Naan
Soft, chewy flatbread with blistered spots, perfect for pairing with curries and saucy dishes.
| Prep | 30 min + 1–1.5 hrs rising |
| Cook | 20 min |
| Total | ~2 hrs |
| Servings | 6 |
Ingredients
- 240g (2 cups) all-purpose flour, plus extra for rolling
- 1 tbsp sugar
- 1 tsp instant yeast
- 1 tsp salt
- ½ tsp anise seeds (optional)
- 45ml (3 tbsp) plain yogurt
- 2 tbsp extra-virgin olive oil
- 180ml (¾ cup) warm water (about 38°C)
- 2 tbsp melted salted butter
- 1 tbsp fresh Italian parsley, chopped (optional)
Method
- Whisk flour, sugar, yeast, salt, and anise seeds together in a large bowl.
- Whisk yogurt, olive oil, and warm water in a separate bowl, then add to the dry ingredients.
- Stir with a fork until dough begins to come together, then dust hands with flour and knead into a soft, slightly sticky ball.
- Cover with plastic wrap and leave to rise in a warm spot for 1–1.5 hours until doubled in size.
- Turn dough onto a floured surface, shape into a rough rectangle, and cut into 6 equal portions.
- Heat a cast iron skillet over medium-high heat until very hot.
- Roll one portion into an oval about 3mm (⅛ inch) thick.
- Cook in the dry skillet until bubbles form and the bottom is browned, about 2 minutes; flip and cook a further 1–2 minutes until golden and blistered.
- Brush with melted butter and sprinkle with parsley if using. Repeat with remaining portions.
Nutrition (per serving, approximate)
| Calories | ~235 kcal |
| Protein | ~5g |
Notes
- King Arthur flour gives the best results; other brands may need a little extra flour.
- Active dry yeast can substitute for instant — expect a longer rise time.
- Store in a sealed bag at room temperature for up to 1 day, or freeze for up to 3 months.
- Reheat frozen naan wrapped in foil at 180°C (350°F) until warmed through.
Source: https://www.onceuponachef.com/recipes/homemade-naan.html