Homemade Indian flatbread.


I've made Butter Chicken Curry for a long time, but I've never tried to make homemade Naan until today. It was so simple. The dough was light and airy, and it browned beautifully.


2/3 cup warm water (about 110 degrees)
1 packet Active Dry Yeast
2 teaspoons sugar
2 cups all purpose flour
1/3 cup plain Greek yogurt
2 Tablespoons extra-virgin olive oil (plus more for cooking)
1 teaspoon salt


In a small bowl, combine warm water, yeast, and sugar. Stir. Let sit for 5-10 minutes. It should start to bubble.
In a large bowl, add flour, greek yogurt, oil, and salt. Stir in yeast mixture. Combine with a wooden spoon or your hands. Once you form a ball, knead the dough on a floured surface for about 5-10 minutues or until the dough is smooth.
Cover and set aside in a warm place to rise for at least 1 hour. It should double in size.
Remove from the bowl and place on a counter or board sprinkled with flour. Divide dough into 8 equal portions. Roll into approximately 8" circle or rectangle, about 1/8" thick.
Heat skillet or cast iron skillet over medium-high heat. Drizzle pan with olive oil. Add each naan and reduce heat to medium. Watch for it to begin to bubble. The oil makes a difference in allowing the naan to puff up and bubble. Cook for about 3 minutes on the first side and then flip and cook for 2 minutes longer.


The original recipe says to brush the Naan with melted butter after removing it from the pan. I didn't, because we all like our Naan a little different. Wynn likes to use his to dip up the last of his Butter Chicken Curry sauce. I like to add a little butter to the top. Emmy likes garlic butter. To each his own.

Recipe credit:

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