How to make incredible NAAN at home

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a unique flavor.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt maintains creaminess with less fat.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides similar flavor with longer shelf life.

Heat 2 3/4 cups of water until lukewarm.

Pour the water into a bowl and mix in 2 teaspoons of cane sugar; whisk until dissolved.

Add 1 1/2 teaspoons of active dry yeast to the sugar water and let it sit for 15 minutes to activate.

In a separate bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of sea salt, and 1/4 teaspoon of baking powder.

After 15 minutes, check the yeast mixture; it should be foamy and frothy.

Add the yeast mixture to the dry ingredients along with 1 tablespoon of avocado oil.

Mix the dough with a fork until it becomes shaggy, then knead it with oiled hands for about 5-6 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean dish towel, and let it rest in a warm place (like an oven with the light on) for 1.5 hours.

After resting, punch down the dough to release air and knead it briefly until smooth and tacky.

Divide the dough into 8 equal portions and roll each into a ball; let them rest for 10-15 minutes on parchment paper covered with a towel.

Roll out each dough ball into an oval shape, about 8 inches long and 5 inches wide, sprinkling chopped cilantro on top and patting it down with a rolling pin.

Dampen your hands with water to help pick up the naan, then pat water on the back side of the naan to help it stick to the pan.

Preheat a cast iron skillet over medium-high heat for at least 5 minutes until nearly smoking; test with water to see if it sizzles.

Carefully place the naan in the hot skillet, watered side down, and cook for 45-60 seconds until bubbles form and the bottom is browned.

Flip the naan and cover the pan with a lid, cooking for another 30-40 seconds until done; it should have charred spots and some doughy parts.

Brush the finished naan with melted vegan butter and sprinkle with flaky sea salt; for garlic naan, mix grated garlic into the butter before brushing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens