Naan Recipe

This is a good basic naan recipe that I've made a few times now. The naan comes together pretty quick and easy - just mix together, knead and let rise about an hour before you want dinner. :D

You can mix in all sorts of things - garlic, cilantro, cumin seeds - or just brush it with ghee to finish! I like mine plain because the naan tastes so nice with sauces.

This naan recipe is also cooked really quick on the stovetop, which makes it nice and convenient. And heats up the kitchen less in the summer!

• 2 cups AP flour (you can sub in a little whole wheat!)
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon salt
• 2 teaspoons white sugar
• 1/2 teaspoon baking powder
• 2 tablespoons oil (I used coconut!)
• 3 tablespoons yogurt (I used coconut here, too! but dairy is awesome.)
• 3/4 cup warm water

As far as hardware, the most important thing here is a large frying pan or a griddle. I always use my grandmother's griddle to make these - you can cook them a few at a time that way. :D

Combine the flour, salt and and baking powder and mix with a fork. Add in the oil and yogurt and set aside.

Now combine the warm water, yeast and sugar in a measuring cup and mix. Let this sit for a few minutes until it gets nice and frothy.

Pour the yeast into the flour and mix well! You might need to break up clumps of oil or yogurt. :)

The dough will come together and be a little soft and wet.

Flour your work surface and scoop the dough out onto it. 

Put a little more flour over the top and get to kneading! This will take 5-6 minutes. You want the dough to become very smooth and not sticky. I sprinkle the dough with flour during this entire process, kneading in the extra flour as I go.

When it's kneaded, sprinkle some flour in the bottom of your work bowl and place the dough on top. 

Cover the bowl with saran wrap or a towel and let it hang out until doubled. Put it in the warmest spot in your house during this time, it'll help speed it up.

This will normally take under an hour. Sometimes a half hour if you're lucky!

Once the dough's turned into a bit of a monster, pull it out of the bowl onto a floured work surface and sprinkle a little more flour on top.

I like to roll my dough and then cut it into six equal pieces, but you could do any number, really!

Roll each of the pieces out until they're 1/2 inch or less thin. I like my naan to be pretty fat (always between 1/4-1/2 inch thick), but you can roll it out super thin for crispy naan, too!

Spray a pan or griddle with cooking spray and heat over medium-high.

When nice and hot, rub a little water onto the side of the naan you want to cook first. Throw it on the griddle and let it sit for 1-2 minutes, or until big bubbles begin to form. Rub the top side with water and flip. Cook for another 2 minutes or so, until it reaches the color you want.

I normally let mine sit on each side until they're a little charred because I love the flavor! You can make yours a little more blond, though.

Eat straight away or brush them with butter and salt them - either way they're awesome.

They're pretty good warmed up in the microwave the next day too! :D

Want some awesome Indian food to eat them with? Check out these recipes:

• ground beef curry
• cauliflower and potato curry
• chana masala
• desi murgh