Naan Bread
Making your own delicious naan is easier than you might think.
Servings 6
Ingredients
- 1/2 cup warm water (105°F-110°F)
- 1 packet active dry yeast
- 2 tsp sugar, divided
- 2 1/4 cups bread flour, plus extra for dusting
- 1 tsp salt
- 2 tbsp olive oil, plus more for greasing bowl
- 1/2 cup Greek yogurt
- 1 tbsp cumin seeds
- 2 tbsp salted butter, melted
- Fresh parsley or cilantro for garnish (opt.)
Instructions
- Dissolve 1 teaspoon of the sugar in the warm water. Add the packet of yeast and stir. Leave for 10 minutes or until bubbling and frothy.
- In a large bowl whisk together the flour, remaining sugar and salt. Make a well in the middle of the flour mixture and pour in the olive oil, Greek yogurt, cumin seeds, and yeast mixture. Stir everything together well, then use your hands and start to pull the mixture together. The dough should be very soft but not wet. If it's too wet and won't come together, add a bit of flour. (But be careful as too much flour can make the dough tough.) If it's too dry, add a bit of warm water, a teaspoon at a time. When dough is soft and forms a ball, transfer to a floured surface and knead until smooth and stretchy but still soft, about 10 minutes.
- Grease a large bowl with olive oil (or sunflower or vegetable oil) then shape the dough into a ball and place in the bowl. Cover with a towel and leave in a warm place until doubled in size, about 1 hour.
- Divide the dough into 6 equal-sized balls, and put them on a baking sheet lightly dusted with flour, then cover with a damp towel. Heat a large cast-iron frying pan over medium-high heat. Working one at a time, take one of the balls of dough and roll it out to form an oval or teardrop shape, about 8" long by 5" wide at its widest point, and about 1/8" thick. When the pan is very hot, lay the naan bread into it and dry fry until the top is full of air bubbles and the bottom is browned and charred in patches, about 2 to 3 minutes. Flip the naan and cook on the other side for another 2 to 3 minutes. (If naan are getting too charred, reduce the heat to medium.) Brush the top of the naan with melted butter and place it on a baking sheet covered with foil. Keep it warm in the oven at its lowest setting, gradually stacking each buttered naan on top of the others as they come out of the frying pan.
- Garnish with fresh chopped parsley or cilantro and serve warm with dip, hummus, curry, or as a meal accompaniment.