Naan Bread

Makes appx 8 naan breads

Dry Ingredients

• 2¼ cups (280 g) all-purpose flour

• 1¾ teaspoons (5.5 g) instant yeast

• 1 teaspoon (6 g) salt

• 1 teaspoon (4 g) sugar

Wet Ingredients

• ½ cup (120 mL) warm water (~110°F / 43°C)

• ½ cup (120 g) plain yogurt, room temp

• 1 tablespoon (15 mL) neutral oil — in dough

Optional Finish

• 3 tablespoons (42 g) melted butter— for brushing after cooking

Instructions

1. Mix dry

   • In a large bowl, whisk together flour, instant yeast, salt, and sugar.

2. Add wet

   • Pour in warm water, yogurt, and 1 tablespoon oil. Mix until a shaggy dough forms.

3. Knead

   • Turn dough out onto a lightly floured surface. Knead 6–8 minutes until smooth and elastic. If sticky, add flour 1 teaspoon at a time.

4. First rise

   • Place dough in a lightly oiled bowl, cover, and let rise until doubled or until it is gassy and bloated feeling - about 45–60 minutes.

5. Divide & rest

   • Dump dough on your work surface & divide into 6–8 equal pieces (about 65–85 g each). Roll into balls, cover, and rest 10 minutes.

6. Shape

   • Roll each ball into an oval or tear-drop shape about ¼" thick using a rolling pin - make sure to keep the dough from sticking while using as little flour as possible!

7. Cook

   • Heat a skillet over medium-high - remember temperature control! Lightly grease with oil, if desired. Note: If your pan starts smoking - turn the heat down :)

   • Place naan in skillet; cook 1–2 minutes until bubbles form and underside is golden. Flip and cook another 1–2 minutes.

8. Finish (Optional)

   • Brush hot naan with melted butter before serving.

Tips & Tricks

• Skip the Butter: If you want a fully dairy-light naan, just skip the brushing step.

• Cold Ferment: For more complex flavor, refrigerate dough for 12–18 hours after kneading.

• Oil Choice: Use a neutral high-smoke-point oil (canola, grapeseed, sunflower) so it won’t burn.

• Soft Naan: Stack hot naan under a towel to keep them warm and fluffy.