Grill it, bake it, or stovetop griddle it - this naan will be delicious no matter what.
The Best Naan
Chefs Rick & Dori Matney
6-8
1 hours 40 minutes
15 minutes
Indian
Breads
Ghee used to be hard to find, but check your local grocery store's international aisle. You can also make it yourself!
Ingredients
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2½ tsp active dry yeast
2 tbsp sugar
4½-5 cups AP flour, plus more for dusting and rolling
2 tsp salt
1 tsp baking powder
3 tbsp whole milk
2–3 tbsp full-fat plain Greek yogurt
- 1 large egg, lightly beaten
2 tbsp vegetable oil
- ¾ cup warm water (110–115°F)
2 tbsp ghee
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3 tbsp ghee (or melted butter) infused with crushed fresh garlic and cilantro (cilantro is optional)
Directions
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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.
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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.
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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.
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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.
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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.