Description
Craving your favorite takeout flatbread? Look no further because this super-soft easy naan recipe is perfect for scooping up homemade hummus or sopping up that spicy curry. This bread is delicious and versatile — we use it for everything from “toast” for breakfast, sandwich wraps, and even naan pizza.
Ingredients
Scale
- 1/3 cup plain greek yogurt (80g)
- 3 tablespoons extra virgin olive oil (45g)
- 1 large egg (50g)
- 1/2 cup water (115g)
- 2 teaspoons active yeast (6g)
- 2 1/2 to 3 cups all-purpose flour (340g-425g)*
- 1 teaspoon sugar (6g)
- 1/2 teaspoon sea salt, or more to taste
Instructions
- Mix the wet ingredients. In a medium bowl combine the yogurt, olive oil, egg, and water and whisk until smooth.
- Mix the dry ingredients. In a separate medium bowl, add the yeast, sugar, salt, and just 2 cups (280g) of the flour and whisk to combine (*reserve the remaining 1 1/2 cups flour to add in increments if needed later on).
- Make the dough. Add the yogurt mixture to the flour mixture in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until flour is mostly combined. If the dough is sticky, add a little more flour in increments about 1/2 cup (70g) at a time until the dough is no longer sticking to your fingers. Knead the dough on medium speed for 8-10 minutes. *if you don’t have a stand mixer, see notes below for the no-mixer method.
- Proof the dough (let it rise). Make a round ball out of the dough and place it in a very lightly oiled bowl and cover with recyclable plastic wrap. Place it in a draft-free area until doubled in size (about 1-1 1/2 hours).
- Portion the dough. Remove the dough and gather it into a ball and flatten slightly. Cut the dough in half, then quarters and then eighths, or just pinch off pieces the size you prefer. Roll each piece of dough out to 1/4″ thick working with one at a time.
- Cook the naan. Heat a well-seasoned cast-iron (or other heavy-bottomed) skillet to medium-high and add one piece of rolled dough at a time and cook until bubbles appear and the bottom is slightly browned, flip the naan over, slightly press on the dough with a spatula for a couple of seconds and continue cooking until nicely browned. Remove cooked naan to an aluminum foil-lined plate, brush with a little olive oil (or ghee), and seal the aluminum foil closed to keep the naan warm and hydrated while you cook the remaining pieces. Enjoy warm or at room temperature!
Notes
- Omit the sugar altogether if you’re trying to reduce your sugar intake, or substitute honey or another sweetener.
- MealPrep: Double or triple the recipe and freeze the cooled naan stacked in your preferred portions inside a freezer bag or other airtight bag and defrost on the counter or in the fridge overnight.
- Refrigerate leftover naan in the refrigerator in an air-tight container.
NO-MIXER METHOD:
- Follow steps 1-2 as outlined above.
- Combine the wets and dries. In a medium bowl, add the yogurt mixture to the flour mixture, and using a fork, mix until the flour is incorporated. If the dough is sticky, add more flour in increments about 1/2 cup (70g) at a time until the dough is no longer sticking to your fingers. (*see photos below)
- Knead the dough. Remove the dough to a lightly floured surface and knead it for 8-10 minutes until the texture is fairly smooth and no longer shaggy.
- Proceed with the remaining steps.
- Prep Time: 15 minutes
- Rest Time: 60 minutes
- Cook Time: 15 minutes
- Category: Breads
- Method: Skillet
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1-2 naan
