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Homemade Naan
Soft, bubbly yogurt flatbreads cooked in a very hot skillet and brushed with butter.
Ingredients
| Volume | Grams |
|---|---|
| 3 cups all-purpose flour | 360 g |
| 2 tsp instant yeast | 6 g |
| 1 tsp granulated sugar | 4.1 g |
| 1 tsp table salt | 6 g |
| 1/2 tsp baking powder | 2 g |
| 3/4 cup warm water | 170 g |
| 1/2 cup plain yogurt, room temperature | 114 g |
| 2 tbsp unsalted butter, melted, plus more for brushing | 28 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Mix the flour, yeast, sugar, salt and baking powder. Add the water, yogurt and melted butter and knead into a soft, slightly sticky dough, about 5 minutes.
- Cover and let rise until doubled, about 1 to 1 1/2 hours.
- Divide into 8 balls and roll each into an oval about 1/4 inch thick.
- Heat a cast-iron skillet over high heat until very hot. Cook one naan at a time for 1–2 minutes, until big bubbles form and the bottom is charred in spots.
- Flip and cook 30–60 seconds more. Brush with melted butter and keep warm under a towel while you cook the rest.
Tips
- Stir minced garlic and chopped cilantro into the butter for garlic naan.
- If the pan smokes heavily, turn the heat down slightly.
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Handy while you cook: oven temperature converter · yeast converter · safe meat temperatures · Pantry Survivor Mode