Naan Bread
Soft, pillowy Indian flatbread baked in a hot oven or skillet.
Naan is a traditional Indian leavened flatbread that puffs up and develops a charred exterior when cooked at high heat, perfect for scooping up curries and dips.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Active Dry Yeast - 1 tsp
- Water - 0.75 cups
- Yogurt - 1 cup
- Bread Flour - 3 cups
- Salt - 1 tsp
- Sugar - 1 tsp
- Olive Oil - 2 tbsp
Directions
Step 1
Dissolve 1 tsp active dry yeast and 1 tsp sugar in ¾ cup warm water; let stand 10 minutes until foamy.
Step 2
In a mixing bowl, combine 3 cups bread flour and 1 tsp salt.
Step 3
Add yeast mixture, 1 cup plain yogurt, and 2 tbsp olive oil; stir to form a soft dough.
Step 4
Knead on a floured surface for 5–7 minutes until smooth.
Step 5
Place in an oiled bowl, cover and let rise until doubled, about 1 hour.
Step 6
Preheat oven to 250 °C (482 °F) with a baking stone or cast-iron skillet inside.
Step 7
Divide dough into 8 pieces, roll each into a 15 cm oval.
Step 8
Place on hot surface, bake or cook 1–2 minutes per side until puffed and golden.
Step 9
Remove and brush with melted butter if desired.
Cook's Notes
Ensure the cooking surface is very hot for proper puff; cook naan one or two at a time.