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Homemade Kurdish Naan

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emaninthekitchen173.8853 minutes ago2 min read

Experience the delightful taste of traditional Kurdish naan, freshly baked in your own kitchen. This soft and fluffy flatbread is perfect for pairing with your favorite dips, curries, or simply enjoying on its own. Follow this recipe to add a warm, homemade touch to your meal times.

Ingredients

🍞 8 cups all-purpose flour
🍞 2 tablespoons yeast
🧂 1 1/2 tablespoons salt
💧 3 2/3 cups lukewarm water

Instructions

1- Prepare the Dough:

In a large mixing bowl or using a stand mixer, combine the flour, yeast, and salt.
Gradually add the lukewarm water while mixing, until the dough comes together. You may use a dough hook on your stand mixer if you prefer not to knead by hand.

2- Rest the Dough:

Once the dough is well mixed, cover the bowl with plastic wrap and a heavy towel or blanket. Let it rest in a warm place for at least 1 hour, until it has doubled in size.

3- Form the Dough Balls:

After resting, divide the dough into 7 equal parts for larger naan or more for smaller ones. Shape each part into a ball.

4- Preheat the Oven:

Set your oven to broil on high and position the rack at the highest level.

5- Shape the Naan:

Lightly oil your hands and flatten each dough ball to your desired thickness on a baking tray. Prick the dough lightly with your fingertips.

6- Bake the Naan:

Place the shaped naan on a tray and into the oven. Watch carefully, as it bakes quickly.
Once the top side is baked, flip and bake the other side until both sides are golden brown.

7- Serve and Enjoy:

Once the naan is fully baked, cover it with a clean towel to keep it soft. Repeat the process with remaining dough balls.

Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: Makes about 14 medium-sized naan
Calories: 210 per naan
Proteins: 5g per naan
Fats: 1g per naan
Carbohydrates: 44g per naan
Equipment: Stand mixer (optional), baking tray, plastic wrap, towel