Homemade Naan Recipe
Homemade naan is soft, chewy, bubbly deliciousness. Enjoy it as a side dish or an appetizer. Use it to scoop soup or finish off sauce. It's so easy and delicious you'll wonder why you haven't been making naan all along.
Equipment
- Cast Iron Pan
Ingredients
- 102 grams warm water 1/2 cup
- 8 grams active dry yeast 2 tsp
- 8 grams honey 1 tsp or just 1 squeeze
- 50 grams milk (warm for 10-15 seconds in microwave) 1/4 cup
- 250 grams bread flour (or all purpose) 2 cups
- 6 grams salt 1 tsp
- 16 grams olive oil 2 tablespoons
Herb Infused Olive Oil Topping
- 16 grams oil 2 tablespoons
- 8 grams water 1 T
- 2 cloves garlic 1 tsp
- 8 grams salt 1 tsp
- 1 tsp Italian seasoning
Instructions
Herb Infused Olive Oil Topping
- Whisk all ingredients together in a small bowl and set aside.
Homemade Naan
- Add warm water, warm milk (heat it for 10-15 seconds in a microwave), yeast, and honey in a bowl and give it a quick stir.
- Add in flour and salt, and knead for about 30 seconds with a dough hook in a mixer or by hand.
- Add the oil and knead for about 3-5 minutes.
- Cover with a damp towel and let rise for 30 - 60 minutes, or almost double.
- Lightly dust your counter with flour and divide the dough into 8 pieces. Taking 1 piece at a time, flatten a bit, then fold the edges into the center. Pinch together and turn over, placing the seem side down. Repeat with the 7 remaining pieces.
- Keep all the unused dough under plastic while you're working.
- Heat a cast iron skillet on medium heat for about 5 minutes. Drizzle a bit (1/2 - 1 tsp) of oil in the pan just so it shines.
- Roll out 2 balls of dough, about 1/8" thick and place them in the hot pan. You should see them bubble up immediately.
- Cook for about 30-90 seconds and then flip to the other side and cook again. Place on a wire rack when done.
- Repeat for all remaining pieces.
- Brush the slightly warm tops with herb infused olive oil and then enjoy the most delicious naan that's ever come out of your kitchen!