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Easy Homemade Naan

Soft, quick homemade naan that's perfect for scooping sauces and curries.
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Servings: 8 servings

Ingredients

  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup water lukewarm
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 cup plain yogurt
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon olive oil
  • 4 tablespoons butter melted
  • 2 tablespoons parsley chopped

Instructions

  • If your oven has a proof setting, preheat it to that; otherwise set the oven to its lowest heat (about 170°F) until warm, then turn it off.
  • In a medium bowl combine the active dry yeast, sugar, and lukewarm water; whisk lightly and let sit 5–10 minutes until foamy.
  • Add the vegetable oil, plain yogurt, and egg to the yeast mixture and whisk until combined.
  • In the bowl of a mixer (or a large mixing bowl), combine the all-purpose flour and salt. Add the wet mixture and mix until a soft dough forms and pulls away from the sides; add additional flour 1 tablespoon at a time only if the dough is too sticky.
  • Lightly oil a bowl, place the dough inside, cover with a towel or plastic wrap, and put the bowl in the warmed (now off) oven to rise until doubled, about 30–60 minutes.
  • Punch down the dough and divide into 8 equal pieces, shaping each into a ball.
  • Heat a 12-inch cast iron or other heavy skillet over medium-high heat and add about 1/2 teaspoon olive oil, spreading it to coat the surface.
  • Working one at a time, roll each dough ball to about 1/3 inch thick and roughly 5 inches in diameter, then place it on the hot skillet; cook until bubbles form and the underside is golden, about 1 minute, then flip and cook until the other side is golden.
  • Keep cooked naan covered with a clean towel to stay soft while you cook the rest.
  • Brush each hot naan with melted butter and sprinkle with chopped parsley before serving.

Equipment

  • stand mixer (optional)
  • Mixing Bowl
  • clean kitchen towel or plastic wrap
  • 12-inch cast iron skillet or heavy skillet
  • Rolling Pin
  • pastry brush

Notes

  • If the yeast doesn't foam, do not use it.
  • If the dough is sticky, add flour 1 tablespoon at a time.
  • Cast iron gives the best results but any heavy pan will work.
  • Brush with melted butter while hot so it soaks in.
  • You can freeze leftovers for later use.