Homemade Naan

Photo from: https://www.onceuponachef.com/recipes/homemade-naan.html

Ingredients:

  • 4 cups whole wheat flour

  • 1 ½ tsp baking powder

  • 1 tsp baking soda

  • ½ tsp kosher salt

  • ¾ tsp instant quick-rise yeast

  • ¾ cup warm tap water

  • 1 tsp sugar

  • 1 cup Greek yogurt

  • ¾ cup warm milk

  • Canola oil for brushing

Equipment:

  • Medium mixing bowl

  • Large mixing bowl

  • Whisk

  • Spoon

  • Dish towel

  • Rolling pin

  • Cast iron skillet

  • Tongs

  • Lid for skillet (optional)

  • Measuring cups

  • Measuring spoons

  • Pastry brush (for brushing canola oil)

  • Flour for dusting surface and dough

Directions:

  1. In a medium bowl, add sugar and yeast to warm water and whisk lightly until combined. Let stand for 10 minutes.

  2. In a separate large mixing bowl, combine flours, baking powder, baking soda, and salt.

  3. Add milk and yogurt to yeast mixture and stir until thoroughly combined. Add wet mix to flour bowl, mix with a spoon until it appears rough and straggly. Continue mixing with floured hands and forming dough into a rough ball.

  4. Cover bowl with a dish towel and let it sit somewhere warm for about 1 hour until the dough has approximately doubled in size.

  5. Turn the dough out onto a floured surface. Form it into a smooth ball by tucking the bottom edges under the dough and rotating it as you go. Cut dough into eight equal pieces.

  6. Form each piece into a small ball by again, pulling the edges under while rotating it. Sprinkle a little flour on each ball and roll them out to about 6-8” in diameter and about ½” thick.

  7. Preheat cast iron skillet over medium-high heat. One at a time, brush one side of the rolled naan dough with canola oil. Place oil side down in hot pan, brush the side up in the pan with additional oil, cover with a lid and cook for 1 minute until the dough is bubbled and starts to brown. Remove the lid, flip naan with tongs, and cook for another 1-2 minutes until it is fluffy and bubbly parts are browned.

  8. Remove from pan, sprinkle with herbs and/or other seasoning. Best if served warm on the same day, but freezes well too.