Time: 2 hours 5 minutes
Yield: 6 servings
Naan is a popular staple often served with Indian meals; it’s perfectly designed for scooping uptick sauces or mopping up the last morsels of flavor. Homemade Naan Bread is fluffy, flavorful, and surprisingly easy to make in your own kitchen. Homemade Naan Bread is perfect as a snack with a pat of butter or as a side for tasty meat meals or with soups!
Ingredients• 3 tablespoons water, warm • 1 1/2 teaspoon active dry yeast • 1 tablespoon plus 1/4 teaspoon granulated sugar, divided • 1/2 cup whole milk, warmed • 1/3 cup plain yogurt, room temperature • 2 tablespoons olive oil • 1 large egg yolk • 1 teaspoon salt • 2 1/4 cups unbleached all-purpose flour, spoon and leveled, divided
In the bowl of an electric stand mixer beat the warm water, yeast, and 1/4 teaspoon of the sugar.
Let the mixture rest until it becomes frothy, about 5-10 minutes.
Switch the stand mixer to the paddle attachment.
Add in the milk, yogurt, olive oil, egg yolk, remaining 1 tablespoon of the sugar, and the salt.
Stir in about 2/3 of the flour and mix to combine.
Switch the stand mixer to the hook attachment.
Mix in the remaining 1/3 of the flour.
Allow the stand mixer to knead the dough on low speed until the dough pulls away from the sides and is slightly sticky.
Add a few extra tablespoons of flour as needed.
Lightly oil a large mixing bowl.
Transfer the dough contents to the prepared bowl.
Cover the bowl with plastic wrap or aluminum foil and allow the dough to rest and rise until it has doubled in volume, about 1 hour 30 minutes-2 hours.
Gently punch the dough down.
Divide the dough into 6 equal portions.
Round out the edges of each dough portion.
Keep the dough portions covered with greased plastic wrap.
Heat a cast-iron skillet over medium-high heat on the stovetop.
Working one piece of dough at a time, on a lightly floured surface, shape each piece of dough into a flattened teardrop shape. Dip your fingers into water, if needed.
Spritz the tops of the dough with a bit of water or cooking oil.
Place the dough moist side down on the hot cast-iron skillet.
Cook until golden brown spots appear on each side, about 30 seconds per side.
Repeat with the remaining naan, reducing the temperature of the skillet if the naan is browning too quickly.