Homemade Naan

I love Indian food. Like really really love it! I love the spice, the heat and how the mix of all the flavors makes something so special and delicious. I’ve made a lot of Indian dishes over the years, some of them on repeat. But one thing I hadn’t been able to make was homemade naan.

Then I tried Tieghan Gerard’s Half Baked Harvest naan and everything changed. It has the authentic flavors I was looking for with the Indian food I make at home. It’s pillowy and fresh! And while it takes time to make, it’s beyond worth it.

Now, I prefer to make mine a bit thick and puffy. But I know many people like it thinner, so just roll it out to your liking and you’ll have the perfect homemade naan.

How do you like your naan? Let me know in the comments below!

Homemade Naan

Servings: 8 naan
Time: 1 hour, 30 minutes
Difficulty: medium
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Ingredients

1/4 cup hot water (but not boiling just hot tap water)
1 tablespoon sugar
3/4 teaspoon active dry yeast
3/4 cup warm milk
1 cup plain greek yogurt
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
melted butter, for brushing may use olive oil
fresh cilantro or other herbs, for topping

Directions

In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. Enjoy!