Sung Si-kyung's Plain Naan

Name: Sung Si-kyung's Plain Naan
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 200g bread flour; about 70ml water; 2g dry yeast; 3g salt; a little sugar; 1 tablespoon plain yogurt; a little olive oil

A chewy and mild Indian traditional bread made by kneading bread flour with yogurt and cooking it in a dry pan

1 hr 20 min Difficulty Normal Snacks & desserts

Main ingredients

flourinstant yeastplain yogurtolive oil

Ingredients needed 4 servings

Shop ingredients on Coupang(Ad)

flour instant yeast plain yogurt olive oil

Striker Chef's Soufflé Pancakes

Fluffy and soft cafe-style soufflé pancakes made at home using a regular frying pan and steam technique.

20 minNormalSnacks & desserts

EggsSugarMilkCake flourBaking powder

Home CafeKids SnackBrunch

Jung Ho-young's Souffle Omelette

A simple homemade dessert with fluffy texture made from just one egg, soft and sweet, perfect for a quick treat at home.

15 minNormalSnacks & desserts

eggbutterhoney

bakingsuper simplehome cafe

200g bread flour

about 70ml water

2g dry yeast

3g salt

a little sugar

1 tablespoon plain yogurt

a little olive oil

Recipe

Place the bread flour in a bowl, make separate spaces for the salt and yeast so they don't touch, then add a little sugar.
Gradually mix in the water and bring the dough together until no dry flour is visible.
Once the dough comes together, add 1 tablespoon of plain yogurt to add moisture and a distinctive flavor, then knead thoroughly.
Add olive oil to smooth out the texture and knead by hand until the dough surface becomes smooth.
Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and let it ferment in a warm, humid place for about 1 hour.
Divide the risen dough into 8 equal pieces and shape them into rounds.
Using a rolling pin, roll out each piece as thinly and elongated as possible, like a tandoor shape.
Heat a dry frying pan over high heat without any oil, then place the rolled-out dough on it.
When air bubbles puff up on the surface and the bottom turns golden, flip it over and cook the other side until golden.

Mix flour with yeast, salt, sugar, water, and yogurt in order, then add olive oil and knead the dough.
Let the dough ferment in a warm place for 1 hour, then divide into 8 pieces and roll out thinly with a rolling pin.
Place on a dry pan without oil and cook on both sides until golden and puffed up.

Cooking tips

In the early stages of kneading, if the yeast and salt come into direct contact, the fermentation power may decrease, so make separate wells in the flour to add them.
The thinner you roll out the dough with a rolling pin, the more air pockets like bubbles will form when cooking, bringing out the crispy outside and chewy inside texture of naan.
If you lightly brush melted butter and minced garlic on the finished plain naan, it's also great to enjoy as garlic naan.

Recommended for

Those who want freshly baked mild bread to accompany homemade curry.
Those who want to make a light yeast-leavened bread with just a pan, without an oven or special equipment.
Those who want to have a fun cooking time kneading dough by hand with children.