Naan Bread


  • 1/2 cup warm water (about 110°F)
  • 0.25 ounce packet instant dry yeast (about 2 1/4 teaspoons)
  • 2 teaspoons granulated sugar
  • 3 tablespoons extra-virgin olive oil (plus more for the skillet)
  • 1/4 cup plain yogurt
  • 1 large egg, beaten
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour, spooned and leveled

For the Garlic-Herb Butter (optional):

  • 2 tablespoons melted salted butter
  • 2 teaspoons garlic, minced
  • 2 teaspoons fresh chopped parsley


  1. In a large bowl, combine warm water, yeast, and sugar; let it sit for 5-10 minutes until foamy.
  2. Add olive oil, yogurt, egg, and salt to the yeast mixture. Stir until incorporated and smooth.
  3. Using a wooden spoon, stir in the flour until a shaggy dough forms. Then use your hands to bring it together into a ball until smooth and shiny.
  4. Lightly oil or spray a clean bowl with nonstick cooking spray. Transfer dough to the bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
  5. On a lightly floured surface, cut the dough into 6 pieces and shape each into a ball. Flatten each ball with a rolling pin into a 6″ circle, about 1/8 to 1/4-inch thick.
  6. Preheat a cast iron skillet to medium-high heat and brush with olive oil. Cook each dough circle until the top is bursting with bubbles and the bottom is golden brown, about 90 seconds. Then flip and cook the other side.
  7. Brush each naan with garlic butter and sprinkle with chopped parsley if desired.
  8. Enjoy your freshly made naan flatbreads!

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