Homemade Naan - Mission Food Adventure https://mission-food.

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Homemade Naan
Deliciously soft homemade naan that doesn't require a tandoor oven. It's
the perfect accompaniment for all your favorite Indian dishes and dipping
sauces.

Prep Time Cook Time Rising Time Total Time

30 mins 20 mins 1 hr 30 mins 2 hrs 20 mins

5 from 14 votes
Course: Appetizer, Side Dish, Snack Cuisine: Indian
Servings: 6 naans Calories: 241kcal Author: Victoria

Ingredients
2 cups all purpose flour, plus more as needed
3 teaspoons sugar
1 teaspoon active dry yeast
1 teaspoon kosher salt
3 tablespoons plain yogurt
2 tablespoons extra virgin olive oil
2 tablespoons melted butter, for brushing

Instructions
1. In a medium bowl, dissolve the active dry yeast, 1 teaspoon of the sugar, and ¾ cup warm
water (about 100°F). Let it sit until frothy, about 10 minutes.
2. Meanwhile, in a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, and
salt. Set aside. Once the yeast is ready, add the yogurt and olive oil and whisk to combine.
Pour the wet mixture into the dry ingredients and mix with a fork. When the dough has just
come together, dust your hand with flour and knead gently into a soft, slightly sticky dough
(you may need to add a bit more flour if it’s too wet and sticky, but it will still be a relatively
soft dough). As soon as it comes together, stop kneading.
3. Lightly oil or spray a clean bowl with nonstick cooking spray or rub lightly with oil (the bowl

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Homemade Naan - Mission Food Adventure https://mission-food.com/homemade-naan-sanaa-dipping-sauces/

should be large enough to allow the dough to double in size). Transfer the dough to the
prepared bowl and cover with plastic wrap or a damp kitchen towel. Let it sit in a warm place
for 1 ½ to 3 hours, or until about doubled in size.
4. Dust a work surface with flour and dump the dough out on top. Sprinkle some more flour on
top of the dough and on your hands. Shape the dough into a thick log and cut into 6 equal
portions, dusting each lump of dough with more flour as necessary so it doesn’t stick and
shaping it roughly into a ball.
5. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Use your
hands to gently stretch one of the dough balls into an oval shape about ⅛-inch thick (about
9-by-4 inches in size). Dust off excess flour and gently lay the dough in the dry skillet and
cook until you see air bubbles on top and the bottom is golden and blackened in spots, a few
minutes. Flip the naan and cook about 1 to 2 minutes more until the the bottom is lightly
browned and blistered in spots.
6. Remove the naan from the skillet, brush with melted butter, then place the naan in a tea
towel-lined dish to keep warm. Repeat with the remaining pieces of dough, adjusting the heat
lower if necessary as you go to ensure they cook evenly and don't burn.
7. To keep the cooked naan warm, place them in a 200°F oven. Store leftovers in a zip-top bag
and reheat in a 350°F oven wrapped in foil.

Notes
Slightly adapted from Once Upon a Chef

Nutrition
Serving: 1naan | Calories: 241kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 3g |
Cholesterol: 35mg | Sodium: 323mg | Fiber: 1g | Sugar: 3g

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