Naan

Ingredients

  • 1 c warm water
  • 2 1/4 tsp instant yeast (1 packet)
  • 1 tsp sugar
  • 5-6 c flour
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 c Greek yogurt
  • 3 tbsp butter, melted

Steps

  1. In a bowl combine the water, yeast, and sugar. Mix and allow to sit for about 5-10 minutes, until the mixture is foamy.
  2. Sift in 4 cups of the flour (reserving 1-2 cups to adjust for dough consistency later), baking powder, garlic powder, and salt and mix together.
  3. Add the yogurt and knead until the dough is soft and smooth. Add more flour if the dough is too sticky, or add a little water if it is too dry.
  4. Once the dough is the right consistency form it into a smooth ball and tranfer to an oiled bowl. Cover the bowl and keep in a warm spot to rise until doubled in size (about an hour).
  5. Place the risen dough on a floured surface and divide into 10-12 equal sized pieces.
  6. Roll out each piece into a circle about 1cm thick.
  7. Heat a large skillet over high heat. Make sure the skillet is very hot and then add the rolled out naan dough and cook for 2-3 minutes per side.
  8. Brush each piece of naan with the melted butter on both sides as you remove it from the skillet.

Notes!

Technically bread flour is the recommended flour for naan, but every recipe I've ever seen has said all-purpose is fine and the difference is negligible. I have always used all-pupose and they still turn out delicious every time.

I recommend doing all your mixing and kneading in a stand mixer if you have one. I'm a puny weakling and kneading dough by hand takes it out of me. My stand mixer is probably my fourth favorite kitchen tool (it would be higher if I made more bread).

This dough is always wildly sticky for me. This recipe calls for 5-6 cups of flour, 4 immediately in the dough and reserved 1-2 cups to add if the dough is too sticky. I've done that because making dough is always finickey based on the temperature and humidity in your kitchen and 4 cups is a good starting point. But in all honestly I often wind up using closer to the full 6 cups. Don't be frustrated if it feels like your dough will always be too sticky. I've always found that doughs with yogurt in them are very sticky and it just takes patience and a lot of flour.

Naan is super customizable. I'm sure if you've gone out to eat at an Indian restaurant you've seen options like "garlic naan" "cheese naan" "meat stuffed naan" and many more. I definitely suggest stuffing your naan with delicious fillings. Before you roll the dough out press it into a circle, place your stuffing of choice in the center, and then bring the edges up and pinch together to encase the filling. Then proceed with rolling out to 1cm thick and follow the recipe steps as written.

Don't forget to try flavoring your butter before brushing it on your naan as well. Add garlic or fresh herbs or a little bit of chili oil.

This is my favorite side dish to eat with Butter Chicken.