Ingredients

The following ingredients have 4 Servings
  • ½ cup warm water (not hot, 120 mL)
  • 2 ¼ tsp active dry yeast (1 ¼-oz package, 7 g)
  • 1 tsp sugar
  • 3 cups all-purpose flour (360 g)
  • 1 tsp salt
  • ¾ cup full-fat yogurt (180 g)

Instruction

  • Proof yeast: Combine warm water with yeast and sugar. After 5 to 10 minutes, the mixture should be frothy.
  • Combine with flour: In a large bowl (or the bowl of your Kitchen Aid), combine flour and salt. Add yeast mixture and yogurt.
  • Knead: Knead by hand (8 minutes) or with the bread hook of a standing mixer (5 minutes at medium speed), until dough is smooth. The dough will be sticky, but if it is too sticky to handle, add flour 1 tablespoon at a time.
  • Rise: Place dough in a lightly greased bowl and cover with plastic wrap. Set in a warm place* and let rise for 1 to 2 hours, or until dough has doubled in size.
  • Divide: On a well-floured surface, flatten dough into a disk, then cut that disk into 8 pieces.
  • Cook: Heat a cast iron skillet or heavy-bottomed pan over medium/high heat. Working one at a time, roll each piece of naan on a floured surface to about 1/4 inch thick (it's fine if the shape isn't perfect). Cook in the skillet, about 2 minutes per side (until golden brown with slightly charred spots). Cover with a towel to keep warm while you finish the rest.