Mmm. Indian flatbread. This is largely from The New Vegetarian Epicure.

Makes about 1 dozen pita-sized naan.

The general idea is to cook them on the griddle , then finish them under the broiler. 


  • plain nonfat yogurt
  • canola oil
  • cilantro
  • lots of fresh garlic


Combine briefly in a mixer with the paddle attachment (or whisk together by hand):

  • 4 cups all-purpose flour
  • 1 t baking powder
  • 1 t salt


  • 2 cups plain, non-fat yogurt

Mix until it just comes together. Let sit for about 10 minutes.

Preheat a griddle or cast iron or non-stick pan. I usually get two pans going. 

Peel and chop (not too fine here) about 8-10 cloves of garlic.  Add to a small basting bowl with 1/4 cup canola oil, 1/2 t kosher salt and 2-3 T fresh cilantro. 

Break off a ball of dough, about the size of a large apricot. Dust counter with flour and roll out with a rolling pin. The dough is pretty sticky - just use ore flour as needed.  Roll until it's about 2 mm thick. Let it rest for a minute and roll out another. Transfer them to the griddle (just let them rest a few minutes between rolling out and cooking). Look for the naan to puff up a bit or blister. Flip them over and cook until both sides are the same color. Transfer to a baking sheet.

When you have 4-6 naan on the baking sheet, baste the naan with the cilantro-garlic oil and broil for 1-2 minutes, until the garlic is fragrant and the naan puff up a bit. Be careful here - it's easy to overcook them. Stay close to the oven while they're in there.