“Bakermaaaan..is Baking Bread”…Soft Naan Flat Bread

You know that feeling when you’re completely in the dark about something and then you finally discover it and you think it’s wonderful and amazing and you think about it all the time and you want to share it with others, fill them with this newly discovered wisdom?


That’s me with this bread nice . It’s so gooooooood , the soft kind that you rip it apart with your hands while it’s still warm and dip it in sauce. And there’s no long  rising period, that takes forever in which time you can go shopping, do the laundry, take a nap, watch a serial, daydream how you win the lottery or become famous and the dough is still not ready notsureboring. Nope, none of that. It’s AWESOME I tell you shy.


Now go and try this easy bread and listen to a cool song that my boyfriend sings shouts whenever I’m making bread laugh…”Bakermaaaan…is baking bread” note



1 tablespoon (5 grams) sugar
2 teaspoons instant dry yeast
1 cup (235 ml) hot water (but not boiling, just lukewarm water)
1 cup (235 ml) warm milk
1 cup (220 ml) Greek yogurt
5 cups (625 grams) all-purpose flour , sifted, plus more for dusting
Pinch (1 teaspoon) salt
1 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon (15 ml) olive oil
2 tablespoon garlic powder (optional, but highly recommended) or favorite herbs
20 grams butter for cooking

Yields: 10 medium naan breads


  1. In a large bowl add the sugar, instant dry yeast and the warm water and give it a stir. Allow it to sit for 7-10 minutes until it bubbles and becomes foamy. If there are no bubbles or foam forming, the yeast is not good anymore and you have to start with new pack of yeast.
  2. Add the warm milk and Greek yogurt over the yeast mixture.
  3. In a separate bowl, mix the flour, salt, baking powder and baking soda then add 4 cups of the dry ingredients over the wet ones and mix using you hand. Don’t be afraid of getting messy, I found this to be the easiest way to mix dough. Gradually add the 5th cup of flour.
  4. Mix until you can make a sticky dough, at which point transfer the dough to a lightly floured surface and knead for about 5-10 minutes. Dust lightly with flour the surface and hands whenever the dough gets to sticky. If you’ve never kneaded dough before, here is an example plus some other useful tips I use myself.
  5. Clean the flour from the bowl and brush it with ¾ table spoon of the olive oil. Add the ball of the dough and brush it with the rest of the olive oil. Cover it with a kitchen towel or with plastic wrap and let it rise for 1 hour in a warm place, away from draft. Tip: you can warm up the oven for 5 minutes (not hot !, just a little warm) and place your dough in the oven.
  6. After the dough has doubled in size, punch it once or twice to release the air. Place it on a surface lightly dusted with flour and cut it in 10 pieces.


Inspiration: HalfBakedHarvest

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