Naan Recipe

Activate the Yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the yeast mixture, yogurt, and olive oil (or melted butter). Mix until a dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Shape the Naan

Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball and then flatten into an oval or teardrop shape, about 1/4 inch thick.

Cook the Naan

Preheat a skillet or tandoor over medium-high heat. Cook each naan for about 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden brown. If using garlic or cilantro, sprinkle on top while cooking.

Serve

Remove from heat and brush with melted butter or olive oil. Serve warm with curries or dips.