Homemade Naan Flatbread
There are plenty of great store-bought naan breads out there so idk why I felt like I should make my own. I think it was a product of my pandemic bread making phase. Regardless, I’ll never be buying naan from the store again (Indian restaurant takeout notwithstanding because that’s a whole other level) because this is easy, freezable, and fun to do with kids!
The recipe is easy, but needs to sit for a little bit to rise. It’s a great recipe to make with little kids because it’s mixing and kneading. If you do this with little kids (or those just starting in the kitchen), section off a small piece for each kid to work on while you do the ones people will actually need to eat…!
Servings: 6 naans
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes + 1 to 1.5 hours rising time
Ingredients
1 cup All Purpose Flour
1 cup Whole Wheat Flour
Plus more flour for rolling/shaping
1 tablespoon sugar
1 teaspoon instant dry yeast/rapid-rise yeast
1 teaspoon salt
3 tablespoons plain yogurt (I use full fat Greek yogurt)
2 tablespoons extra virgin olive oil
¾ cup warm water (warm, not hot)
Melted butter for brushing the naans (tbh we usually skip this)
Italian Parsley, chopped for garnish (this too)
Instructions
In a large bowl, whisk together the flour, sugar, yeast, and salt. Set aside to bloom :)
In a medium bowl, whisk together, the yogurt, olive oil, and ¾ cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with). As soon as it comes together, stop kneading.
Lightly oil (or spritz) a large clean bowl with nonstick cooking spray (big enough for the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 to 1½ hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).
Fill a small bowl with about ½ cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking.
Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about ⅛-inch thick (it should be about 9 x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go (I usually find it necessary to lower the heat to medium after the first naan). Sprinkle with parsley, if using, and serve warm.
To keep the cooked naan warm, place them in a 200°F oven and serve in a tortilla warmer or a towel to keep warm while eating.
Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil.Freezer-Friendly Instructions: The naan can be frozen for up to 3 months. Once it’s completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.
