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5 from 1 vote
Homemade Naan
  • 2 cup all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1/2 cup Greek yogurt at room temperature
  • 3 tablespoons olive oil
  • 1/2 cup look warm water
  • Also need 1/2 cup all-purpose for rolling
  • We also need cast skillet
  • Note: Do not use non stick
  1. Add the flour, sugar, salt, and baking soda to a large mixing bowl.
  2. Mix water and yogurt together. Then whisk in oil.
  3. Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a spatula. When the mixture is combined and starting to form a ball. Use your hands to gently knead. It should be sticky and be soft.
  4. Cover the bowl with plastic wrap and let sit in a warm place 1 1/2 hours or overnight in the fridge.
  5. Divide the dough into 8 equal balls and using a rolling pin. Roll each ball of dough into an oval shape.
  6. It should be about 7 inches long and about 1/4-inch thick. Repeat that process for the rest of the dough.
  7. Warm a cast iron skillet over medium-high heat. Make sure the pan is hot. Brush both sides of the naan with melted butter.
  8. Place the naan on the hot skillet, cover with a lid and bake for 1 minute. Don’t walk away. Bake until you see bubbles starting to form.
  9. Flip and cook for 1-2 minutes on the other side, until large deeply toasted spots appear on the underside. Be careful not to burn but it should be a deeper color than brown.
  10. Immediately, brush with a bit more butter if desired(recommended). Place in a warm plate. Serve warm.