Indian Naan Bread is one of those recipes that is incredibly easy to make, but you just somehow never get around to making it. Maybe it’s just me, but I tend to avoid yeast recipes because I can hardly ever plan ahead to remember to make the dough early enough to give it enough time to rise.
…but it’s totally worth it.
With this Naan, you’re just mixing the dough, letting it sit (for 2 hours), roll the dough into 12 balls, let it sit for another 30 minutes, then roll the balls into ovals and bake them in the oven. It’s really not that complicated, yet somehow I build it up in my head to be this day-long baking extravaganza.
Like many of you, I work outside of the home so I can’t always sit around and wait for 3 hours for my bread to rise. However, I can make this on the weekend and simply go about my business in the meantime. And so can you!
I cook mine on this flat cast-iron pizza pan , but any pizza stone or other oven-proof surface will work just fine. If you don’t want to invest in the pizza pan, you could use a regular multi-purpose cast iron pan. I have this one from Lodge, and it’s super affordable and has held up to all my abuse: Lodge Pre-Seasoned 12-inch Cast Iron Skillet.
Just look at those fluffy pieces of heaven!
The Wanderlust Kitchen
3 hrPrep Time
10 minCook Time
3 hr, 10 Total Time
- 3 to 4 c. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. instant yeast
- 1 1/4 c. milk
- 1/4 c. plain Greek yogurt
- 1 tsp. sugar
- 1/8 tsp. ground cardamom
- 1/8 tsp. ground turmeric
- 4 Tbsp. melted Ghee or butter
- Pour the milk into a liquid measuring cup, whisk in the Greek yogurt, and heat in the microwave until warm to the touch (about 110 degrees F). Pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt, cardamom, turmeric, and 2 1/2 cups of the flour.
- Mix well with a wooden spoon or the paddle attachment on your stand mixer. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl (it will still be sticky). Knead the dough using the dough attachment on your stand mixer, or by hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
- Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly, for about 2 hours.
- After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. The dough will still be a little sticky, but you won't have too much trouble forming it into balls.
- Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees Fahrenheit and place a pizza stone or large cast iron pan on the bottom rack of the oven.
- Once the dough has rested for a half hour, one by one, roll each piece into a circle about 6 inches wide. Open up the oven and lay the circle of dough on the hot pizza stone. Spritz the top of the dough with a little water or olive oil. Close the oven and bake the naan for about 2-3 minutes, until it is lightly puffed and brown spots begin to appear on the bottom. Turn the naan using tongs and return to oven for another 2 minutes or so.
- Remove the naan from the oven and place on a cooling rack or large plate. Brush lightly with Ghee or melted butter. Stack the hot naan on top of each other as it comes out of the oven to hep keep the pieces warm.