Naan Recipe

Mix 1 1/2 teaspoons of active dry yeast, 1 1/2 teaspoons of sugar, and 3/4 cup of warm water in a large bowl, stirring just enough to combine. Let the mixture rest for about 10 minutes, or until the surface becomes frothy and creamy, showing that the yeast is activated and ready to use.

While the yeast activates, add 2 1/4 cups of all‑purpose flour, 1/2 teaspoon of salt, and 1/8 teaspoon of baking powder to a bowl, stirring until the dry ingredients are evenly combined.

When the yeast mixture turns frothy, mix in 1/4 cup of plain Greek or regular yogurt along with 2 tablespoons of extra‑virgin olive oil, stirring until everything is well combined.

Combine the wet and dry ingredients, stirring until you have a rough, shaggy dough.

Knead the dough until it becomes smooth and forms a cohesive ball. Lightly coat a large bowl with cooking spray, then place the dough inside. Cover the bowl tightly with plastic wrap and set it in a warm place for about 3 hours, allowing the dough to rise until it becomes puffy and airy.

After 3 hours, the dough should have doubled in size. Turn it out onto a floured work surface.

Divide the dough into 6 equal portions, then form each into a ball. Heat a large heavy-bottomed skillet over high heat.

Roll out each ball one at a time into a teardrop or egg shape. Aim for about 8 to 9 inches in length, 4 inches wide at the widest point, and about 1/4 inch thick.

Place the rolled-out naan in the DRY, hot skillet and cook for about 1 minute per side, without moving it. Let it cook until it starts to char, or to your preferred doneness. I like to cool mine in a single layer on a rack to prevent steaming, but you can also serve them right away with butter.

Enjoy!

Try our delicious Naan Barbecue Shrimp Pizzas and Naan Taco Salad Pizzas.