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.

Combine Dry Ingredients

In a large bowl, mix the all-purpose flour and salt.

Mix Wet Ingredients

Once the yeast is activated, add it to the flour mixture along with yogurt and oil. 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.

Let the Dough Rise

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Shape the Naan

Once risen, punch down the dough and divide it into 4 equal portions. Roll each portion into a ball and then flatten it into a teardrop shape.

Cook the Naan

Preheat a tandoor or a cast-iron skillet over high heat. Cook each naan for 1-2 minutes on each side until bubbly and slightly charred.

Optional Garlic and Cilantro

If desired, brush the cooked naan with melted ghee or olive oil and sprinkle with minced garlic and chopped cilantro.