Making homemade bread is dangerous. Very dangerous. In fact the following recipe should come with a warning label. Do not make this while you are home alone because you are almost guaranteed to eat 6 large pieces of Homemade Naan all by yourself. Be advised. It’s bound it happen. I speak from experience 🙂
(reposting this from the WGC archives as I’ve made some tweaks over the years) There was once a time when I had never made Naan before. Whaaaat? Clearly I ditched that day of culinary school. I obviously didn’t know what I was missing.
If you’re an avid WGC reader, you’re aware that I don’t make homemade bread frequently. It usually takes a while and who has time for that on a regular basis? Not me! Plus if you find a great bakery in your neighborhood you can literally show up as they take the bread out of the oven and snag a few loaves to take home. But homemade naan is a different story. You can’t get piping hot fresh naan from the market (or at least I haven’t found it yet) and fresh hot naan is a magical thing. Especially when slathered with homemade hummus or tzatziki. Even alone, it’s just brushed with melted butter and sprinkled with salt and it’s perfection. Literally salivating as I write this. Trust me – you won’t want to miss this recipe! Make it for your next appetizer or snack! Or use it as a wrap and stuff it with some tzatziki drenched chicken, lettuce and tomatoes! You’re welcome.
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 2 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoon fine sea salt
- 1/8 teaspoon baking powder
- 3 tablespoons plain Greek yogurt
- 2 tablespoons olive oil
- Melted butter
- Kosher salt
- In a large glass, dissolve the yeast and 1 teaspoon of sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
- Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
- Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. As soon as it comes together, stop kneading, it should feel a bit sticky. Cover the dough with plastic wrap and let it sit in a warm, draft-free place for 3 hours.
- After 3 hours, assemble 2 bowls, one with extra flour, and one with water. The dough will still be sticky. Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
- Shape the naan. Using a rolling pin, roll each piece of dough into a oval shape. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Repeat this method with the rest of the dough.
- Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
- Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
- After about 1 minute, flip the naan. It should be blistered and somewhat blackened, and cover the skillet with the lid and cook for about 1 minute more.
- Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little kosher salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!