Homemade Naan
- Yield 8
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Homemade Naan is a dinner recipe on Avoteb. The yield on the card is 8. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 cup warm water (about 110°F)
- 2 tablespoons honey
- 1 (0.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
- 3 1/2 cups all-purpose flour
- 1/4 cup plain yogurt
- 2 teaspoons fine sea salt
- 1/2 teaspoon baking powder
- 1 large egg
- 1/4 cup salted butter
- 3 cloves garlic, peeled and minced
- finely- chopped fresh cilantro or parsley
- (optional) flaky sea salt
Method
Activate the yeast: Briefly stir together the warm water and honey in the bowl of a stand mixer. (Or see notes below about how to make the dough by hand.) Sprinkle the yeast on top of the water and give it a quick stir, then let the mixture rest for 5-10 minutes until the yeast is foamy.
Stir the dough: Add the flour, yogurt, salt, baking powder, and egg. Using the dough attachment, mix the dough on medium-low speed for 2-3 minutes until smooth. (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl. If it's too sticky, add a bit more flour.)
Let the dough rise. Lift dough from the mixing bowl and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) lightly with cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Set the bowl in a warm location (the cook set mine by a sunny window) and let it rise for 1 hour until the dough has nearly doubled in size.
(skippable) Make the garlic butter: During the last 10 minutes of the dough's rise time, heat the butter in a small sauté pan over a medium burner until melted. Tip in the garlic and cook for 1-2 minutes until fragrant. Lift the pan from heat and mix in some chopped herbs, if desired. (You can also strain out the garlic chunks if you prefer the garlic butter to be completely smooth.)
Roll out the dough. Once the dough is ready to go, move it to a floured work surface and shape it into an even(ish) circle. Slice the dough into 8 equally-sized wedges and roll each wedge into a ball with your hands. Then use a rolling pin to roll out the dough ball until it forms an oval about 1/4-inch thick. (It is worth multi-tasking this process -- rolling out the next dough ball while you cook one on the stove.)
Leave the dough. Warm a large cast-iron skillet or non-stick sauté pan over medium-a hot burner until it is nice and hot. Tip in a piece of the rolled-out dough to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden as well, then move the dough to a clean plate. (If you are making garlic naan, brush one or both side(s) of the dough with the garli
Plate Plate warm and enjoy!
