Homemade Naan

Method

1. 01
   Step 1Mix the dough

   In a large bowl, combine the bread flour, warm water, plain full fat yogurt, instant yeast, sugar, salt, and melted unsalted butter (or neutral oil). Mix until a shaggy dough forms.

   Note

   Neutral oil works as well if you prefer it over butter.

   Bread flourWaterYogurtYeastSugarSaltButter
2. 02
   Step 2Knead the dough10 min

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-6 minutes.

   Note

   The dough should be soft and slightly tacky but not sticky.

3. 03
   Step 3Let the dough rise1h 30m

   Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours until doubled in size.

   Note

   A warm oven (turned off) or a sunny spot works well for proofing.

4. 04
   Step 4Divide and shape10 min

   Punch down the risen dough and divide it into 6 equal pieces. Roll each piece into a ball and let rest for 10 minutes, covered.

5. 05
   Step 5Roll out the naan

   On a lightly floured surface, roll each ball into an oval or teardrop shape, about ¼ inch thick.

   Note

   Keep the other dough balls covered while you work to prevent drying.

6. 06
   Step 6Cook the naan4 min

   Heat a large skillet or cast-iron pan over medium-high heat. Place one naan in the dry pan and cook for 1-2 minutes until bubbles form on the surface and the bottom is golden with charred spots. Flip and cook the other side for another 1-2 minutes.

   Note

   Don't use oil in the pan—naan cooks best on a dry, hot surface.

7. 07
   Step 7Brush and serve

   Remove the naan from the pan and immediately brush with melted butter or garlic butter. Optionally, sprinkle with chopped parsley or cilantro. Serve warm.

   Note

   Garlic butter works too if you prefer it over plain melted butter.

   ButterParsley