Homemade Naan Recipe

Ingredients

• 1 teaspoon granulated sugar
• 1/2 cup warm water (100 to 110ºF (38 to 43ºC))
• 2 1/4 teaspoons active dry yeast
• 1/2 cup whole milk plain yogurt
• 2 tablespoons vegetable oil (plus 1/2 teaspoon)
• 1 egg yolk
• 2 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/4 cup unsalted butter

Instructions

1. 1

   Activate the Yeast - In a medium bowl, stir together sugar and warm water. Sprinkle the yeast on top, stir, and let the mixture stand for 10 minutes. If the mixture bubbles and doubles in volume, the yeast is active and ready to use. Whisk in the yogurt, 2 tablespoons vegetable oil, and egg yolk into the yeast mixture until combined.

2. 2

   Make the Dough - In a large bowl, whisk together 2 cups of flour and salt. Add the yeast mixture to the flour mixture, stirring until a sticky ball forms.

3. 3

   Knead the Dough - Turn the dough onto a lightly floured surface. Gradually use the remaining ½ cup of flour, about 1 tablespoon at a time, to sprinkle and knead the dough until soft and smooth, about 3 to 4 minutes. You may not need all of the flour; do not add too much, as it will make the dough very dry.

4. 4

   Let the Dough Rise - Grease a medium bowl with ½ teaspoon of oil, then place the dough in the bowl. Cover it with a damp towel and let it rise in a warm draft-free space until doubled in size, about 1 hour. The ideal room temperature is 75 to 85ºF (24 to 29ºC).

5. 5

   Portion and Shape the Dough - Transfer the dough to a lightly floured board. Cut into 8 even-sized pieces, like slicing a round pizza. Gently shape each piece into a ball; do not overwork. Place them on a plate and cover with a towel.

6. 6

   Roll the Dough - Working one ball at a time, roll out into an oval shape about ¼-inch thick, about 7 inches long, and 5 inches wide. Sprinkle with flour as needed to prevent sticking.

7. 7

   Cook the Naan - Heat a 12-inch cast iron skillet or nonstick pan over medium heat. Lightly brush vegetable oil on the surface to prevent sticking. Once the skillet is hot, add one piece of dough. Cook until bubbles form on the surface and the bottom is golden brown, about 1 to 2 minutes. Flip and cook the other side until browned, 1 to 2 minutes. Wrap in a towel to keep warm.Continue rolling and cooking the remaining dough. It’s best to roll them out one-by-one while cooking. Add more oil to the pan and adjust the heat as needed. Make sure the pan stays hot between batches to ensure bubbling.

8. 8

   To Serve - Melt the butter in the microwave for about 45 seconds. Brush the melted butter over the hot naan and serve warm.