Quick No-Yeast Naan

Ingredients

• 500 ml full-fat yogurt (whole milk)
• 1-2 cloves garlic, fresh, chopped, optional for garlic naan
• A pinch of kalonji (black onion seeds), optional — toko specialty, not found in regular supermarkets
• A pinch of fenugreek seeds, optional — toko specialty
• 1 tsp baking powder
• 1 tsp salt
• 650 g self-raising flour — start with 600 g and add more as needed
• Extra self-raising flour for rolling out, as needed
• A splash of oil for frying — very little needed

Method

1. Mix the dough: Put the yogurt in a bowl and add 600 g of the self-raising flour together with the salt and baking powder. Optionally add kalonji, fenugreek seeds, or fresh garlic for variation.
2. Knead: Knead the dough until it is somewhat cohesive and smooth. It does not have to be perfectly smooth and does not need to rest. Add extra flour if it feels too wet.
3. Form balls: Shape the dough into balls about the size of an egg (for small naan breads) or larger if desired.
4. Roll out: Roll each ball first in some extra flour (the dough is sticky, which is normal) and then roll it out into a flat round or teardrop-shaped bread.
5. Preheat pan: Heat a non-stick pan with a very small amount of oil.
6. Cook: Fry the breads in the preheated pan, as many as fit at once. Cook each side until they turn a nice golden color — this happens quickly.
7. Serve: Serve the naan breads warm with your Indian meal.