- 3-1/2 to 4-1/2 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup very warm water (120º to 130ºF)
- 1/3 cup plain yogurt
- 3 tablespoons milk
- 3 tablespoons butter OR margarine, melted
- For shaping, Mazola® Corn Oil
- Whisk together 1 cup flour, undissolved yeast, sugar and salt in a large mixer bowl. Combine water, yogurt, milk and butter in a separate bowl and stir until smooth. Gradually pour liquid mixture into flour mixture and stir until well blended. Add enough remaining flour to form a soft dough. Cover and allow to rise until doubled in size, about 15 to 20 minutes.
- Divide dough into 9 equal pieces and roll into balls using oiled hands. Cover and allow to rise for 15 to 20 minutes.
- Dip fingers in oil and shape each dough ball by first flattening and then gently stretching by pulling edges and lifting until about 1/8 to 1/4-inch thick. Naan flatbread is typically an elongated teardrop or rounded triangular shape.
- Preheat stove top griddle or heavy bottomed skillet over medium-high heat.
- Lightly oil griddle or pan. Cook in batches depending on pan size. Place flattened dough pieces onto heated cooking surface and cook for 1 to 2 minutes per side. The flatbreads are ready to turn when large bubbles appear on the top surface; bottom surface should be lightly browned.
- Transfer to a plate and serve immediately or cool to room temperature and store in an airtight container for up to 1 week.