Homemade Naan
Total Time
50 Minutes, plus 1 to 1.5 hours rising time
Prep Time
30 Minutes
Cook Time
20 Minutes
Rating
4.78 out of 5 stars
(407)
Ingredients
6 naans
- 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling
- 1 tablespoon sugar
- 1 teaspoon instant dry yeast/rapid-rise yeast
- 1 teaspoon salt
- Heaping ½ teaspoon anise seeds (optional)
- 3 tablespoons plain yogurt
- 2 tablespoons extra virgin olive oil
- ¾ cup warm water (about 100°F)
- 2 tablespoons melted salted butter, for brushing on finished naans
- 1 tablespoon chopped fresh Italian parsley (optional), for serving
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Preparation
Step 1
In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside.
Step 2
In a medium bowl, whisk together, the yogurt, olive oil, and ¾ cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.
Step 3
Lightly oil or spray a clean bowl with nonstick cooking spray. Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 to 1½ hours, or until about doubled in size.
Step 4
Fill a small bowl with about ½ cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick.
Step 5
Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about ⅛-inch thick. Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go.
Step 6
To keep the cooked naan warm, place them in a 200°F oven. Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil.
Step 7
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Chef's notes
I use King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tablespoons of flour.
Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe.
The naan can be frozen for up to 3 months. Once it’s completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.
