Ingredients
Scale
- 2 cups (256 g) all-purpose flour
- 1 teaspoon (5 g) kosher salt
- 1 teaspoon (4 g) instant yeast
- ½ cup + 2 tablespoons (136 g) boiling water
- ½ cup (120 g) Greek yogurt
- 2 tablespoons melted butter, for brushing
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl, stir together the boiling water and yogurt. Add the yogurt mixture to the flour mixture and stir with a spatula until stiff, then knead briefly with hands for 1 minute until a sticky dough forms.
- Cover the bowl with a towel and let rise in a warm spot for 1 to 1.25 hours until doubled.
- Turn dough onto a lightly floured surface, divide into 6-8 portions, roll each into thin ovals about 1/8-inch thick. Heat a cast-iron skillet over medium-high heat, cook each naan 1-2 minutes per side until puffed and charred. Brush with melted butter and serve warm.
Notes
Use a digital scale for precise flour measurement to ensure best texture. Boiling water tenderizes the dough via gelatinization. For garlic naan, add minced garlic to the butter brush. Store leftovers in an airtight container for up to 2 days; reheat in a skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Bread
- Cuisine: Indian
Nutrition
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 10mg