Homemade Naan

Ingredients

• 0.5 cup Warm water
• 2 tsp Active dry yeast
• 1 tsp Sugar
• 2.5 cup All-purpose flour (Plus extra for rolling; the source notes using about 3 cups total, including the extra flour used during kneading and rolling.)
• 0.5 tsp Salt
• 0.25 cup Vegetable oil
• 0.333 cup Plain Greek yogurt (Approximately one-third cup.)
• 1 Large egg
• Nonstick spray (Use liberally to coat the skillet.)
• Butter (Melted, optional, for brushing the finished naan.)
• Garlic (For optional serving with melted butter; amount not specified.)

Steps

1. 1

   In a small bowl, combine the active dry yeast, sugar, and warm water. Stir quickly to dissolve, then set the mixture aside for a few minutes, until it becomes foamy on top.

2. 2

   Stir the vegetable oil, plain Greek yogurt, and egg into the foamy yeast mixture until evenly combined.

3. 3

   In a medium bowl, combine 1 cup of the all-purpose flour with the salt.

4. 4

   Add the wet mixture to the flour-and-salt mixture and stir until well combined.

5. 5

   Continue adding flour a half cup at a time until the dough can no longer be stirred with a spoon. The source indicates this takes about 1 to 1½ cups of additional flour at this stage.

6. 6

   Turn the dough out onto a well-floured countertop. Knead it for about 3 minutes, adding flour as necessary to keep it from sticking. The finished dough should be smooth and very soft, but not sticky; the source notes using about 3 cups of flour total.

7. 7

   Place the dough on a plate and loosely cover it with a slightly damp, clean kitchen towel. Let it rise for about 45 minutes, or until it has approximately doubled in size.

8. 8

   After the dough has risen, gently flatten it and cut it into 8 equal pieces, like pizza slices.

9. 9

   Shape each piece into a small ball by stretching the dough back underneath itself until the top is smooth and round. Set the dough balls aside.

10. 10

    Heat a large skillet over medium heat and spray it liberally with nonstick spray.

11. 11

    Working with one dough ball at a time, roll it out to about ¼ inch thick, or approximately 6 inches in diameter. It will seem very thin.

12. 12

    Place the rolled dough in the hot skillet. Cook until the underside is golden brown and large bubbles have formed on the top surface.

13. 13

    Flip the naan and cook the other side until it is golden brown as well. Repeat with the remaining dough balls.

14. 14

    Serve the naan plain, or brush it with melted butter and garlic.

Notes

The source mentions that naan can also be used for homemade pizzas, sandwiches, wraps, and breakfast wraps. Sour cream substitutions and added onion or garlic variations appear in reader comments, but they are not part of the authoritative recipe.

Nutrition per serving

• bread
• side dish
• vegetarian
• skillet
• yeast bread
• Indian food
• make-ahead friendly