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Naan

Yield: 8 (6x4 inch) naan breads

Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
2 hrs 45 mins
Servings: 4 people
Course: Bread
Cuisine: Indian

Ingredients

  • ¾ c water, warmed to 80-90F
  • 1 tsp sugar
  • 1 ½ tsp active dry yeast
  • ¼ c PLAIN yogurt
  • 2 Tbsp extra virgin olive oil
  • 2 ½ c unbleached all purpose flour (plus extra for dusting)
  • 1 tsp salt

Instructions

    Cup of Yum
  1. In a large bowl, mix together the water and sugar. Sprinkle the yeast over top of the water and let it stand until frothy, 10 min.
  2. Mix the yeast mixture and add the yogurt and oil. Mix well.
  3. Add the flour and salt. Mixing until the dough comes together. Turn the dough onto a well, floured surface and knead just until it becomes smooth and only slightly sticky, 3-4 minutes.
  4. Place the kneaded dough into a clean, greased bowl. Cover the dough with a damp tea towel and place it in a warm, draft free place to rise for 1-2 hours.
  5. Once the dough has risen, turn it out on a floured surface and divide it into 8, roughly even, pieces. Shape each piece into a ball and roll the ball in flour to keep it from sticking.
  6. Preheat your cast iron skillet or griddle over medium high heat. Roll each piece to 1/8 - 1/4 inch thick.
  7. When your skillet is hot, almost to the smoking point, stretch one piece of rolled out dough into a teardrop shape. Spray or brush both sides of the dough with a little water and place the shaped dough onto the preheated skillet.
  8. Cook the naan for 1 minute, until bubbly. Flip it and cook for an additional 30 sec to 1 minute on the second side.
  9. Remove the naan from the skillet and wrap it in a tea towel to keep it warm.
  10. Repeat with the remaining dough. (As your skillet or griddle heats, you may find that you need to decrease the heat of your burner. Do this if you find the naan is cooking too quickly or burning.)
  11. Naan is best served immediately with a thick curry or other stew.