Naan is very easy to make — this naan recipe is made even easier by starting it a day ahead. Split the work up to take the stress out of baking fresh bread.
Way, way, way, waaaay back when I started my blog, I teamed up with a group of bloggers for an Emeril event where we cooked our way through one of his new books and shared the recipes. Out of that event, we formed a group called Virtual Potluck. Some of you who have read my blog since the beginning will remember Virtual Potluck.
For those that don’t remember, we were a group of bloggers (and friends) who would host events on our sites that created a sort of…virtual….potluck. Did ya see that one coming?
Since then we’ve sort of gone our separate ways and done our own things career-wise, but we’ve all remained good virtual friends. One of our members, Donna Currie of Cookistry, has gone on to write this beautiful book called Make Ahead Bread.
Donna was always my go-to resource when I needed help with baking yeast breads like cinnamon swirl bread or cranberry walnut bread. She always had the answers I needed. Needless to say, I am absolutely thrilled that she published this beautiful book. I know it’s going to be one that I constantly go back to when I need to bake some bread.
I don’t know about you, but the hardest part of making yeast bread is coordinating rising times, baking times, etc. Trying to get it on the table at the right time is always such a challenge. Maybe it’s just because I have two attention-demanding tiny humans at my feet 24/7.
This Naan Recipe is so easy!
But needless to say, the recipes in Make Ahead Bread are perfect for me because they are split up over a couple of days. For example, all I had to do for this naan was knead the dough and throw it in the fridge. The next day I was able to just pull it out of the fridge, roll out and bake.
I can’t wait to try some of the other recipes in this book – I’m convinced they’ll all turn out just as great as this beautiful naan recipe. Some that caught my eye in particular were herb and cheese buns, blueberry and cream cheese buns with lemon zest, and savory monkey bread.
How do you make naan bread crispy?
Preheating the baking sheet in the oven will ensure the bread gets nice and crispy and golden brown!
Want to make this naan recipe your own?
Try adding 1/2 teaspoon to 1 teaspoon garlic powder for garlic naan!
Naan Recipe
Ingredients
- ½ cup plain Greek yogurt
- ¾ cup water, at room temperature
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 3 cups bread flour, plus more as needed
- 1 ½ teaspoons kosher salt
- 1 tablespoon olive oil
- 1 tablespoon salted butter, melted
Instructions
To prep dough:
- Combine yogurt, water, yeast, sugar, flour, and salt in the bowl of a stand mixer. Knead at low speed (#2) with the dough hook until smooth, about 3 to 5 minutes. The outside of the dough will be slightly sticky to the touch. You can also mix the ingredients in a large bowl and then knead by hand, about 10 minutes.½ cup plain Greek yogurt, ¾ cup water, at room temperature, 2 ¼ teaspoons active dry yeast, 1 tablespoon granulated sugar, 3 cups bread flour, plus more as needed, 1 ½ teaspoons kosher salt
- Drizzle the olive oil into a gallon-size resealable plastic bag and put the dough into the bag. Seal bag and refrigerate overnight, or up to 2 days.1 tablespoon olive oil
To bake:
- Heat the oven to 400°F and place a baking sheet in the oven.
- Place the dough on a lightly floured work surface. Divide it into 4 equal pieces (see note) and shape each piece into a ball.
- Flatten the pieces and shape them into a traditional teardrop shape or into an oval, about 4 inches wide and 8 inches long. You can stretch and press them by hand or use a rolling pin. It's okay if the naan is irregularly shaped.
- Remove the baking sheet from the oven and carefully place the dough on the sheet. Return the pan to the oven and bake the naan until they’re browned on the bottom, puffy, and have a few brown spots on top, about 12 minutes.
- Transfer the naan to a rack and brush with melted butter. Serve warm or at room temperature.1 tablespoon salted butter, melted
Notes
- Yield/Size: Naan is pretty forgiving. You can make it any size or thickness you like. The dough can be divided into 8 portions to make smaller naan.
- Stovetop: Naan can be “baked” in a cast iron skillet on the stove, if you prefer. Don’t use a nonstick skillet. Roll the dough into a shape and size that will fit flat in your skillet. Preheat the skillet over medium high heat. If your skillet is pretty well-seasoned, you shouldn’t need to add any oil. If it isn’t, wipe it with an oil-saturated paper towel. Once the skillet is heated, place a naan in the pan. Cook for 40 to 60 seconds, until the bread puffs up with bubbles on the top side, and the bottom is browned. Flip over, and continue to cook until the second side is browned.
- Grill: Preheat the grill to high. Once the grill is hot, carefully place two or three naan on the grill (or as many as you can handle at once). Cook the naan, without moving, until they are bubbling up, browned and charred in some spots. Using tongs, flip the bread over and cook the other side. Remove the grill and brush the naan with melted butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!Disclosure: I received a review copy of the book as well as some free products but I was not compensated monetarily. All opinions are my own, as always.
First time evermaking naan. Cooked one wedge (couldn’t wait!), and it was amazing! Next day,.same story. Will make again and again.
So glad you enjoyed it! Thanks for taking the time to leave a comment, it means a lot to me!
Instead of baking in the oven, could this naan possibly be “baked” in a skillet on the stovetop?
I think that would work!
I forgot to mention in my review that I cooked it in a hot cast iron skillet and it turned out perfect.
Thanks for sharing!