Ingredients
Method
- In a small bowl, combine the yeast, sugar, and warm water. Stir to dissolve, then let it sit for a few minutes or until frothy. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
- In a separate medium bowl, mix 1 cup of flour with the salt. Add the wet ingredients to the flour mixture and stir until combined. Gradually add more flour, ½ cup at a time, until it becomes difficult to stir with a spoon.
- Transfer the dough to a lightly floured surface and knead for about 3 minutes, adding small amounts of flour if needed to prevent sticking. The dough should remain soft and smooth.
- Cover the dough loosely and let it rise for about 1 hour or until doubled in size.
- After rising, gently flatten the dough into a disc and cut it into 8 equal portions. Shape each piece into a small ball.
- Heat a large, heavy-bottomed skillet over medium heat. Roll out one dough ball at a time into a ¼-inch thick circle, about 6 inches in diameter. Place it onto the skillet and cook until golden brown with large bubbles forming on the surface. Flip and cook the other side until golden brown.
- Stack the cooked naan on a plate and cover with a towel to keep warm. Repeat with the remaining dough balls. Serve plain or brush with melted butter and sprinkle with herbs.
Nutrition
Notes
Soft, fluffy naan fresh off the skillet makes a perfect side for many dishes. Customize with garlic butter for an extra treat!