There are a lot of great ways to make naan. This is the best I’ve discovered so far. It’s relatively quick and you get 12 delicious pieces of yeasted, mildly sour bread.
Best Naan Ever
This excellent naan has more complicated ingredients, but remains relatively quick to make.
Prep Time30 minutes mins
Cook Time15 minutes mins
Rise Time2 hours hrs
Total Time2 hours hrs 45 minutes mins
Course: Side Dish
Cuisine: Indian
Keyword: Bread
Servings: 12 servings
Calories: 195kcal
- 250 g all-purpose flour
- 250 g bread flour
- 2 tbsp canola oil
- 7 grams active dried yeast
- 2 tsp sugar
- 2 tsp salt
- 1 tsp baking powder
- 4 tbsp whole-milk yogurt
- 1 cup whole milk warmed
- 1 tsp canola oil
Measure the 250 g all-purpose flour and 250 g bread flour into the stand mixer bowl. Add the paddle attachment. Mix in the 2 tbsp canola oil, 7 grams active dried yeast, 2 tsp sugar, 2 tsp salt and 1 tsp baking powder. Then add the 4 tbsp whole-milk yogurt and mix until you get a crumb-like texture. If it starts to form a ball, stop and switch to the dough hook. Once mixed, switch to the dough hook, and stir in the 1 cup whole milk (make sure it is warmed to about 100ºF) until it comes together into a ball.
250 g all-purpose flour, 250 g bread flour, 2 tbsp canola oil, 4 tbsp whole-milk yogurt, 7 grams active dried yeast, 2 tsp sugar, 2 tsp salt, 1 cup whole milk, 1 tsp baking powder
Kneed with the dough hook for a few minutes and watch how it is forming. You want it to form a cohesive dough, but it can stay fairly sticky and formless at this point. It should be just dry and gluten-strengthened enough to not stick to the dough hook by the time it is done. (This will be a fairly wet dough, comparatively.)
Place 1 tsp canola oil into a large, clean mixing bowl. Pull the dough out of the stand mixing bowl and gently turn over in the oil in the mixing bowl, so it’s well-coated. Cover with a dish towel that is damp with hot water and set aside in a warm place. Let the dough rise for about 2 hours, until doubled in size.
1 tsp canola oil
Pull the dough from the mixing bowl and gently and quickly roll the dough into a log. Cut the log into 12 equal portions using a knife or dough-scraper. Let rest on a lightly floured work surface, covered with a dry towel (which can also be covered by the wet towel so they don't dry out).
Heat a very large preferably non-stick skillet over medium-high heat, about a 6.5 out of 10. Allow it to get hot while you roll out the first naan.
Next, you will roll out each naan and then add to the hot pan. While it cooks, you will roll out 1-2 more naan. It's best if you have a willing helper to manage the rolling while you handle the cooking naan, but you can multi-task this too. More specifically: With each piece, flatten into a long round, about 4” wide and as long as needed (maybe 9”) to get a fairly thin piece of naan. You may need to use some flour to prevent sticking to the work surface, but try not use too much. Once the pan or skillet is hot, cook each naan for about 45-90 seconds per side and then flip and grill for another 30-45 seconds until cooked and developing color. Remove to a warmed oven, if desired.
Calories: 195kcal | Carbohydrates: 33g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 436mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
Nutrition Facts
Best Naan Ever
Amount Per Serving
Calories 195
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 3mg1%
Sodium 436mg19%
Potassium 85mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 39IU1%
Vitamin C 1mg1%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.