Alex and I use this chewy, soft Indian flatbread for everything from dipping into curry to standing in for pizza crust. It’s cooked in a hot cast-iron skillet to mimic the traditional tandoor oven. Serve it with an Indian-style curry (here), alongside a main dish salad, as the base of a naan pizza,* or in Chickpea Shawarma Flatbread. Our recipe uses whole wheat flour, which adds a nutty flavor. It’s a bit of a project, so make it with friends and family when time allows. Naan saves well, so you can make it in advance and keep leftovers at room temperature or frozen.
- Yield: 8 Servings
- 2½ cups all-purpose flour
- 1½ cups whole wheat flour
- 2¼ teaspoons instant yeast
- 2 teaspoons baking powder
- 2 teaspoons plus pinch kosher salt, divided
- 6 tablespoons unsalted butter, divided
- 1 cup 2% milk
- ½ cup full-fat Greek yogurt
- 2 tablespoons honey
- 2 medium garlic cloves
- Italian flat-leaf parsley, for garnish (optional)
- Mix and knead the dough (15 minutes): In a mixing bowl, combine the all-purpose flour, whole wheat flour, yeast, baking powder, and 2 teaspoons kosher salt. Melt 2 tablespoons butter. Add the milk, yogurt, honey, and melted butter to the mixing bowl, and stir until a loose dough forms. If necessary, add an extra splash of milk to bring the dough together. Turn the dough onto a floured counter and knead until it is stretchy and smooth, about 7 to 8 minutes.
- Let the dough rise (about 2 hours): Place the dough back into the bowl and cover it with a clean towel. Allow the dough to rise in a warm spot until doubled in size, about 1 to 2 hours depending on the environment. When the dough has doubled, punch it down. Divide the dough into 8 equal-sized balls. Cover and allow to rest another 15 minutes.
- Cook the naan (about 20 minutes): When ready to cook the naan, peel and mince the garlic. Place 4 tablespoons butter in a small saucepan and add the garlic; cook over low heat until the butter is melted.
- Heat a large skillet over medium heat (cast iron works best if you have it). Prepare a bowl of water and a pastry brush. On a lightly floured counter, roll one dough ball into an oval about 6 inches to 7 inches long and ¼-inch or less thick. Brush one side of the naan lightly with water and place wet-side down in the hot skillet; lightly brush the top with water. Quickly cover with a lid and cook until dark brown to black splotches form, 1 to 2 minutes. Flip and press down to deflate any bubbles, and cook another 1 to 2 minutes until cooked through and slightly blackened in parts. Remove from the skillet and brush liberally with melted garlic butter.
- Continue for all remaining naan, adjusting the heat as necessary to ensure even cooking. Place the finished naan on a tray in a 250°F oven and serve warm. If desired, sprinkle the naan with chopped parsley and a pinch of kosher salt.