Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Finish
Equipment
Bowl; rolling pin; skillet; brush; clean cloth.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix and knead · About 10 min
- Mix 350 g plain flour, 5 g instant yeast, 10 g sugar, ¾ tsp salt, 120 ml warm water, 100 g yogurt, 20 ml neutral oil. Knead for 8–10 minutes until smooth.
Check: Water should feel warm, not hot; excessive heat can harm yeast.
Rise · About 90 min
- Cover and leave for about 90 minutes in a warm place.
Check: The dough roughly doubles; a cold room may take longer.
Shape · About 10 min
- Divide into 8 pieces. Roll each into a thin oval, about 18 cm long.
Cook · About 20 min
- Heat a dry skillet over medium-high heat. Cook each naan for 1–2 minutes per side; lower heat if dark spots form too quickly. Brush with 25 g butter.
Check: The surface bubbles and dough is cooked through.
Tips
- Keep finished naan under a clean cloth.
- A very thick oval may remain raw inside.
Substitutions
- Use oil instead of butter for finishing.
- Use plain dairy-free yogurt for a different flavour.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Make dough ahead and let it rise slowly in the fridge overnight.
- Bring chilled dough close to room temperature before shaping.
FAQ
Can I use baking powder instead of yeast?
That requires a different dough ratio. This draft uses yeast.
Why is naan hard?
It may be overcooked or exposed while cooling. Keep cooked naan covered.
Can I add garlic?
Brush cooked naan with garlic butter; raw garlic can burn on the skillet.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
