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Ingredients
Finish
- melted ghee or butter (optional)
Garlic Version
- 2 tbsp melted butter/ghee (garlic version) (optional)
- 1 finely grated garlic clove (optional)
- chopped cilantro (optional)
- 360 g bread flour
- 7 g instant yeast
- 8 g sugar
- 7 g salt
- 120 g plain whole-milk yogurt
- 150 g warm water
- 30 g whole milk
- 15 g neutral oil or melted ghee
Instructions
Mix bread flour, yeast, sugar, salt.
Add yogurt, water, milk, and oil.
Knead 6-8 minutes until smooth, supple, slightly tacky.
Rise approximately 60 minutes or until doubled.
60 minDivide into 8 balls. Rest covered 20 minutes.
20 minPreheat cast-iron skillet over medium-high until very hot.
Roll or stretch each piece into oval approximately 7-9 inches.
Lay naan into DRY hot pan.
Cook 30-60 seconds until bubbles appear and underside chars in spots.
Flip. Cook another 30-60 seconds.
Flip briefly if needed.
Brush with ghee/butter. Keep wrapped in clean towel.
Nutrition per serving
201
Calories
6g
Protein
33g
Carbs
3g
Fat
Chef's Notes & Storage
CHEF'S NOTES:
- Yogurt enriches the dough and keeps it tender.
- The skillet must be very hot for blistered spots - don't grease the pan.
- Keep cooked naan wrapped in a clean towel to stay soft.
GARLIC NAAN: Mix 2 tbsp melted butter/ghee with 1 grated garlic clove and chopped cilantro. Brush over hot naan.
TROUBLESHOOTING:
- Can I make naan without a tandoor? Yes - a hot cast-iron skillet gives excellent results.
- Why isn't my naan bubbling? Skillet wasn't hot enough, or dough was too thick.
- Can naan dough be refrigerated? Yes - refrigerate after first rise, bring to room temp before rolling.
STORAGE: Room temperature 2-3 days. Reheat in hot skillet 10 seconds per side. Freezer 2 months.
SCALING: 0.5x = 4 naan, 1x = 8, 1.5x = 12, 2x = 16. Rise time does not scale.
ALLERGENS: Contains wheat, milk. May contain soy.
NUTRITION NOTE: Calculated per naan (1/8 of recipe) using standard USDA nutrition values. Optional garlic butter not included.
