These oven-baked naan chips are similar in texture to pita chips and are the perfect way to scoop up cucumber-yogurt sauce, mango chutney, or hummus. The naan here is made from scratch, but if in a pinch you can use store bought. You will only use half of the naan, so save the rest to serve with your favorite Indian dish.
Ingredients
- 1 teaspoon active dry yeast
- 2 tablespoons sugar
- 1/4 cup water, room temperature
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup full-fat plain yogurt
- 3/4 cup whole milk, room temperature
- cooking oil, for the bowl
- 1 stick unsalted butter, melted
- kosher salt
- 6 pieces naan
- 2 tablespoons extra-virgin olive oil
- kosher salt
Instruction
- In a glass measuring cup, combine the yeast, sugar, and water and let sit for 10 minutes. In the meantime, mix the flour, baking soda, and baking powder in a large bowl.
- Add the yogurt and milk to the yeast mixture and whisk, then stir this mixture into the dry ingredients. Knead with your hands until the dough forms a smooth, soft ball, about 2 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Leave at room temperature until doubled in size, about 2 hours.
- Remove the dough from the bowl and turn onto a well-floured surface. Knead it briefly and divide the dough into 12 equal portions. Roll each into 1/4-inch thick ovals, approximately 6 inches wide.
- Heat a cast-iron skillet over moderately high heat. Brush each naan portion with melted butter and place in the skillet. Cook for about 1 minute, until the dough puffs up. Flip, cover the pan, and cook for one more minute. Remove naan and brush both sides with butter again and sprinkle with salt.
- Preheat the oven to 400ºF. Cut each piece of naan into triangles and brush them with the olive oil and sprinkle with salt.
- Arrange in one layer on a baking sheet and bake for 10 minutes, or until golden brown.
