Naan Bread at Home

Naan is a light, chewy, pillow of bready goodness. It is one of my favorite food items in the world. No indian meal in my opinion is complete without a piece of naan to scoop up some dahl, saag paneer, mango chutney, or raita. Tradition naan is cooked in a tandoor oven at temperatures hotter than a home oven can reach. I tried making naan in my oven, but found that cooking it on the shove top in a dry preheated cast iron pan works better.


2 3/4 cups of white bread flour

2 1/4 teaspoon of saf yeast*

1 tbsp of honey

1 cup of room temp water

1/4 cup of whole milk yogurt

1 tbsp olive or sunflower oil

pinch of salt

4 Tbsp of Ghee butter or unsalted butter

Making the dough:

Combine the flour, salt, and yeast in a food processor. add the yogurt, oil and honey. Add the water a little at a time, with the food processor running and process until the dough forms a ball. It will be stick, so you might need to add a little more flour. Knead the dough a little, then place in a bowl.

Rising the dough:

Add a little more oil to coat the dough, then cover with a piece of plastic and set out in a warm place to rise for 45-60 minutes.

After the dough has risen, punch down the dough and shape into eight equal size balls. Cover the balls with damp cloth and allow to rest for 10 minutes.

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Shaping the dough:

Flatten out the dough in a rough round shape. Either stretch out the dough or use a rolling pin to form a thin roundish disk. I like a rustic naan, so I stretch it. I find that stretching creates an non-uniformed thickness, which resembles the ones in the indian restaurant.

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Heat a cast iron pan on medium high for five minutes. When the pan is hot, place a shaped naan on the dry cast iron pan. Cook for about a minute, then flip.

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Cook the flip side for a few more minutes, then flip again on the first side for about a minute.

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Coat one side with ghee or butter.

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Repeat until all eight pieces are cooked. Serve with your favorite Indian dish.

*SAF Yeast: I use this kind of yeast for all of my baking. It keeps for years in the frig and does not require a pre-soak. Just add it to a recipe.

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