Simple Naan – Yeasted

Make your own Indian flatbreads at home, and you’ll never go back to buying them. These warm, soft, and fluffy naans are perfect with your favorite curry, wraps like Gochujang Buffalo Chicken Wraps, Shawarma Chicken & Rice Lunch, soups, and more. Topped with herby garlic butter, freshly baked naan is a delicious and easy-to-make side dish that pairs well with many Mediterranean and Middle Eastern meals.

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I’ve made many naan recipes over the years and this one is the most delicious and stays fresh the longest. Naan recipe slightly adapted from Bread, Toast, Crumbs by Ali Stafford.

Robin Ward

Simple, Homemade Naan (Yeasted)

This homemade naan is flavorful, fresh, and far superior to store-bought versions—once you try it, you'll never go back! It's your go-to naan recipe, getting easier each time you make it. This stretchy, buttery naan is much better than simple flatbreads made without yeast. Enjoy the delicious difference!

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Servings: 4

Course: #sidedish

Cuisine: #MiddleEastern, Indian

Ingredients Equipment Method Notes

Ingredients

  

• 2 (256g) cups all-purpose flour
• 1 tsp kosher salt
• 1 tsp instant yeast
• ½ (136g) cup+2Tbsp boiling water
• ½ (120g) cup Greek yogurt
• 2 Tbsp melted butter, for brushing (I used salted.) (Optional herbed garlic butter by grating 1 garlic clove and 1 Tbsp. chopping parsley, cilantro, chives, or dill)

Equipment

• large skillet (preferably cast-iron)

Method

 

1. In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl or a liquid measure, stir or whisk together the water and yogurt. Add the yogurt mixture to the flour mixture and stir to combine with a spatula. When the mixture becomes too stiff, knead with your hands for about a minute or until the flour is incorporated and you have a sticky, wet ball. Cover with a towel and let rise in a warm spot for 1 to 1.25 hours. (See notes below for creating a warm spot. See notes below for making dough ahead of time.)
2. Turn dough out onto a lightly floured work surface. Divide into 4 equal portions, then shape each into a ball. Let rest for 5 minutes.
3. Heat a large skillet (something like cast iron is great) over high heat. You want it very, very hot. Using a rolling pin dusted in flour, roll one ball into a thin large round or oval (8 to 9-inches in diameter, roughly) using flour as needed to prevent sticking. Repeat with another round. (Option to start with 2 rounds rolled out; then roll the remaining 2 while the first 2 are cooking.)
4. When the skillet is very hot, transfer rolled out round, dusting off excess flour (very important to cut down on smoke), to the skillet. Cover. Cook for 1 minute. Close to the end of the minute, you will hear the pan hissing a bit…this is a good sign. Flip, and cook for another 30 seconds uncovered. Transfer to a plate and brush the top lightly with melted butter or ghee.
5. Repeat this process with the remaining dough balls. You may have to adjust the heat as you go. If too much flour is burning in the skillet, turn it off, carefully wipe it out with a dish cloth, then crank the heat back up. As the naan emerge from the skillet, stack them on top of one another in a shallow bowl or plate. Cover with a tea towel to keep warm.

Notes

 

Use a Digital Scale: For the best results, always use a digital scale to measure your ingredients.

Creating a Warm Spot for Dough to Rise: I do this with all my yeasted breads. Preheat your oven for just 1 minute, then turn it off. The goal is to create a warm, draft-free spot for the dough to rise, not to heat the oven to high temperatures like 350°F. The oven will stay below 100°F, which is perfect for this purpose.

Making Dough Ahead of Time:
– After mixing the dough, pour a thin layer of oil over it and turn the dough to coat it evenly.
– Cover the bowl and place it in the fridge until about an hour before you’re ready to bake the next day.
– When you’re ready, divide the dough, shape it into balls, and let it rest for about an hour before rolling it out.

Liquid and Flour Ratio: Interestingly, the weight of the flour and the total weight of the liquid (water + yogurt) are the same: 256 grams each. If you use buttermilk or regular yogurt, just make sure the total liquid weight is close to 256 grams, and the naan will turn out just fine.

Cooking Tip: Keep your stove exhaust fan on while cooking. Shake off excess flour before cooking to avoid excess smoke.

How to Store:
Cool the naan first, then store it in airtight plastic bags at room temperature for up to 3 days.

Freezing:
Naan can be frozen in airtight plastic bags for up to 2 months.

To make the best garlic flavored naan: Add 3 smashed roasted garlic cloves (baked or confit method) when adding the yogurt. As each naan comes off the skillet, brush generously with melted ghee infused with a pinch of garlic powder.