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Naan

An easy to make Indian Flatbread that is ready to eat, fresh and hot from the oven in about an hour using Quick Rise Yeast and a mixer to do the kneading for you.
Naan
Yield 6 naan (flatbreads)

Ingredients

  • 2 1/2 - 3 cups all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
  • 2 teaspoons granulated sugar
  • 1/8 teaspoon baking soda
  • 1 teaspoon table salt
  • 3/4 cup warm water (120-130°F)
  • 1/4 cup oil
  • 1/4 cup full fat plain yogurt
  • Melted butter - enough for brushing after baking

Instructions

  • In a large mixer bowl, combine 1 1/2 cups flour, yeast, sugar, baking soda, and salt. Add warm water, oil, and yogurt to flour mixture. Blend at low speed until moistened; beat 1 minute at medium speed. Switch to the dough hook and gradually mix in enough of the remaining flour to make a smooth dough. Knead for 5 minutes.
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles, about 45 minutes.
  • Preheat oven to 400°F with a pizza stone on the center rack, for at least 30 minutes before baking naan so the pizza stone gets very hot. (See notes for baking in a cast iron skillet.)
  • Punch the dough down, and divide dough in to 6 pieces. Let it rest five minutes covered. Roll out each piece of dough in to a tear drop shape about 8 inches long and ¼-inch thick.
  • Cook naan two at a time, use a spray bottle to lightly mist each piece of dough with water and put it wet side down on the pizza stone. Cook for about 2 minutes until the bottom is lightly browned and starting to puff. Spray with additional water and flip the naan over and cook an additional 2 minutes.
  • Remove from the oven and brush lightly with melted butter.
  • Wrap naan in aluminum foil to keep them warm until ready to serve.

Notes

You can also grill your naan or cook it in a covered cast iron skillet (pictured). This will achieve more of the typical browning.
Cast Iron Skillet Directions: Preheat skillet over medium heat. Use a spray bottle to lightly mist a piece of dough with water and put it wet side down in the skillet. Cover. Cook for about 2 minutes until the bottom is lightly browned and starting to puff. Spray with additional water and flip the naan over, cover, and cook an additional 2 minutes.
Recipe by Barbara Bakes.