Ingredients

• 1 3/4 cups self-rising flour (must be self-rising)

• 1 cup plain Greek Yogurt

• 1/2 tsp salt

• 4 Tablespoons of Salted Challenge Butter

• 2 cloves of garlic, pressed or minced

• Chopped cilantro, parsley, finely diced green onion for garnish (optional)

 

Directions

1. In a large mixing bowl, combine self-rising flour with Greek yogurt. Start by mixing with a spoon, then use your hands to knead the dough until the flour is mixed into the yogurt, and the dough forms a ball. If desired, the dough can also be made in a stand mixer.

2. While the dough is in the bowl, flatten slightly, and cut into 8 equal portions like you would a pizza. Roll each section into a ball. Dust lightly with flour if needed to prevent sticking.

3. Lightly flour a wooden cutting board or kitchen surface. Place a rolling pin on top of each ball and rock back and forth to create an oval shape, about ¼ inch thick. Repeat the process until you have 8 flatbreads.

4. Heat a large pan or griddle on medium heat. When hot, place naan flatbreads on the heated surface and cook for 2-3 minutes. Using a spatula, flip the bread over and cook for an additional 2-3 minutes. Remove and place on baking sheet. Bread should rise slightly, and have brown spots on the surface when cooked.  

5. Place butter and garlic in a small bowl. Microwave for about 45 seconds on high or until butter is melted. Brush garlic butter on top of each naan flatbread. If desired, sprinkle with suggested toppings. Fantastic served with Instant Pressure Pot Butter Chicken!

Creates 8 naan flat breads

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