Plain Naan Recipe

Sides & Breads

1. 1

   Proof the yeast

   In a small bowl, combine warm water (about 110°F / 43°C), sugar, and instant yeast. Let stand 5–10 minutes until the mixture is foamy.

2. 2

   Whisk dry ingredients

   In a large mixing bowl, whisk together all-purpose flour and salt until evenly distributed.

3. 3

   Mix wet ingredients

   In a separate bowl, whisk plain yogurt and vegetable oil until smooth.

4. 4

   Combine to form dough

   Add the foamy yeast mixture and the yogurt–oil mixture to the dry ingredients. Stir with a spoon or dough whisk until a soft, shaggy dough forms. If too dry, add a splash more warm water a tablespoon at a time.

5. 5

   Knead and first rise

   Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 60 minutes, or until doubled in size.

6. 6

   Divide and shape

   Punch down the dough. Divide into 6–8 equal portions. Roll each portion into an oval or teardrop shape about 1/4 inch thick.

7. 7

   Cook the naan

   Preheat a heavy skillet or tawa over high heat. Cook each naan 1–2 minutes per side, until the dough is puffed and golden brown spots appear. Adjust heat as needed to prevent burning.

8. 8

   Finish and serve

   Brush hot naan with melted butter or ghee. Serve warm with curry, dal, or your favorite toppings.