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Ingredients

• 225g Plain Greek-style full-fat yogurt
• 225g Water
• 14g Sugar
• 14g Active dry yeast
• 550g Bread flour
• 8g Salt

• Cooking oil, as needed
• Optional garnishes: Butter, garlic, turmeric root, fresh herbs (such as curry leaves or cilantro), as needed

Equipment

• Stand mixer 
• High-quality plastic wrap (optional) 
• Cast-iron pan or skillet (optional) 
• 1/2 sheet pan (optional) 
• Oven (optional) 

Timing

• 30 min active; 1.5 hr total

Yield

• 10 naan

?

Yeast comes in a dormant state?

Needs to be woken up before cooking.
We do this by warming it gently—in water just slightly above body temperature,
about 90 °F / 32 °C to 100 °F / 38 °C.
Yeast likes its warm bath, too. Just don’t go too hot, which can kill those little yeast babies.

I don’t have yogurt on hand. Can I use something else?

Afraid not. Our recipe is calibrated to work speci!cally with Greek-style full-fat yogurt, so the results won’t be the same with an alternative. But don’t worry— once you have the dough made, you can get wild and creative with the toppings.

Which cooking method should I use?!

Stovetop, oven, or grill—you’re going to get great results no matter what. The texture will just be a bit di”erent. Since cooking in a pan means heat is coming from one side at a time, you’ll get a more moist and chewy bread. Baking in an oven will yield a crispier and lighter !nal product, and will tend to get that darker color common in traditional tandoori naan. Grilling will give the same chewiness as the stovetop method, but with that extra char and #avor from the grill.

1 .
Heat yogurt and water, add to sugar and yeast


In a small saucepan, heat the yogurt and water until just warm—about 90 °F /32°C to 100 °F / 38 °C, or the temperature of a warm bath.

Combine the yeast and sugar in a bowl. Pour in the warm yogurt mixture and stir to dissolve.

550 g Bread ! our ! 8g Salt!

2
Mix the dough

To the bowl of a stand mixer, add #our and salt. Pour in the yogurt-yeast mixture. Use the dough hook attachment to combine the mixture by hand. The dough will be craggy and loose. Place the bowl into the mixer with the dough hook attachment and mix on low/medium speed for about 2 minutes. Increase to medium speed and mix for an additional 1–2 minutes, or until dough is thoroughly combined.

3
Rest the dough

Transfer the dough to a lightly greased bowl, ensuring the top of the dough is lightly greased as well. Cover the bowl with plastic wrap, or a damp warm towel. Let the dough rest at room temperature for 30 minutes.

4
Portion the dough
 Portion the dough into pieces of 100 g each.

5
Roll into balls; rest again

Roll each piece of dough into a ball. Cup the dough in your palm and move your hand in a circular motion, letting the bottom of the dough stick just enough to create tension and a nice, smooth surface.

Place rolled dough on an oiled baking sheet or cutting board. Cover with plastic wrap or a damp, warm towel and let rest at room temperature for an additional 30 minutes.

6 Flatten each piece; prep your chosen cooking method

Spread a bit of oil onto a cutting board, and place a piece of dough in the center. With your !ngers, gently #atten and spread the dough into an oval—being mindful to not overly de#ate it. Add more oil to the board if you experience any sticking. The dough should be soft and pliable.

Pick your cooking method from the options below and crank up the heat.

Option 1: Stovetop


Our preferred method on the stove yields a soft, chewy bread.

Preheat a dry cast-iron skillet on high heat until very hot. Gently place the dough into the center of the pan and cook on one side for 1–2 minutes, or until the dough is pu”y and you get some nice, crisp marks. Flip the dough and cook on the second side for an additional minute.

Option 2: Oven


Baking gives the naan a crispier and airier texture. Make sure your kitchen is well-ventilated since this method can get a little smoky.

Preheat your oven to 500 °F / 260 °C, or use the broil setting. Place the dough on a pizza stone or in a cast-iron skillet, and bake for about 3–4 minutes.

Option 3: Grill


Craving that smokiness only a grill can provide? We’ve got you.

Preheat your grill until it’s very hot. Cook the naan on a grate on one side for 1–2 minutes, until bubbly and slightly charred. Flip the dough and cook on the second side for an additional minute.

10
Garnish and serve

Naan is the ultimate canvas for your #avor imagination. We’ve brushed ours with some melted butter and garlic, sprinkled them with fresh curry leaves and salt, and grated fresh turmeric root to !nish—but follow your own seasoning inspiration. Serve warm and prepare to be showered in compliments.