly, I need a boost. Lately, I've felt a constant sense of not fitting in, sidelined, and overwhelmed by emotions. Moving away from a place I was just getting to adore a lot is tough, especially given the circumstances – the lack of open communication is just unbearable! Feeling small and insignificant is never fun. Today, being miles away from home hits differently, realizing I wouldn't feel this way among my people. Nevertheless, I'm a citizen of the world, ready for any adventure, planned or not 😉.

Bianca Mwale @bianca_eatsy

Saved

Ingredients

1 hr 30 mins

Yields 8 servings

285 gflour
1 tspbaking powder
1 tspsugar
Salt to taste
4 TbspGreek yogurt
2 Tbspbutter (halved)
85 mlwater

Saved

Steps

1 hr 30 mins

1

Whisk flour, sugar, baking powder and salt in a large bowl
2

Add yogurt and half the butter. Mix in with your fingers until crumbly and fully absorbed
3

Gradually add water, starting with half first and mix until a dough is formed
4

Thoroughly knead the dough for 5 minutes until elastic and smooth. Transfer to an oiled bowl, cover with a tea towel and let it rest for an hour
5

Once rested, divide dough into even-sized balls and keep covered in the bowl as you work on each
6

Roll individual balls on a lightly floured surface into an oval shape, working both sides equally
7

Dry fry on a tawa over medium high heat until it puffs up and the first side browns in spots. Flip and fry the other side
8

Transfer cooked naan to a plate and immediately spoon a little amount of the reserved butter over it. Cover with a tea towel until all dough is fried and ready to eat
9

Serve with curry of choice
10

Enjoy 😉