Yield: Makes 8 naan breads
Ingredients for Basic Naan
| Ingredient | Amount / Weight | Note |
|---|---|---|
| All-purpose flour | 4 cups | |
| Instant dry yeast | 1 tbsp | |
| Kosher salt | 2 tsp | |
| Baking soda | ½ tsp | |
| Baking powder | 1 tsp | |
| Plain yogurt or buttermilk | ¾ cup | |
| Warm water | 1 cup | See note below |
| Butter | 4 tbsp | Melted |
| Minced cilantro | 1 tbsp | Optional |
Steps for Basic Naan
- In a large mixing bowl, combine the flour, instant dry yeast, kosher salt, baking soda, and baking powder.
- Add the plain yogurt (or buttermilk) and warm water to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
- Preheat your oven to the highest temperature possible with a pizza stone or heavy baking tray inside.
- Divide the risen dough into 8 equal portions. Roll each portion into a ball, then flatten into an oval shape about 1/8 inch thick.
- Brush each piece of naan with melted butter and if desired, sprinkle with minced cilantro.
- Place naan on the hot pizza stone or baking tray and bake for about 2 to 3 minutes or until puffy and lightly golden brown. Flip and bake for another 1-2 minutes.
- Serve the naan warm.
Ingredients for Sourdough Naan Variant
| Ingredient | Amount / Weight | Note |
|---|---|---|
| Sourdough starter discard | 1 cup | |
| Reduce instant dry yeast | ½ tbsp | |
| Reduce warm water | ¾ cup | Adjust as needed |
Steps for Sourdough Naan Variant
- Follow steps 1-2 of the Basic Naan recipe, but reduce the yeast to ½ tbsp and replace 1 cup of warm water with 1 cup of sourdough starter discard.
- Adjust the amount of water as necessary to form a soft, manageable dough, noting that sourdough starter consistency can vary.
- Proceed with steps 3-9 as outlined in the Basic Naan recipe, noting that the sourdough variant may require a slightly longer fermentation time, depending on the activity of your sourdough discard.
Note for Basic and Sourdough Naan: The water should be warm but not too hot to the touch (about 110°F or 45°C) to activate the yeast without killing it.