Ingredients

The following ingredients have 4 Servings
  • 2 tbsp hot tap water (not boiling)
  • 1 1/2 tsp sugar
  • 1 tsp active dry yeast
  • 2/3 cup warm milk
  • 3 tbsp plain Greek yogurt
  • 2 tbsp olive oil
  • 2 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 tbsp unsalted butter, melted
  • Herbs for topping

Instruction

  • In a 4 cup glass measuring cup, add sugar and dry yeast in warm water and stir until dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise. Once yeast is foamy, add warm milk, yogurt, olive oil and stir.
  • Add flour, baking powder, baking soda and salt to large mixing bowl and mix together. Pour the wet ingredients in the middle of the dry ingredients and mix with wooden spoon. When the dough is coming together, use your hands to finish mixing until it just comes together. DO NOT knead! It should be sticky but should be soft and formed into a ball. Cover the bowl with a damp dish towel and place in a warm place for 1 hour.
  • When ready to cook take the dough and divide into 4-6 equal balls, depending on the size of the naan you want. (6 balls will make naan about 6 inches, while 4 will make them about 8 inches) Dust some flour on a rolling pin and surface, roll each piece of dough into an oval shape. Roll to about 1/6 inch thick. (I have a roller pin that measures which makes it easier). Repeat with remaining dough.
  • Warm a large cast iron skillet over medium-high heat. Brush both sides of the naan bread with butter. Place the naan in the skillet and cover for one minute, until you see bubbles form. Flip and cook for another 1-2 minutes, until large toasted spot appear on the bottom. Remove and sprinkle with a little kosher salt and herbs if desired. Repeat with remaining naan. They are best eaten fresh, but you can place in freezer as well and eat when you want.