Homemade Naan
Total Time
1 hour 30 mins
Prep Time
15 minutes
Cook Time
75 minutes
Rating
4.9 out of 5 stars
(169)
Ingredients
8 servings
- 1 cup warm water (about 110°F)
- 2 tablespoons honey
- 1 (0.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
- 3 1/2 cups all-purpose flour
- 1/4 cup plain yogurt
- 2 teaspoons fine sea salt
- 1/2 teaspoon baking powder
- 1 large egg
- 1/4 cup salted butter (optional)
- 3 cloves garlic, peeled and minced (optional)
- Finely chopped fresh cilantro or parsley (optional)
- Flaky sea salt (optional)
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Preparation
Step 1
Activate the yeast: Briefly stir together the warm water and honey in the bowl of a stand mixer. Sprinkle the yeast on top of the water and give it a quick stir, then let the mixture rest for 5-10 minutes until the yeast is foamy.
Step 2
Mix the dough: Add the flour, yogurt, salt, baking powder, and egg. Using the dough attachment, mix the dough on medium-low speed for 2-3 minutes until smooth. The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl. If it’s too sticky, add a bit more flour.
Step 3
Let the dough rise: Remove dough from the mixing bowl and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) lightly with cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place the bowl in a warm location and let it rise for 1 hour until the dough has nearly doubled in size.
Step 4
(Optional) Make the garlic butter: During the last 10 minutes of the dough’s rise time, heat the butter in a small sauté pan over medium heat until melted. Add the garlic and cook for 1-2 minutes until fragrant. Remove the pan from heat and stir in some chopped herbs, if desired.
Step 5
Roll out the dough: Transfer the dough to a floured work surface and shape it into an even circle. Cut the dough into 8 equally-sized wedges and roll each wedge into a ball with your hands. Use a rolling pin to roll out the dough ball until it forms an oval about 1/4-inch thick.
Step 6
Cook the dough: Heat a large cast-iron skillet or non-stick sauté pan over medium-high heat until it is nice and hot. Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, then transfer to a plate. Brush with garlic butter and sprinkle with flaky sea salt, if desired. Cover with a towel to keep warm. Repeat with remaining dough.
Step 7
Serve: Serve warm and enjoy!
Step 8
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Chef's notes
To make the dough by hand:
Instead of using a stand mixer, complete step 1 in a large mixing bowl. Add the flour, yogurt, salt, baking powder, egg, and stir the mixture until combined. Then turn the dough out onto a floured surface and knead by hand for 3 to 4 minutes, until smooth. The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl. If it’s too sticky, add a bit more flour as you knead.
Source:
Recipe adapted from All Recipes. Updated photos and recipe (made garlic butter optional) in November 2020.
