Grill it, bake it, or stovetop griddle it - this naan will be delicious no matter what.
The Best Naan
Rated 5.0 stars by 1 users
Category
Breads
Cuisine
Indian
Author:
Chefs Rick & Dori Matney
Servings
6-8
Prep Time
1 hour 40 minutes
Cook Time
15 minutes
Ghee used to be hard to find, but check your local grocery store's international aisle. You can also make it yourself!
Ingredients
For the Dough
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2½ tsp active dry yeast
-
2 tbsp sugar
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4½-5 cups AP flour, plus more for dusting and rolling
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2 tsp salt
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1 tsp baking powder
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3 tbsp whole milk
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2–3 tbsp full-fat plain Greek yogurt
- 1 large egg, lightly beaten
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2 tbsp vegetable oil
- ¾ cup warm water (110–115°F)
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2 tbsp ghee
To Finish
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3 tbsp ghee (or melted butter) infused with crushed fresh garlic and cilantro (cilantro is optional)
Directions
Activate the Yeast:
In a small bowl, combine the yeast, sugar, and ¼ cup warm water. Make sure the water is not too hot, as excess heat will kill the yeast. Let the mixture stand until foamy, about 5–10 minutes.
Make the Dough:
Place 4½ cups flour, salt, and baking powder in the bowl of a food processor fitted with a dough blade, or in a stand mixer fitted with a dough hook. Mix briefly to combine.
Add the yeast mixture, milk, yogurt, egg, vegetable oil, and remaining ¾ cup warm water. Knead until the dough is smooth and elastic.
This will take 2-3 minutes in a food processor, 5-8 minutes in a stand mixer, 8-10 minutes if kneading by hand. The dough should be soft but not overly sticky. Add additional flour as needed.
Rise & Portion Dough:
Transfer the dough to a large, lightly oiled bowl, turning to coat all sides. Cover with plastic wrap, then a kitchen towel. Let rise in a warm, draft-free spot until doubled in size, about 1–1½ hours.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and place on a lightly floured baking sheet. Cover with a slightly damp kitchen towel and let rise again until doubled, 40–60 minutes.
Prepare & Shape Dough:
Choose your cooking method and preheat accordingly:
Griddle: Heat to 400–425°F
Oven: Place a pizza stone on the bottom rack and preheat to 450°F
Grill: Set up for direct grilling and heat to medium-high
On a lightly floured work surface, roll each dough ball into a disk about 6 inches in diameter. Stretch one end slightly to form a teardrop shape. Brush off any excess flour.
Making Naan:
On a griddle, brush lightly with ghee or a high-temp cooking oil. Place the rolled dough onto the surface and cook until bubbles form, about 2 minutes. Flip with a spatula and cook the second side until lightly browned. Brush immediately with ghee or garlic butter and place in a cloth-lined basket. Repeat with remaining dough.
In an oven, turn on the broiler. Place 1–2 pieces of dough on a pizza stone or cast-iron skillet. Broil until the bottoms are browned and the tops blister, puff, and lightly toast, 2–4 minutes. Remove, brush with ghee or garlic butter, and transfer to a cloth-lined basket. Repeat with remaining dough.