Simple Naan Recipe

Lightly grease a large bowl with a little bit of oil. Set the bowl aside.

In a Pyrex liquid measuring cup or a small mixing bowl, combine the lukewarm milk, sugar, and active dry yeast. The milk should be just warm to the touch.

In another large mixing bowl, whisk the flour and salt together. Add yogurt, oil, and milk-yeast mixture. Use a wooden spoon or hands to combine the dough. The dough should be soft and sticky at this point.

Dust countertop with flour. Transfer the dough to the counter. Knead together for about 5 minutes until a soft dough forms.

If the dough feels dry and is too tough to knead, add about 1 to 2 tablespoons of water, a little bit at a time until the dough is easier to work with.

Transfer the dough to the greased bowl. Cover the bowl with plastic wrap or a damp towel. Place in a dark, warm, dry place. Let the dough rise for 3 to 4 hours or until it more than doubles in size.

Punch the risen dough down. Knead for another minute. Return the dough to the bowl, cover it again and let it rise for another 45 minutes to 1 hour.

Dust countertop with flour. Turn the dough out onto the counter and knead it for 1 minute or 2 until it’s smooth. Divide the dough into 16 smaller balls of equal size, about 2 ounces each.

Using a rolling pin, roll the balls into a teardrop shape. About 2 to 3-inches wide, 6 to 7 inches long, and about ⅛-inch thick. They don’t have to be perfectly uniform.

If using herbs or spices, sprinkle one side of the bread with those now. Brush the other side with water. Set a medium-sized heavy pan or cast-iron skillet with a lid over medium-high heat.

Check the heat of the pan by flicking water on it. If it evaporates on contact, it’s ready. Once the pan is hot, place the naan wet side down into the skillet.

Cover it with a lid. Let it cook for about 30 seconds or until bubbles form. Flip the naan, brush it with butter or ghee, and cook it uncovered for another 10 seconds.

Serve it hot. Enjoy!