First, measure out all of the naan ingredients using the measuring cups and spoons.
Next, combine the milk, yeast, and sugar in a small glass mixing bowl.
Whisk the ingredients together until completely combined.
Then, cover the bowl with a disposable shower cap.If you don’t have a shower cap you can use plastic wrap instead, but to me, the cap works best!
Let the yeast sit and activate for 15 minutes. It needs to form bubbles on top.
Next, in a large bowl, add in the flour and salt.
Blend the dry ingredients together with a clean whisk.
Then, add in the yogurt, melted butter, and the activated yeast mixture into the flour bowl.
Mix all the ingredients together with a wooden spoon.
Next, grab a large clean glass bowl. Do not use a metal bowl for this!
Lightly spray the glass bowl with cooking oil spray.
Then, transfer the dough to the oiled glass bowl.
Cover the bowl with the disposable shower cap, or plastic wrap.
Then, cover the bowl again with a wet kitchen towel to hold in the warmth. Use a heat mat to help the dough rise.No heat mat? Just place the bowl in the warmest spot of your house.
Let the dough rise for 1 hour, or until it is doubled in size.
Next, lightly flour a clean surface. Preheat the oven to 400°F.
Transfer the dough to the floured surface.
Then, use the chop cutter to cut the dough into 4 equal portions.
Fold and roll each of the dough portions into rounded balls.
By hand, roll each portion into a 12-inch strip.
Then, use the cutter to cut each of the dough strips into 6 smaller pieces.
Fold each dough portion until it's a rounded ball. Line a baking sheet with parchment paper.
Lightly roll each smaller portion into a 3-inch diameter disk.
Gently stretch the disks to make an oval shape.
Then, line the stretched naan dough disks along the lined baking sheet.
You can poke the naan ovals with a fork, but this step is optional.
Next, brush each naan with olive oil.
Then, take an empty baking sheet and flip it upside down in the oven, and set the tray of naan dippers on top.
Bake the naan dippers for 12-14 min, until golden brown.
Finally, serve and enjoy!
Video
Notes
Storing Naan DippersTo store naan dippers: transfer the cooled naan to a Ziploc bag and store at room temperature for up to 3 days, or in the freezer for up to 2 months. Always label the date to keep up with freshness. Thaw the naan at room temperature and reheat in the oven at 350°F for 10 to 12 minutes.