clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

A Simple Homemade Naan Recipe

  • Author: Liz Sloan
  • Prep Time: 5 hours
  • Cook Time: 10 minutes
  • Total Time: 5 hours 10 minutes
  • Yield: 4 Flatbreads 1x


Courtesy of Nick Sharma’s Season Cookbook



½ cup whole milk, heated to 105 to 115 degrees F

1 large egg

2 Tbsp. plain, full fat greek yogurt

1 Tbsp. unsalted butter, melted

1 Tbsp. sugar

1 Tsp. fine sea salt

1 Tbsp. active dry yeast

2 cups all purpose flour or whole-wheat pastry flour, plus more for rolling naan


Using a fork, whisk the milk, egg, yogurt, butter, sugar and salt in a small bowl. Sprinkle with yeast and let sit for 5 minutes. The mixture should be bubbly on the surface.

Put the flour in a large bowl or mound on a clean working surface and make a well in the center. 

Pour the yeast mixture into the middle of the well. Using clean hands or a large wooden spoon, gradually mix the flour from the inside wall of the well into the liquid to form a sticky dough. Knead well for 4 to 5 minutes.

Fold the dough by grabbing it from the underside and stretching it and folding it back over itself. Rotate a quarter of a turn and repeat three or four times. Brush a large bowl with a little oil and put the dough in the bowl. Cover with plastic wrap and allow to rise in a dark, warm place until it has doubled in size, about 4 hours.

Divide the dough into four equal parts and shape into balls. On a clean, lightly floured work surface, use a rolling pin to roll out the balls of dough, one at a time, into circles about ⅛” thich and 6” in diameter.

To cook the Naan, heat a large skillet with a lid over medium -high heat. Slap a circle of dough into the hot skillet and cover the pan to trap the steam. Cook for 3-4 minutes, flip the dough and turn the heat to low. Cook covered until Naan blisters, with a few big bubbles, 1 to 2 minutes. Remove from the pan and wrap in a clean kitchen towel. Repeat with remaining circles of dough.

Pin It on Pinterest

Share This