Gather all of your ingredients.<\/p>\nCombine the wet ingredients:<\/strong> Start by dissolving 2 tsp yeast and 1 tsp sugar into 1\/2 cup warm water. Let the mixture sit for a few minutes or until it becomes frothy. Meanwhile, measure out 1\/3 cup plain yogurt (regular or Greek style), 1\/4 cup olive oil, and 1 large egg. Once the yeast mixture is frothy, whisk the yogurt, oil, and egg into the yeast water until smooth.<\/p>\nCombine the dry ingredients:<\/strong> In a separate bowl, mix only 1 cup<\/strong> of the flour with 1\/2 tsp salt\u00a0until they\u2019re evenly mixed.<\/p>\nMake the dough: <\/strong>Pour\u00a0the bowl of wet ingredients into the bowl of dry ingredients and stir well.<\/p>\nContinue adding flour, a half cup at a time, until\u00a0it forms a cohesive ball of dough that you can no longer stir with a spoon (about 1 to 1.5 cups later).<\/p>\nTurn the ball of dough out onto a lightly\u00a0floured surface\u00a0and knead for 3 minutes. Add small amounts of flour as needed (to keep the dough from sticking) until you have a smooth, very soft ball of dough. I used about 2.5\u00a0cups of flour total for the dough. Avoid adding too much flour as you knead because this can make the dough stiff and dry, and prevent the classic bubbles.<\/p>\nLet it rise: <\/strong>Shape the dough into a ball, loosely cover with plastic wrap, and let rise until it is double in size (this photo is BEFORE it has risen).<\/p>\nAnd this is what it should look like after it\u2019s risen and doubled in size.<\/p>\nShape the dough: <\/strong>After it has risen, flatten it out slightly and cut it into 8 equal-sized pieces.<\/p>\nShape each piece into a small, smooth ball.<\/p>\nHeat a skillet over medium flame. While waiting for the skillet to get hot, roll out a ball of dough until it is 1\/4 inch thick or about 6 inches in diameter.<\/p>\nCook: <\/strong>Place the rolled-out dough in the hot skillet and cook on one side until large bubbles form and the side touching the skillet is golden brown. The bubbles will start small but eventually grow and merge together to form larger bubbles.<\/p>\nFlip the dough over and cook on the second side until golden brown as well. Naan is kind of like pancakes in that the first side is smooth and has relatively even brown marks, while the second side (where the bubbles were) has a different texture or pattern in the browned surface.<\/p>\nAs they come out of the skillet, stack them on a plate and cover them with a clean towel to keep them warm.<\/p>\nServe:<\/strong> Brush each one with melted butter, garlic butter, or traditional ghee!<\/p>\n\n
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\nIf you don\u2019t like the taste of olive oil, you can use any other oil you like! <\/strong>Just note that strongly flavored oils will flavor your bread.<\/li>\nThis recipe works with full-fat and low-fat plain yogurt, including Greek yogurt.<\/strong> You\u2019ll likely need to use less flour if you use Greek yogurt, as it contains less moisture. <\/strong>I like to use plain, full-fat yogurt (not Greek).<\/li>\nBe sure to use in-date active dry or instant yeast<\/strong>; otherwise, your dough won\u2019t rise.<\/li>\nI cook my naan in a dry skillet, but I won\u2019t stop you if you want to add a little oil to the pan.<\/strong> It\u2019s totally up to you. As for the type of skillet to use, I\u2019ve made this recipe with so many different skillets over the years, and they\u2019ve all worked out great. Just make sure your skillet is nice and hot before adding the dough!<\/li>\n<\/ol>\n<\/div>\n<\/svg><\/span><\/div>\nNaan vs. Pita Bread?<\/h2>\n While both types of bread are in the \u201cflatbread\u201d family, they hail from different regions of the world, their dough is comprised of different ingredients, and they are cooked using different methods.<\/p>\n
Naan<\/strong> is a traditional flatbread made in South and Central Asian countries. It is made with yogurt and egg, which makes it a little more tender and fluffy. It is traditionally cooked in a clay tandoor oven, which helps produce the bubbled texture.<\/p>\nPita<\/strong> is found in the Mediterranean Middle East and is made with a very simple dough using just flour, salt, yeast, and olive oil. It has a dryer texture and usually has one large characteristic pocket rather than several smaller bubbles like naan.<\/p>\n\n
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Naan goes great with pretty much anything. You can eat them alongside a meal to sop up gravies or dip it into sauces,\u00a0 use it to make flatbread \u201cwrap\u201d sandwiches, top it with tomato sauce and cheese for a quick mini pizza, or use it in place of tortillas for quesadillas. Here are some of my favorite ways to eat them:<\/p>\n<\/div>\n
<\/svg><\/span><\/div>\nHow to Store Leftovers<\/h2>\n After cooking this naan recipe, make sure to let it cool completely to prevent condensation. Once cooled, keep them in a gallon-sized zip-top bag. They\u2019ll last 1-2 days at room temperature, or about 4-5 days in the refrigerator. You can also freeze them for longer storage.<\/p>\n
To freeze your naan, first let it cool completely at room temperature, then transfer it to a zip-top freezer bag, label and date it, then toss it in the freezer. Try to use up your frozen naan within a few months. They thaw quickly at room temperature. Reheat it in the microwave, in a toaster, or in a warm skillet.<\/p>\n
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Our Homemade Naan recipe was originally published 08\/10\/10. It was retested, reworked, and republished to be better than ever<\/em>\u00a0
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