Homemade Naan Dippers/ Mini Naan Bread

Course: Bread

Cuisine: Indian

Prep Time: 15

Cook Time: 15

Proof the dough:: 1 10

Total Time: 1 40

Servings: mini size

Calories: 43kcal

Author: Marvellina

Make these small, bite-sized/mini versions of traditional naan. They are perfect for dipping into sauces and spreads or as a base for appetizers.

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US Customary - Metric

Ingredients

For the dough:

180 g all-purpose flour plus more for dusting
120 g bread flour
¾ tsp salt
1 tsp sugar
1 tsp instant yeast see notes
¾ tsp baking powder
70 g plain whole-milk Greek yogurt
130 g water
10 g oil

For cooking:

Melted Ghee You can also use butter or any cooking oil

Instructions

Prepare the dough:

In a mixing bowl, combine the flour, salt, and baking powder. Make a well in the center and add yeast, water, and yogurt. Give the mixture a stir so that the dry ingredients won't "fly" when you start a machine

If preparing the dough with a stand mixer:

Attach the dough hook and let it knead on low speed for about 5 minutes or until the dough comes into a mass and clears the side of the bowl.
The dough should feel a bit sticky to the touch, but I know when this is the case, the bread will come out soft

If preparing the dough by hand:

Stir all the ingredients together with a spatula. Make sure all the flour is hydrated. Cover and let it rest for about 30 minutes and then go back and give it a knead until the dough is smooth and just slightly sticky to the touch.

Resting:

Lightly oil the bowl and then cover and let it rises in a warm place until doubled in size (45minutes to 1 hour)

Shaping:

Lightly dust your working surface and your hands with flour. Deflate the dough by folding the edge towards center. Divide into 30 pieces of smaller doughs using a bench scraper. You can make them smaller by dividing into 35-40 pieces too.
Round them up into dough balls. Keep them covered and let them rest for 5 minutes so it's easier to stretch it out.

Preheat your skillet while waiting:

Preheat your non-stick pan or cast-iron skillet (if you have one).

Cooking on the stove:

Work with one dough at a time. Pick up one dough and use your thumbs, pointer, and middle fingers of both hands to hold the dough and stretch the dough out into an oval shape, about 2-3 inches in size (don't have to be exact), slightly thicker on the edge. Don't stretch it too thin. You want the naan dippers to be about 1/2-inch thick after being cooked
When it's hot, brush the skillet with some melted ghee. Place 3-4 mini naans on the skillet and let them cook until they start to puff up and you see light brown spots at the bottom, about 15-20 seconds
Then flip over and let it cook for another 10-15 seconds.
Remove from the heat and brush with more melted ghee or oil if you wish. Continue with the rest of the dough and stack them up as you cook them.
Serve warm with some fresh cilantro leaves or other dishes

Notes

If you are using active dry yeast, use lukewarm water and put the yeast in and let it sits until foamy (about 10 minutes) before mixing with the rest of the ingredients in step 1

Nutrition