Naan Recipe (At Home!)

Absolutely! Craving delicious, fluffy naan but don’t want to order takeout? You can make it right at home! This recipe requires simple ingredients and delivers restaurant-quality flatbread in under 2 hours.

Here’s how to make naan at home: Combine dry ingredients (flour, yeast, salt) in a bowl. In another bowl, whisk together yogurt, olive oil, and warm water. Combine both mixtures and knead into a dough. Let the dough rise for 1-2 hours. Divide, shape, and roll out the dough. Cook the naan in a hot skillet until golden brown and puffed. Brush with melted butter and enjoy!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1/2 teaspoon salt
• 1/3 cup plain yogurt
• 2 tablespoons olive oil
• 3/4 cup warm water (about 100°F)
• 2 tablespoons melted butter, for brushing (optional)
• Chopped fresh herbs (optional)

Instructions

Mix the Dry Ingredients

 In a large bowl, whisk together the flour, yeast, and salt.

Combine Wet and Dry Ingredients

In a separate bowl, whisk together the yogurt, olive oil, and warm water. Add the wet mixture to the dry ingredients and stir until a shaggy dough forms.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. You may need to add a bit more flour if the dough is too sticky.

Let the Dough Rise

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Shape the Naan

Divide the dough into 6-8 equal pieces. Shape each piece into a ball, then roll them out into oval shapes about 1/4 inch thick.

Cook the Naan

Heat a cast iron skillet or griddle over medium-high heat. Once hot, place a naan dough in the skillet and cook for 1-2 minutes per side, or until golden brown and puffed.

Brush and Serve

Brush the cooked naan with melted butter (optional) and sprinkle with chopped fresh herbs, like cilantro or parsley. Serve immediately.

Tips

• If you don’t have instant yeast, you can use active dry yeast. Just be sure to activate it first by combining it with warm water and a pinch of sugar, and letting it sit for 5-10 minutes until foamy.
• You can also cook the naan under a broiler for a few seconds to get those nice charred spots.
• For a richer flavor, you can use ghee instead of olive oil.
• Feel free to experiment with different toppings, such as garlic butter, nigella seeds, or sesame seeds.

Enjoy your homemade Naan!