Naan Recipe

4.50 from 16 votes

Flatbread is very easy to make, and 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.

Prep Time10

Cook Time12

Chilling Time1

Total Time1 22

Course: Breads & Muffins, Yeast Breads

Cuisine: Indian

Servings: flatbreads

Author: Rachel Gurk

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

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