Learn to make irresistibly soft and pillowy naan in your own kitchen with this simple recipe – it far outshines any store-bought version.
What You’ll Need To Make Naan
As you can see, the ingredients are very basic. The yogurt and olive oil add a bit of tang and richness. The anise seeds add just a hint of licorice flavor; feel free to leave them out, or replace them with nigella seeds (which have a subtle onion flavor), poppy seeds, or sesame seeds. In this recipe, I’ve replicated the tandoor’s high heat and charred flavor using a very hot cast iron skillet or nonstick pan. Making naan at home is so worth the effort—aside from the rising time, it’s quick to prepare, and the taste is leagues above store-bought versions! Paired with saucy dishes like chicken curry, butter chicken, or chicken tikka masala, homemade naan truly shines.
Step-by-Step Instructions
Begin by combining the flour, yeast, sugar, anise seeds and salt in a large bowl, then whisk to combine. Whisk together the yogurt, olive oil, and warm water. Add the liquid mixture to the dry ingredients. And stir with a fork until the dough comes together. Dust your hands with flour and knead into a soft, sticky ball. Cover with plastic wrap. Let rise in a warm spot until about doubled in size, 1 to 1-1/2 hours. Hint: the warmer the spot, the faster it will rise. Fill a small bowl with flour. Dust some of the flour onto a work surface. Dump the dough on top and sprinkle the dough with more flour. Shape the dough into a rectangle, adding more flour as necessary so it doesn’t stick. Then, divide into six equal portions. Heat a cast iron or heavy nonstick skillet over medium-high heat until very hot. While it heats, roll one of the dough balls into an oval about 1/8-inch thick. Place the dough in the hot, dry skillet and cook until the surface is full of air bubbles and the bottom is browned and blistered in spots. Flip the naan and cook a few minutes more. Brush the cooked naan with melted butter, and repeat with remaining dough balls. Sprinkle with parsley, if using, then serve warm.
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Serving size: 1 naan Calories: 241 Fat: 9 g Saturated fat: 3 g Carbohydrates: 35 g Sugar: 3 g Fiber: 1 g Protein: 5 g Sodium: 323 mg Cholesterol: 11 mg
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