Professional Baker Teaches You How To Make NAAN!

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, while butter is often cheaper.

Test the temperature of warm water on your wrist; it should be just above body temperature.

In a large mixing bowl, add 3/4 cup of warm water.

Add 1/2 cup of yogurt to the bowl.

Add 2 1/4 teaspoons of yeast to the mixture for flavor and stretchiness.

Measure 2 1/2 cups of all-purpose flour, adding all but 1/4 to 1/2 cup into the bowl.

Add 1/2 teaspoon of salt on top of the flour, avoiding direct contact with the yeast.

Add 2 tablespoons of vegetable oil to the bowl.

Mix the ingredients with a wooden spoon until blended, resulting in a gloppy mess.

Sprinkle in a little more flour as needed, then turn the mixture out onto a work surface to knead.

Knead the dough for about 3 minutes, adding flour until it no longer sticks to your hands and has a smooth surface.

Cover the dough to prevent drying out and let it rise for about 1 hour until doubled in size.

After an hour, divide the dough into six pieces, leaving them rough and rustic.

Flour the work surface and roll each piece into a flatbread about 8-9 inches across and 1/4 inch thick.

Preheat the pan to high heat before cooking the flatbreads.

Cook each flatbread for about 90 seconds on one side without oil or butter in the pan.

Flip the flatbread and cook for another 90 seconds until blistering occurs.

Baste the cooked naan with melted butter and sprinkle with sea salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens