Breads · Tested at home
Homemade Naan
Original recipe by Jennifer Segal · Once Upon a Chef
Best of the Best · Selected by Justin. Ingredients retained; functional instructions independently written.
A yeast-and-yogurt flatbread cooked in a dry skillet and brushed with melted salted butter.
Prep30 minutes
Cook20 minutes
Total50 minutes, plus 1 to 1½ hours rising time
Makes6 naans
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
Turn up the heat
Let’s cook.
- Combine the flour, sugar, yeast, salt, and optional anise. Separately whisk the yogurt, oil, and warm water. Stir wet into dry with a fork, then briefly knead with floured hands just until a soft, slightly sticky dough comes together; add flour only as needed.
- Put the dough in a greased bowl, cover, and let rise somewhere warm for 1–1½ hours, until roughly doubled.
- Use the dusting flour on the counter, hands, and dough. Shape a rectangle, divide into six, and coat the portions lightly with flour.
- Heat a cast-iron or heavy nonstick skillet over medium-high. Roll each portion to about 9 by 4 inches and ⅛ inch thick. Shake off loose flour and cook in the dry pan a few minutes, until bubbling and browned underneath.
- Turn and cook 1–2 minutes more. Brush with butter and keep covered with a clean towel while cooking the rest. Lower the heat if needed. Add optional parsley and serve warm.
Recipe Notes
About ½ cup (65 g) flour set aside for dusting/rolling; this is the additional flour already allowed in the ingredient line.
Oil or nonstick cooking spray to grease the rising bowl; amount not stated.
From Justin’s kitchen
She knows her stuff! These turn out amazing every time.