Naan Bread

Sunday, January 12, 2020

So, if you have the time, why not spend a Sunday afternoon making some Naan Bread?  Because there isn't much prep, and the payoff is incredible.  Homemade Naan bread is pretty damn good and this is so much better than the ones you can buy at the store.  The leftover Naan's will be made into either breakfast pizza or just regular pizza.  These will definitely go into a regular rotation for monthly cooking.

Naan Bread

Servings: 8

Prep time: 15

Cook time: 45


  • 1/4 cup warm water
  • 1 tablespoon honey
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 3/4 cup warm milk
  • 3/4 cup plain yogurt
  • 4 cups all-purpose flour
  • 1 teaspoon Kosher salt
  • For Finishing
  • 1 stick melted butter, for brushing
  • 4 cloves minced garlic
  • Cilantro, oregano, parsley, dill, thyme for seasoning


  1. Prepare the herbs for finishing by chopping fine, or using an herb grinder. Place the stick of butter into a sauce pan, add the herbs, cover and save for later.
  2. Using a 2 cup glass measuring cup and an instant read thermometer, add 1/4 cup water (105-110°), add 1 package of active dry yeast the tablespoon of honey. Stir to combine and leave sit for 5-10 minutes until foamy.
  3. While yeast is activating, stir together the flower and salt into the mixing bowl of a stand mixer and attach the dough hook.
  4. Heat the milk to 105-110°, add milk to the yeast mixture, then stir in the yogurt. Turn the mixer on low, and begin adding the flour scoop by scoop. Use more or less flour as needed to have the dough come together. Knead for 5 minutes on power level 3.
  5. Turn dough onto a floured board and hand knead for 1-2 minutes to smooth the dough and coat with flour. Place dough ball into an oiled glass container and cover with plastic wrap, ensuring that you have turned the dough into that bowl, so all parts have nothing to stick to. (If you have done it…you know what I mean).
  6. Let dough rise for 1-2 hours in a warm place, or overnight in the refrigerator. The longer the dough rises, the more flavor it gains. Punch the dough down, and knead 30 seconds into a mound. Using a knife or other instrument, cut the dough into 8 equal pieces.
  7. When you are ready to cook your naan, heat a cast iron skillet over medium to medium high heat.
  8. Roll the dough balls flat and spray with water (not if you don't have one, I did not use this, but it is recommended). Place the dough into the hot skillet and put a lid on immediately.
  9. Cook for 2-3 minutes, check so it doesn't burn, then using tongs, flip to the other side and cook an additional 2-3 minutes. Remove to the oven to keep warm while you cook the rest.
  10. When all are finished, turn on the burner where your butter and herbs are. Melt the butter and allow it to cook for just a minute or two, not browning, but thinking about it. Brush the naan bread with the herb and butter mixture and sprinkle with some sea salt, or flakey salt. Try not to eat all of them.

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