This is a very fun and easy recipe for making homemade naan. However, there are a few simple tips to ensure your naan is as good as those delcious fluffy ones you get at your favourite Indian restaurant. I highly recommend you read though the post to become familiar with the tips and techniques so you can approach your naan making adventure with confidence. Enjoy!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 6large naan
Ingredients
3 1/2cups450g all purpose flourplus extra, as needed
1teaspoon4g sugar
1 teaspoon4g instant yeastor active dry yeast
1 1/2tsp 6g kosher salt
3/4cups(165g) warm water
1cup(240g) plain full-fat Greek yogurtbrought to room temperature (*see yogurt tips in notes)
Otional to Finish
2 - 3tbspmelted butter
chopped fresh cilantro
flaky salt (such as Maldon)
Instructions
In a liquid measuring cup, or small bowl, combine the yeast and sugar with the warm water. Set aside until the yeast looks foamy, about 3 to 5 minutes. If the yeast shows no activity after 5 - 7 minutes, you will have to start over with fresh yeast. Once yeast is foamy, add the room temperature yougurt and stir to combine until smooth.
In a large mixing bowl whisk together the flour and salt. Pour the wet yeast mixture into the dry and combine with a spatula or wooden spoon until the dough comes together.
The mixture will be stiff and shaggy so at this point, use your hands to knead the dough in the bowl until you form a rough ball, for about 1 minute or until the dough becomes too sticky to handle. Lift the dough ball a little to the side and add a splash of olive oil to the bottom of the bowl.
Cover the bowl with a lint-free towel and place it in a warm spot. Allow the dough to rise until it looks slightly puffed and swollen, for about 1 hour, or slightly more. See notes below to make the dough ahead of time.
Turn the dough out onto a clean and floured work surface. Divide the dough into 6 or 8 portions and shape into balls dusting with flour as needed to prevent sticking. Cover the dough balls again with a lint-free towel and let rest for 10 to 15 minutes.
Heat a large cast iron skillet over high heat until it is very hot. Ideally, your pan should have a lid which will help create a steamy environment for the naan. If you don't have a lid, proceed without it.
On a lightly covered surface, roll one ball into a teardrop shape that is about 1/4" thick or slightly thicker. Keep the rest of the balls covered.
Lift the rolled out dough with your hands, gently shake off any excess flour, then carefully place it on the hot skillet. Cover immediately and cook undisturbed for about 1 minute or until the top of the dough begins to bubble and the underside has blistered spots. Use tongs or a heat-proof spatula to flip it over to cook the other side. Cover again and cook for about 30 to 40 seconds, checking to make sure it isn't burning. Remove to a platter and brush top side with melted butter, if using.
Repeat with the rest of the dough, adjusting the heat if necessary. Keep the finished naan warm, in a low oven, until ready to serve.
Serve the naan warm, sprinkled with chopped cilantro and flaky salt, if desired.
Notes
Recipe created with guidance from Vah Reh Vah, The Fresh Loaf, Alexandra Cooks, and Bhavan's Kitchen & LivingTo Make Dough Ahead:Once the dough has finished the 1 to hour rest time, cover the bowl and refrigerate for up to 2 days. Remove the chilled dough from the fridge about 1 hour before you are ready to bake it. Yogurt Tips:
Use full-fat yogurt. Naan gets its wonderful chewy, soft texture from the addition of full-fat yogurt. Without it, your finished naan might not be as tender or rich in flavour.
Bring yogurt to room temperature. Warm liquid is what will help activate the yeast. If your yogurt is fridge cold, it could potentially hinder the dough from rising. If you forgot to take it out of the fridge ahead of time, pour the measured yogurt into a small bowl, then place it in a large bowl with a few inches of warm-hot water until it is no longer cold.
A very sticky dough:Just a reminder that this is a very high hydration dough which will be very, very sticky. Don't let that deter you. When portioning out the dough balls, use as much flour as necessary to shape them and to roll them out. It all works out. To Store And Freeze
To Store: Store leftover naan wrapped in parchment paper, or paper towels, in a tight lid container, or ziplock bag, on the counter for up to 2 days. Alternatively, place in refrigerator for up to 4 days.
To reheat: When ready to use, rub each naan with a splash of water and wrap in foil or parchment paper. Place in a preheated 350 degree F oven until soft and warm, about 15 minutes. Alternatively, heat the water-splashed naan on a dry hot skillet, covered, for 30 to 45 seconds a side.
To freeze: Allow cooked naan to cool completely. Place in a freezer safe container, or large ziplock bag, for up to 2 months. When ready to use, allow to thaw on counter (it won't take long) or microwave for a few seconds, if needed. Once thawed, follow the "reheat" instructions above.