Naan! What is naan, you ask? It’s essentially a flatbread, common particularly in Indian cuisine (and some others, as well) While there’s many classic variations that involve the addition of various seeds, and calls to be cooked on a clay oven called a Tandoor, this recipe is simple and easy for your kitchen. Once the naan is done, it can be stored in a sealed bag at room temperature for 3 days, in a sealed bag in the refrigerator for 5 days, or in a sealed bag in a freezer for 3 months. Eat plain as a soup or curry accompaniment, with some butter, herbs, and salt sprinkled on, or as a pizza dough! Yum. Tastiest when warm, but still good at room temperature or chilled, too.
Prep Time: 10 minutes (plus 1.5 - 2 hours for rising)
Cook Time: 15 minutes for all of them
Ingredients - makes 8 naan
1 packet of active dry yeast (2 1/4 tsp.)
1.5 cups warm water
4 cups all purpose flour
2 1/2 tbsp. sugar
2 tsp. Kosher salt
1/4 cup plus 2 tbsp. non-fat plain greek yogurt
1/4 cup olive oil
In a small bowl, combine the warm water and active dry yeast and mix well. Let sit for about 10 minutes to get the yeast activated.
In a separate large mixing bowl, combine the flour, sugar, and salt. Mix well.
Once the yeast and water have sat together for about 10 minutes, add the yogurt and olive oil to this bowl. Stir well.
Pour the bowl of wet ingredients into the large mixing bowl of dry ingredients.
Use a spoon and stir together until it'‘s JUST combined. It should look a little sticky and clunky (refer to photo above). Once it looks like this, use your hands to knead just a little bit into a ball. Dust with a little flour if it’s TOO sticky. It should be a little sticky, so that’s ok. Grease the bottom of the large mixing bowl, place dough ball back in, and let rise at room temperature for about 1.5 to 2 hours. It should double in size.
After dough has risen, flour a clean space on a table or counter. Remove dough from mixing bowl and knead dough into flour right until it isn’t sticky. It should not feel super smooth like many other doughs - that’s ok.
Use a bench knife or regular large knife to cut dough into 8 even-ish pieces. Roll into little balls.
Begin heating up a well-oiled/seasoned cast iron skillet on medium high heat. If you’re using another type of skillet, add a very thin layer of olive oil. While skillet is heating up, roll dough balls nice and thin. They don’t need to be perfectly shaped, as it’s a rustic bread anyway!
Once the skillet is ready, toss a rolled out dough flat on it. One at a time! For the first few, stay close by to ensure it’s just right. Once the uncooked side begins to get a little bubbly, take a peak. If it’s browning, use a spatula and flip to the other side. Let cook for another 45 seconds or so (until the bubbles on that side have browned) and remove from skillet. Repeat for all other pieces.
Notes: if the first one doesn’t turn out right, don’t fret. It’s like making pancakes! You want to nail the skillet temperature. You need it hot enough to brown, but not blacked. Again, to be safe, keep checking how they’re doing as they cook. If your skillet is smoking, add a little olive oil to stop this (as it will cause too much char). Another fun way to cook naan is on a grill! Give that a go sometime!