Easy Homemade Naan (Indian Flatbread)


Ingredients:

(yield - 8 servings)

  • 2 tsp dry active yeast
  • 1 tsp sugar
  • 1/2 cup warm water
  • 2 1/2 - 3 cups all purpose flour, divided
  • 1/2 tsp salt
  • 1/4 cup extra virgin olive oil
  • 1/3 cup Greek yogurt
  • 1 large egg

Written Method:

1 - In a small bowl, combine sugar, yeast and warm water.  Stir to dissolve everything and just let it sit for a few minutes or until it gets frothy on top.  Once it gets frothy, whisk in the oil, yogurt and egg until everything is combined.


2 - In a separate medium bowl, combine 1 cup of flour with the salt.  Pour the wet ingredients into the flour/salt mixture and stir until well combined.  Continue adding the flour, a half cup at a time until you can no longer stir it with a spoon.  (About another 1.5 cups or so.)


3 - Now you can turn the dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes.  You can add small amounts of flour as necessary to keep the dough from sticking.  You'll end up using a total of about 2.5 to 3 cups of flour total.  The dough should be smooth and very soft, but not too sticky.  Avoid using too much flour as you knead, or your dough will be too dry and stiff.


*If any of you are apprehensive about your kneading abilities, this should put your mind at ease.  If an 8 y/o can do it... YOU can do it.  It does NOT have to be perfect. 


Loosely cover the dough in an oiled bowl and allow it to rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces.  

Shape each piece of dough into a small bowl.


When you are ready to cook the pieces of naan, heat a large, heavy bottomed skillet over medium heat.  Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter.  

*I've read that for the most bubbles in the bread, you should not roll out the ball of dough until just before it is ready to be placed in the skillet.  And that medium heat produces the most bubbles in the dough without burning the surface.  You need to experiment with your skillet and your stovetop.


Place the rolled out piece of dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface.  You can see here that a couple bubbles are just beginning to form in my dough.  You do not need any oil of any sort in the pan. 

Flip the dough (I used a pair of long handled tongs) and cook the other side until golden brown as well.  

Stack the cooked naan on a plate and cover with a towel to keep warm as you cook the remaining pieces. 

Serve plain or brushed with melted butter and sprinkled with herbs.