Basket Of Naan Recipe

Activate yeast

In a small bowl combine warm water (3 tbs), sugar (1 tsp) and active dry yeast (1 tsp). Stir gently and let sit 5–8 minutes until foamy.

Make dough

In a large bowl whisk together 3 cups all-purpose flour, baking powder (1 tsp) and salt (1 tsp). Make a well, add the foamy yeast mixture, 1 cup plain yogurt and 2 tbs vegetable oil. Mix with a spoon until it comes together, then knead by hand in the bowl or on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough feels too dry, add up to 1 tbs warm water; if too sticky, dust with a little flour.

First rise

Lightly oil a clean bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot for 1–1.5 hours, until doubled.

Prepare garlic butter

While dough rises, combine minced garlic (6 cloves) with 3 tbs melted butter and 2 tbs chopped cilantro in a small bowl. Reserve a tablespoon for finishing.

Divide and shape

Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a ball and cover with a towel to rest 15 minutes.

Roll out

On a lightly floured surface, roll each ball into an oval or teardrop about 7–8 inches long and 1/8 inch thick. Brush surface lightly with water to help adhere garlic butter.

Cook (stovetop skillet method)

Heat a heavy skillet or cast-iron pan over high heat until very hot. Place a rolled naan on the dry skillet; cook 30–45 seconds until bubbles form and underside has brown spots. Flip and cook the other side 30–45 seconds. For extra char, press naan briefly with tongs directly over an open flame or very hot skillet for a few seconds (optional).

Finish

Immediately brush cooked naan with garlic butter on the top side and sprinkle with reserved cilantro and optional nigella or sesame seeds. Keep warm wrapped in a clean towel while you cook remaining naans.

Activate yeast

In a small bowl combine warm water (2 tbs), sugar (1/2 tsp) and active dry yeast (3/4 tsp). Let sit 5–8 minutes until foamy.

Make dough

In a bowl combine 2 cups all-purpose flour, baking powder (3/4 tsp) and salt (3/4 tsp). Add the foamy yeast, 2 tbs yogurt and 1 tbs oil. Mix and knead for 6–7 minutes until smooth. Add a little extra flour or water to adjust consistency if necessary.

Rise and divide

Oil the dough, cover and let rise 45–60 minutes until nearly doubled. Punch down and divide into 6 pieces, shape into balls and rest 10–15 minutes.

Roll and cook

Roll each ball into a 6–7 inch round. Heat a skillet over medium-high heat and cook each naan 30–45 seconds per side until puffed and browned in spots. Brush both sides with 2 tbs melted butter after cooking and keep warm in a towel-lined basket.

Make dough

In a bowl mix 2 cups whole wheat flour and 1 tsp salt. Add 1 tbs oil and optional 2 tbs yogurt. Gradually add warm water (about 3 tbs + up to 1/3 cup as needed) and knead 6–8 minutes until soft but not sticky. The exact water needed will depend on flour; aim for a pliable dough similar to pizza dough.

Rest

Cover the dough and let rest 20–30 minutes to relax the gluten; this makes rolling easier.

Divide and roll

Divide into 6 equal portions, roll into balls and flatten. Roll each ball into a circle or slightly oblong 7–8 inches across, dusting with flour as needed to prevent sticking.

Cook on hot skillet

Heat a heavy skillet over high heat until smoking lightly. Place a roti on the dry skillet and cook 30–40 seconds until small bubbles form and underside has dark spots. Flip and press with a spatula to encourage puffing, cook another 30–40 seconds. If you want charred spots, hold the roti briefly over an open flame with tongs or press onto a very hot direct-heat surface for a few seconds.

Finish

Brush with a little oil or butter if desired and keep warm in the basket wrapped in a towel.