Homemade Naan

Made with yogurt to keep it soft, naan has a very slight tang, making it super-flavorful and perfect for soaking up all of that extra sauce from chicken tikka masala or served as an appetizer along with garlic hummus.

Ingredients

• 1/2 c. lukewarm water
• 2 tsp. granulated sugar
• 1 packet active dry yeast
• 1 3/4 c. all-purpose flour, plus more for surface
• 1 tsp. kosher salt
• 1/2 c. full fat greek yogurt
• Vegetable oil, for cooking

Directions

Step 1

In a small bowl or glass measuring cup, combine lukewarm water and sugar. Sprinkle yeast on top and let sit until frothy, about 8 minutes. 

Step 2

In a large bowl, whisk together flour and salt. Add yeast mixture and yogurt and use a rubber spatula to combine. Once a shaggy dough starts to form, dump onto a clean work surface and knead with your hands until a smooth dough forms. Transfer to a clean bowl and cover with a kitchen towel. Let rise until doubled in size, about 1 hour. 

Step 3

On a floured surface, divide dough into 8 equal pieces. Roll each out into a 7” circle. Keep dough covered with a clean kitchen towel. 
 

Step 4

In a large skillet over medium-high heat, heat enough oil to lightly coat the bottom of the pan. Working one at a time, cook dough until blistered and dark golden in spots, about 3 minutes per side. Adjust heat and add more oil as needed.