Naan (Grilled Flatbread)

Name: Naan (Grilled Flatbread)
Prep time: 40 min
Cook time: 20 min
Yield: 8 serving
Ingredients: 2 ¼ tsp instant yeast; 2 tsp sugar; 1 ½ tsp salt; ¼ cup whole wheat flour; 2 ½ cups bread flour, plus more for dusting; 1 cup room temperature water; ¼ cup plain whole yogurt; 1 TB olive oil; 4 TB melted butter for brushing on flatbreads; Kosher salt to taste; Garlic powder to taste

User Reviews

4.3

9 reviews

Good

Prep Time
40 mins
Cook Time
40 mins
Servings
8
Calories
245 kcal
Course
Side Dish
Cuisine
Indian

Naan (Grilled Flatbread)

Iris Warren

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This scrumptious naan flatbread turns out soft, tender, and flavorful. They cook up with plenty of nice, airy bubbles and are deliciously chewy.

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Ingredients

Servings

2 ¼ tsp instant yeast
2 tsp sugar
1 ½ tsp salt plus more for sprinkling
¼ cup whole wheat flour
2 ½ cups bread flour, plus more for dusting
1 cup room temperature water
¼ cup plain whole yogurt
1 TB olive oil plus more for oiling bowl
4 TB melted butter for brushing on flatbreads
Kosher salt to taste
Garlic powder to taste

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Instructions

In a standing mixer, combine yeast, sugar, salt, whole wheat flour, and bread flour in the bowl of mixer. Mix with paddle attachment until blended, about 15 seconds. Add water, yogurt, and olive oil. Mix on low until a shaggy dough forms, about 30 seconds.
Replace the paddle with the dough hook and knead the dough on medium speed until smooth and glossy, about 8 minutes. Add more flour, only 1 TB at a time, if needed in order to get a dough that clears the sides of the bowl. Be careful not to add too much dough. It should still stick to the bottom of the bowl. (If mixing by hand, knead dough until smooth and elastic, 12-15 minutes.)
Transfer dough ball to well oiled bowl. Turn dough in bowl, so surfaces of dough are protected by oil. Cover with plastic wrap and place in draft free, warm spot until dough has doubled in bulk. About 1 hour.
Turn dough onto lightly floured surface. If sticky, sprinkle lightly with flour. Cut dough into 8 equal portions. Roll each portion into round ball. Roll or flatten each ball into a 4 in. circle, always keeping other dough balls covered while working. It helps to set them on wax or parchment paper, to prevent bottoms from sticking. Let the 4-inch circles rest for 10 minutes. One at a time, with lightly oiled rolling pin, roll each into 6 inch circle. Keep others covered as you work on each one.
5-10 minutes before cooking, heat a heavy cast iron pan over medium high heat. Working one at a time, gently lift a dough circle, stretch it about 1 inch larger, and place in skillet. You can also press it into a better circle quickly right after you put it into the pan.
Cook until small bubbles appear on the surface of the dough, about 30 seconds. Using a large, flat spatula, flip the bread and cook until bottom is speckled and deep golden brown in spots, about 2 minutes. Flip bread over once more and cook until bottom is speckled and deep golden, 1-2 minutes.
Transfer bread to a wire rack and cool for a couple of minutes. If desired, brush bread lightly with butter and lightly sprinkle with a bit of kosher salt and/or garlic powder to taste. You can cover loosely in clean towel to serve warm. If you do have leftovers, wrap bread tightly in foil and reheat at 300F for 15 minutes.

Notes

Be sure to gently "scoop and level" with dry-measuring cups when measuring flour; do not tap or pack down flour while measuring (this will lead to bread that's tough/dry.)
Cook time does not include the time for dough to rest/rise.
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Nutrition Information

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Serving 1g Calories 245kcal (12%) Carbohydrates 35.6g (12%) Protein 6.2g (12%) Fat 8.6g (13%) Saturated Fat 4.1g (21%) Cholesterol 16.3mg (5%) Sodium 733.6mg (31%) Fiber 1.6g (6%) Sugar 1.6g (3%)