Homemade Naan
Make soft, chewy homemade naan with yogurt and yeast, cooked in a blazing-hot cast-iron skillet for authentic-style blistering.
Ingredients
- 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
- melted ghee or butter
- 2 tbsp melted butter/ghee (garlic version)
- 1 finely grated garlic clove
- chopped cilantro
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.
- Divide into 8 balls. Rest covered 20 minutes.
- Preheat 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
Chef's Notes
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.