I’m not buying store-bought naan again!! The recipe is soo easy and hits the spot! So great with stews, or even as flatbread!
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Dissolve sugar and yeast in warm water. Let sit for 5–10 minutes until foamy if using active yeast.
Mix flour and salt in a bowl. Add yogurt, oil, and yeast mixture.
Knead until smooth and soft for 8–10 minutes. The dough should be tacky but not sticky.
Cover and let rise for 1–1.5 hours in a warm spot until doubled in size.
Divide the dough into 2 portions and roll each into ovals.
Cook on a hot cast iron pan for 1–2 minutes per side over high heat. Brush with butter, chopped cilantro, and crushed garlic.
Ensure the water is warm but not too hot to activate the yeast properly.
Use a cast iron pan for even cooking and a nice char on the naan.
Brush the naan with butter and toppings immediately after cooking for maximum flavor.
Can I use active yeast instead of instant yeast?
Yes, you can use active yeast. Just ensure it foams after dissolving in warm water before using.
Can I make more naans with this recipe?
Yes, you can double or triple the ingredient quantities to make more naans.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute whole wheat flour, but the texture may be denser.
How do I store leftover naan?
Store leftover naan in an airtight container or wrap it in foil. Reheat on a pan or in the oven.
Can I freeze the dough?
Yes, you can freeze the dough after it has risen. Thaw it in the fridge overnight before using.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
