Description
Soft, airy, and lightly chewy, naan is the crown jewel of Indian flatbreads. Traditionally baked in a tandoor, this version brings that irresistible warmth to your skillet at home. Ideal for scooping up curries or enjoying with a dollop of butter or garlic — naan is a table-stealer every time.
Ingredients
2 tsp instant yeast
¾ cup warm water
2½ cups all-purpose flour
¼ cup plain yogurt
2 tbsp oil (vegetable or olive)
1 tsp salt
Instructions
Activate Yeast: Mix yeast and warm water in a bowl. Let sit for 10 minutes until foamy.
Form Dough: In a large bowl, combine flour, salt, yogurt, and oil. Add yeast mixture and mix until a dough forms.
Knead & Rise: Knead for 8–10 minutes until smooth. Cover and let rise in a warm spot for 1 hour, or until doubled in size.
Shape & Roll: Divide into 6–8 balls. Roll each into a tear-drop or oval shape about ¼ inch thick.
Cook: Heat a skillet over high heat. Place one naan in the dry skillet, cook for 1–2 minutes until bubbles form. Flip and cook 1 more minute. Optional: brush with melted butter or garlic.
Serve Warm: Wrap in a cloth to keep soft and warm.
- Prep Time: 20 minutes
- Rise Time: 1 hour
- Cook Time: 15 mins
Nutrition
- Calories: 180 per naan
- Fat: 4g per naan
- Carbohydrates: 30g per naan
- Fiber: 1g per naan
- Protein: 5g per naan