Description
Fluffy, pillowy, tender homemade naan are easy to make at home and so delicious and addictive…perfect for serving with just about any meal!
Ingredients
Scale
- 1/4 cup lukewarm tap water
- 1 tablespoon sugar
- 3/4 teaspoon instant yeast
- 3/4 cup warm milk
- 1 cup plain Greek yogurt
- 4 cups (480 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Melted butter, for brushing
- Flaky sea salt, for topping (such as Maldon)
- Fresh cilantro or other herbs, for topping
*To make jalapeño flatbreads, add 1 to 2 seeded finely minced jalapeños (to your taste) to the dough when mixing.
Instructions
- In a large mixing bowl, combine the water, sugar, yeast, and milk and stir to dissolve. Stir in the Greek yogurt, whisking to combine.
- In a medium mixing bowl, combine the flour, baking soda and salt, stirring to incorporate. Add to the liquid mixture and mix with a wooden spoon until the dough comes together, using your hands when needed. The mixture should be very sticky but should come together to form a dough. Cover the bowl with plastic wrap and place in a warm place to rise until doubled, about 1-1/2 to 2 hours.
- When ready to cook, preheat a cast-iron griddle or skillet over medium-high heat.
- Generously dust a work surface with flour and divide the dough into 8 equal balls. Using a well-floured rolling pin, roll each piece of dough into an oval shape about 6 to 7 inches long and 1/4-inch-thick. Continue to dust your work surface, rolling pin and dough with flour to prevent sticking, if needed. Repeat this process with the remaining dough balls.
- Reduce the heat under the griddle to medium. Brush one side of the dough with melted butter and place the buttered side down in the center of the skillet, ensuring all of the dough is in contact with the skillet. If you miss your landing zone, wait a few seconds until the dough starts to set and shift around using a metal spatula. Griddle for 2 to 2-1/2 minutes, until puffy, golden-brown in places and bubbles are starting to form. Butter the other side of the dough, sprinkle with sea salt and any herbs/spices you want to use and flip. Repeat the cooking process, adjusting the heat as necessary to ensure the griddle stays hot. The second side will probably take slightly less time to cook. Transfer each cooked naan to cooling racks when done. Repeat with the remaining dough.
- These are best eaten fresh and warm but can be allowed to cool completely and transferred to the freezer, with wax paper between layers and frozen for up to 2 months.
Notes
Inspiration: Homemade Naan on halfbakedharvest.com
- Category: Bread-y Things, Breads