The hubs and I have been largely housebound due to some unfortunate circumstances. As such we haven’t had the opportunity to shop for groceries (much). We did do a quick Costco run but could only pick up some basics. I decided this was a great opportunity to clear our pantry and use things we have.
I was making tandoori chicken for dinner and needed a carb side. I could have made quinoa or rice but wanted to make something different. We had homemade naan before at a friend’s place and it didn’t seem too difficult to make so I decided to do a quick recipe search.
The recipe seemed relatively easy and quick to do. The results were great! The hubs and I looked at each other and wondered why we never tried making our own naan earlier. Sorry Trader Joe’s, won’t be buying your naan anymore (not that it wasn’t bad).
*UPDATE: The recipe was updated March 2014. I edited the methodology of the recipe and added a new picture of the naans.
(taken and adapted from What’s Gaby Cooking?; click here for recipe)
- 1 teaspoon instant yeast
- 2 teaspoons sugar
- 2 cups all-purpose flour, plus more for rolling
- 1 1/2 teaspoon fine sea salt
- 1/8 teaspoon baking powder
- 3 tablespoons plain Greek yogurt (or plain unsweetened yogurt)
- 2 tablespoons olive oil
- Vegetable oil for brushing onto the naans before cooking
- Melted butter for slathering on the naans (optional)
- Kosher salt for sprinkling on the naans (optional)
- In a large glass, dissolve the yeast and 1 teaspoon of sugar with 3/4 cup warm water (about 100°F).
- Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
- 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 2 to 3 hours.
- After 2 to 3 hours 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. Brush one side of the naan with vegetable oil and place it brushed side down on the skillet. Cook it for about 1-1.5 minutes.
- Brush the other side of the naan with vegetable oil. Flip the naan and let the other side cook for 1-1.5 minutes.
- Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little kosher salt, if desired. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.