Naan is one of our favorite parts of going out for Indian food, but since it’s traditionally cooked in a very hot, cylindrical tandoor oven (probably not something you’ve got lying around your house), we figured it wouldn’t be something we could recreate at home…turns out that’s not the case!
We did some experimenting and discovered that we could make naan at home and it’s seriously yummy! We love this recipe because the result is a perfectly puffy, soft and chewy round that doesn’t require fiddling around with yeast or a long resting time; it comes together relatively quickly and you end up with naan on your table, ready and waiting to be devoured, in under an hour!
- 2 1/2-3 cups all-purpose flour, plus more for dusting
- 1 1/4 cups plain yogurt
- 3 tablespoons unsalted butter, melted
- 1 1/2 tablespoons canola oil
- 1 teaspoon baking soda
- 1 teaspoon salt
- water, as needed
- small lid (to use as a cover while naan cooks)
- Combine 2 1/2 cups flour, baking soda and salt in a large bowl and mix together.
- Form a well in the middle of the mixture and pour in yogurt and oil. Working from the center out, begin mixing together until a shaggy dough comes together, adding water as needed.
Note: if dough is still too sticky, add a bit more of remaining flour.
- Knead until dough forms, then cover with a clean towel and let rest 15 minutes.
- Turn dough out onto a lightly floured surface and roll into a log.
- Divide log up into 8 equal sections and, covering the rest while you work with one, roll each section out to a thin disc. Repeat with remaining dough.
- Heat a small pan or griddle over medium heat and set your naan-sized lid close to your work station.
- Once pan is hot, brush one side of your disc with water and place naan wet side down in the pan. Immediately cover with lid and cook for 30-45 seconds, or until puffed up.
- Brush top side with melted butter and flip over. Cover with lid again and cook for another 30 seconds.
- Transfer naan to a plate and cover to keep warm. Repeat with remaining naan.
- Serve immediately as is, or with curry or stew and enjoy!
Recipe adapted from Playful Cooking