I can’t believe a lot of things. One of which is that I’ve waiting this long to do a naan recipe. I mean, this naan is the best and only flatbreadish type recipe you’ll ever need. And you don’t even really need bread making skills, or most any kind of skills to make this naan. But I feel like I need to warn you that if you make this naan, all others will pale in comparison and then you’ll have have to keep making this one. Because these are seriously some bread goals and naan goals.
I never thought I’d be the type of person who would make her own naan. I’ve watched it being made- kneaded until tender, then pulled into the signature oblong shape, and then slapped onto the searingly hot walls of a tandoor oven. Served fresh and table side, what’s there not to love? It’s the most perfect bread to soak up the warm and bold flavors of butter chicken or rogan josh. Or go ahead and turn the leftovers into crispy, crunchy naan-tons for a tandoori chicken caesar salad.
Let me talk you through this situation.
- You mix the ingredients and knead for two minutes. Yes, two minutes. That’s it. Set it aside to rest for 10 minutes. Go break up some fights between the kids. Or dance your day off and get your appetite ready. Or go ahead and sit down on the couch and pretend you’re on a beach somewhere.
- Come back to reality. Roll the dough out into what will become the best thing you put in your mouth all day and prepare to enter my carb heaven.
- Cook and eat copious amounts. *repeat all day, everyday*
Tender, pillowy, warm. I don’t need much else in my life. I’ll be over here, with my stack of warm, fresh naan. And you, my friend, can be in that same boat. I’ve made this naan almost daily since I first started making this recipe because we always run out! And while we’re here, let’s talk about the shape. I’ve never been able to get my chappatis spectacularly round because my skill level is beginner level here. But these oblong naan are perfect for me to roll because there’s no turn at a 45 degree angle business. You just stretch it out, in a shape close to a triangle or oval and you can be on your way! Or just shape it however you want, I won’t judge. Friends don’t let friends not make naan because they don’t have round rolling out skills.
About the dough- I found that on humid and rainy days, I end up needing a little less liquid than my recipe calls for because the air soaks up more moisture so the flour needs less liquid. If you do end up adding too much water, the best way to correct it is by adding more flour one tablespoon at a time until you have a dough that’s easy to handle and not ultra sticky. If the air is dryer (if the weather is cooler or your AC is running), you’ll likely end up using all of the liquid and may need to add more. If that’s the case, add water, one tablespoon at a time until you have a workable texture. I’ve screwed it up both ways and still managed to have consistent results each time.
I’ve gone from naan making novice to a jedi skill level in the last few weeks and hope you’ll find your happy medium too. Until then, make naan, eat, and make again!
- 2 cups all-purpose flour + more for rolling
- 1/2 cup low or full fat plain yogurt (I wouldn’t recommend non-fat)
- 2 tbsp vegetable oil
- 1 tsp salt
- 2 tbsp sugar
- 1 tsp baking soda
- 1/4 to 1/2 cup warm water
- melted butter to brush on cooked naan (optional)
- In a large mixing bowl, combine flour, salt, sugar and baking soda together and stir. Add in yogurt and vegetable oil and stir until combined. Stir in water, 1/4 cup at a time, adding a tbsp more at a time, as necessary. Either use a wooden spoon or use your hands to mix the flour mixture until everything is combined. If the dough is too sticky, add flour, 1 tbsp at a time. If it’s too dry, add water, 1 tbsp at a time.
- Dust a flat surface generously with more flour and pour out contents from bowl onto floured surface. Knead for 2 minutes, until dough becomes supple, adding more flour 1 tbsp at a time if the flour becomes too sticky. Form into a large ball, loosely cover with a dishcloth of plastic wrap and set aside.
- Remove the dough from the bowl and divide into 8-10 equal parts. I like to roll it into a thick log and cut 8-10 pieces (depending on how large you want your naan). Roll each piece into a ball and cover what you’re not using.
- Dust the surface you’ll be rolling the naan out onto with flour generously. Roll each dough ball into oblong shapes.
- Heat a pan or skillet on medium high heat and let the pan heat up for 3 mins, until very hot.
- Carefully lay out the roll out dough into the pan. You will notice little bubbles forming all over the naan once the dough is over a hot enough pan. Flip the naan when the bottom is golden brown in some spots, about 1 minute on each side. Remove cooked naan from pan and wrap in a towel or aluminum foil to keep warm.
- Repeat with remaining naan. Brush with melted butter, if desired.Serve warm.