Homemade Naan Recipe

Ingredients

• 1/2 cup Water (Warm to 105‑110°F (40‑43°C) in microwave)
• 2 1/4 teaspoons Active Dry Yeast (or one 1/4‑oz packet; ensure it is fresh)
• 1 teaspoon Granulated Sugar (Feeds the yeast)
• 270 grams All-Purpose Flour (Sifted; about 2 1/4 cups)
• 1 teaspoon Salt
• 1 tablespoon Olive Oil (Any neutral oil works)
• 1/3 cup Plain Yogurt (Full‑fat for moisture and tang)
• 1/2 cup Unsalted Butter (For making ghee; 1 stick)
• 2 cloves Garlic (Minced; optional for flavored ghee)

Instructions

1. Warm Water

   Microwave 1/2 cup (120 ml) water for about 30 seconds until it reaches 105‑110°F (40‑43°C).

   Time: PT1M

2. Activate Yeast

   Add 2 ¼ tsp active dry yeast and 1 tsp sugar to the warm water, stir gently, and let sit at room temperature for 5‑10 minutes until foamy.

   Time: PT10M

3. Combine Dry Ingredients

   In the bowl of a stand mixer, whisk together 270 g all‑purpose flour and 1 tsp salt.

   Time: PT2M

4. Mix Dough

   Add the yeast mixture, 1 Tbsp olive oil, and 1/3 cup plain yogurt to the flour. Mix on low speed until just combined, then increase to medium and knead for 8‑10 minutes until the dough is smooth, elastic, and slightly tacky.

   Time: PT10M

5. First Rise

   Lightly oil the mixing bowl, turn the dough out, cover with a clean kitchen towel or plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size.

   Time: PT60M

6. Make Ghee

   While the dough rises, melt 1/2 cup unsalted butter in a small saucepan over low heat. Simmer gently for 15‑20 minutes, skimming the milk solids that rise to the surface. Once the liquid is clear, strain and set aside; divide half for plain ghee and half for garlic‑infused ghee.

   Time: PT20M

7. Punch Down & Portion

   Gently punch the risen dough to release air, then divide into eight equal pieces (about 80 g each). Shape each piece into a smooth ball.

   Time: PT5M

8. Preheat Skillet

   Place a cast‑iron skillet over medium heat and let it heat for 2‑3 minutes until hot.

   Time: PT3M

9. Roll Out Naan

   On a lightly floured pastry mat, roll each ball into an oval about ¼‑inch thick. Lightly dampen your fingertips with water to help the dough stick to the pan.

   Time: PT8M

10. Cook Naan – Method A (Standard)

    Place the rolled dough onto the hot skillet. Cook 1‑2 minutes until large bubbles form on the surface, then flip and cook another minute until lightly charred.

    Time: PT8M

11. Cook Naan – Method B (Pan‑Flip)

    For a puffier result, after the first side shows bubbles, grab the skillet and flip the entire pan so the dough falls onto the top surface. Cook 30‑45 seconds, then flip back and finish the other side.

    Time: PT8M

12. Brush with Ghee

    Immediately brush the hot naan with plain ghee or garlic‑infused ghee. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

246

Protein

3.8 g

Carbohydrates

25 g

Fat

12.5 g

Fiber

1 g