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Naan

  • 180 g White Wheat Flour, 13% protein
  • 1/2 t Medium-Grain Salt
  • 2 t Baking Powder
  • 240 g Plain Greek Yogurt
  • 4 Garlic Cloves, crushed
  • 60 g Scallions, thinly sliced
  • 2 T Unsalted Butter, melted

Yields 6 flatbreads.

  1. Mix dry ingredients. Whisk flour, salt, and baking powder evenly in a bowl.
  2. Mix shaggy dough. Add in Greek yogurt gently. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
  3. Knead dough. Transfer dough to a work surface and use your hands to press dough together. Knead 3-5 minutes until dough becomes elastic and a little bit sticky.
  4. Rest. Wrap in plastic and rest 15-20 minutes at room temperature.
  5. Roll naan. Prepare a lightly floured surface. Divide dough into six equal pieces. Use a rolling pin to roll dough until it's about 3 mm thick.
  6. Cook naan. Heat frying pan over high heat. Add flatbread to pan. Cook 60 seconds. Flip. Cook 60 seconds. Remove from heat.
  7. Serve. Brush naan with butter and serve.

Add a bit more flour as necessary when kneading, but try to keep extra flour at an absolute minimum.

How do I roll the dough so thin?

Chef John has a good video segment on rolling the dough super thin.

Stack and cover cooked naan breads with a kitchen towel to keep warm and moist while you cook the other naan breads.

Variation: Scallion Garlic Naan

Add finely sliced scallions and minced garlic when adding yogurt.

  1. Mitzewich, John. "Green Onion Garlic Naan - Don't Call This a 'Shortcut.'" Food Wishes. 9 September 2022. ↩