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fresh naan bread

super easy & once you do it once you'll never do store bought again


what you need

1 1/2 tsp sugar

1/2 cup warm water

2 1/2 tsp active dry yeast

4 c all-purpose flour

1 1/2 tsp salt

1/4 tsp baking soda

5 tbsp olive oil

1 c plain yogurt

what you do

In a small bowl, dissolve the sugar in warm water. Add the yeast and stir until it has dissolved. Cover and set aside for 10 minutes or until bubbles form

Flour a flat surface

In a large mixing bowl, sift the flour, salt, and baking soda together. Add the olive oil, yogurt and yeast mixture to the flour. Use your fingers to mix all the ingredients together until you can pull the mixture into a soft dough. It should be soft but not sticky. Knead the dough on the floured surface for about 5 minutes until it is soft and stretchy

Place the dough in a lightly oiled bowl, brush the surface of the dough with some oil, cover with a towel and set it aside in a warm place until it has doubled in size, about 2 hours

Punch the dough down, knead it again for about 4 minutes and then shape it into a ball. Divide the dough into 12 equal portions, place on a floured surface in a warm place, cover, and allow to rise for another 30 - 45 minutes

Roll out each portion on a lightly floured surface to create an elongated oval about 1/4 inch thick. 

Heat a nonstick or cast-iron skillet over very high heat, and generously coat the bottom of the skillet with olive oil. Place the dough in the skillet, one at a time, cover it quickly, reduce the heat to medium and allow the bread to bubble for 1 - 2 minutes

Using tongs, remove the bread from the skillet and cook the other side of each piece over the direct flame of a gas burner. The naan usually puffs up, and some spots will get charred

Remove from the heat and brush generously with melted ghee or butter. Repeat with remaining dough.

*inspired Sunday Suppers pg. 62

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