Homemade Naan is easier than you might think. While traditional Naan is made in a hot tandoor oven, home cooks can get a similar result with a hot cast iron skillet (or a non-stick skillet if you don't have cast iron). The trick is making sure your skillet is nice and hot before cooking the bread.
Also, the secret ingredient is the greek yogurt, which helps gives Naan it's pillowy texture. I love drizzling warm Naan with either a little melted butter or olive oil and a sprinkle of Everything Seasoning. YUM!
Naan has many uses, such as flatbread, pizzas, sandwiches, or just as a side for hummus, dipping sauces or stews.
Enjoy!
Homemade Naan
Adapted from: Gimme Some Oven
Ingredients:
1 cup warm water (about 110°F)
2 Tbsp honey
1 (0.25 ounce) package active dry OR Rapid Rise yeast (2 1/4 tsp)
3 1/2 cups all-purpose flour
1/4 cup plain greek yogurt
2 tsp salt
1/2 tsp baking powder
1 large egg
For garnish (all optional):
Flaky sea salt or Everything Seasoning
Melted butter or olive oil
Chopped, fresh parsley
Directions:
Stir together the warm water and honey in the bowl of a stand mixer. Sprinkle the yeast on top of the water and give it a quick stir. Let the mixture rest for 5-10 minutes until the yeast is foamy.
Stir together the warm water and honey in the bowl of a stand mixer. Sprinkle the yeast on top of the water and give it a quick stir. Let the mixture rest for 5-10 minutes until the yeast is foamy.
Add the flour, yogurt, salt, baking
powder, and egg. Using the dough attachment, mix the dough on
medium-low speed for 2-3 minutes, until smooth. The dough will still be
slightly sticky, but should form into a ball that pulls away from the
sides of the mixing bowl. If it’s too sticky, add a bit more flour.
Remove dough from the mixing
bowl and shape it into a ball. Grease your mixing bowl lightly with cooking spray, then place the dough
ball back in the bowl. Flip the dough ball over (so that the top is now lightly coated with the cooking spray). Cover it with a damp towel. Place the bowl in
a warm location and let it rise for 1
hour until the dough has nearly doubled in size.
Once risen, transfer the dough to a floured work surface and shape it into a circle. Cut the dough into 8 wedges and roll each wedge
into a ball with your hands. (Don't worry if the wedges are not exactly the same size. It's okay to eyeball it!)
Heat a large cast-iron skillet over medium-high heat until it is nice and hot.
While the skillet heats, roll out your first dough ball until it forms an oval about 1/4-inch thick, or thinner if you prefer. (The thinner the dough, the more bubbles there will be).
Add the rolled-out dough to the pan and cook for 1 minute, or
until the top of the dough begins to bubble and the bottom turns lightly
golden. Flip the dough and cook on the second side for 30-60 seconds,
or until the bottom is golden as well, then transfer the dough to a
clean plate.
NOTE - While each piece of naan is cooking, go ahead and roll out your next dough ball, so that it's ready to go when the other comes out of the skillet! This will help the process go faster.
Lightly cover
the naan with a clean towel so that it stays warm. Repeat with
remaining dough until all of the naan pieces are cooked, adjusting the
heat of the pan if needed to keep it hot (but not overly-hot so that it
doesn't burn the bread).
Drizzle the warm naan with a little melted butter or olive oil and sprinkle with a pinch of
flaky sea salt or Everything Seasoning, if desired.
Serve warm and enjoy!
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