Ingredients
- ½ cup warm water at 110°F
- 1 tsp sugar
- 1 tsp rapid rise instant yeast
- 2 cups (262g) all-purpose flour (or half whole wheat flour)
- 1 tsp kosher salt
- 1 tbsp oil
- ½ cup plain yogurt
Finishes:
- 2 tbsp ghee or butter, melted
- 1 small garlic clove, minced (for garlic butter option)
- nigella seeds
- cilantro, finely chopped
Cheese naan:
- ¼ cup shredded cheese per naan (monterey jack, cheddar, or colby)
Directions
- Mix warm water, sugar, and yeast in a small cup. Stir gently, cover, and set aside 10 minutes until foamy.
- Combine flour, salt, and yogurt in a mixing bowl. Add the yeast mixture and mix until most flour is absorbed. Add a splash of water if too dry. Lightly oil one hand and knead into a smooth, soft ball.
- Brush bowl with oil, proof 1-1.5 hours until doubled.
- Divide dough into 6 equal portions.
- On a lightly floured surface, roll each portion into an oval about 6-7 inches long and 4-5 inches wide.
- Heat a cast iron skillet over medium-high heat.
- Cook naan 1-2 minutes until bubbles form and the bottom is golden.
- Flip and cook 2-3 minutes until golden with char marks.
- Brush with ghee or butter and serve warm.
Cheese naan:
- Roll out a naan per above. Brush with butter or garlic butter. Place ~¼ cup cheese in the center, bundle up, and twist to seal.
- Flip seam-side down and roll out to 6-7mm (~¼”) thick.
- Cook in a hot (not smoking) cast iron skillet about 1.5 minutes per side until golden and puffed.
Notes
- Yeast: Dry active yeast works too but naan won’t be quite as soft. Blooming instant yeast in warm water is intentional here — it yields a softer result than adding it directly to the dough.
- Flour: Bread flour makes the softest naan. All-purpose works nearly as well.
- Ghee: Clarified butter with a richer flavor than regular butter. Store-bought or homemade both work, or substitute regular butter.
- Garlic Butter: Melt 2 tbsp salted butter with ½ tsp crushed garlic. Let sit a few minutes to infuse before brushing.
- Cheese: Any melting cheese works. Monterey jack has good flavor and stretch. Mozzarella melts well but is mild.
- Skillet: If no cast iron, use another heavy skillet lightly oiled. Avoid non-stick — the high heat will damage the coating.
- Make Ahead: After the first rise, refrigerate the dough up to 24 hours without punching down. Bring to room temperature fully before cutting and proofing, or the second rise won’t work.
- Nutrition: Excludes butter/ghee brushed on top and cheese filling.