Naan Recipe
Flatbread brushed with ghee (clarified butter) & cooked on our griddle. vegetarian
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Ingredients
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Dough
For cooking & finishing
Method
Dough
- 1
Activate yeast
In a small bowl combine warm water (about 105–115°F / 40–46°C), the sugar and the active dry yeast. Stir gently and let sit 8–10 minutes until foamy. If it doesn't foam, the yeast may be inactive; start over with fresh yeast.
- 2
Combine wet ingredients
In a large mixing bowl whisk together the yogurt, warm milk and vegetable oil. Once the yeast is foamy, add it to the yogurt mixture and stir to combine.
- 3
Mix dry ingredients and form dough
In a separate bowl whisk together the 3 cups flour, salt and baking powder. Gradually add the dry ingredients to the wet mixture, mixing with a wooden spoon or your hand until a shaggy dough forms. If the dough feels too dry, add up to 1–2 tablespoons of water; if too sticky, sprinkle up to 1–2 tablespoons extra flour.
- 4
Knead
Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with the dough hook for 5 minutes on medium speed.
- 5
- 6
Divide and rest
Punch down the dough gently to release air. Divide into 8 equal pieces (about golf-ball size). Roll each piece into a smooth ball, cover with a damp towel and let rest 20–30 minutes. Resting makes the dough easier to roll thin without springing back.
Shaping & cooking
- 7
Preheat griddle or heavy skillet
Place a cast-iron skillet or flat griddle over medium-high heat and preheat for 5–8 minutes until very hot. If using a stovetop oven-safe skillet, you can finish naan directly on the hot surface. You want the surface hot enough to blister the bread quickly but not burn it.
- 8
Shape naans
Lightly flour your work surface and a rolling pin. Working one ball at a time, flatten with your fingers then roll into an oval or tear-drop shape about 7–8 inches long and 1/8–1/4 inch thick. If you prefer garlic or cilantro naan, brush the top lightly with melted ghee and sprinkle the minced garlic or chopped cilantro, then gently press them into the dough with the rolling pin so they adhere.
- 9
- 10
Cook second side and finish
Flip the naan and cook the second side 30–60 seconds more until lightly charred in spots and cooked through. For extra blistering, press edges gently with a spatula or, if available, hold the naan with tongs near the open flame of a gas burner for a few seconds to get charred spots (optional).
- 11
Brush with ghee
As soon as the naan comes off the griddle, brush generously with melted ghee so it soaks into the warm bread. Transfer to a plate and cover with a clean towel to keep warm while you cook the remaining naans.
- 12
Repeat
Repeat shaping and cooking with remaining dough balls, dusting lightly with flour as needed to prevent sticking. Total cooking per naan is roughly 2–3 minutes.
- 13
Serve
Serve warm, brushed with extra ghee. Optionally garnish with additional chopped cilantro. Store cooled naan in an airtight container for up to 2 days; reheat briefly on a hot griddle or in a skillet, brushing with ghee before serving.