A soft and pillowy homemade naan recipe that is within your reach.
2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling
3 teaspoons sugar
1 teaspoon active dry yeast
1 teaspoon salt
3 tablespoons plain yogurt or sour cream
2 tablespoons extra virgin olive oil
3/4 cup warm water (about 100°F)
1 tablespoon melted butter or ghee butter, for brushing on finished naans
1. In a medium bowl, dissolve the active dry yeast and 1/2 teaspoon of the sugar with 1/4 cup warm water (about 110°F). Let it sit until frothy, about 10 minutes.
2. In a large bowl, whisk together the remaining sugar, flour and salt. Set aside.
3. Once the yeast is frothy, add the yogurt (sour cream) and olive oil and remaining water (1/2 cup) and whisk to combine. Pour the yogurt (sour cream) mixture into the dry ingredients and mix the dough together with a fork. When the dough is about to come together, dust your hand with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.
4. Lightly oil a clean bowl (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1.5 to 3 hours, or until about doubled in size.
5. Fill a small bowl with about a tablespoon or two of flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn’t stick. Roll each portion of dough in the bowl of flour to keep them from sticking.
6. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick (it should be about 9 x 4 inches). I have found that the thickness of the naan is more important than the size. Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, about a minute and a half but no more than two minutes. Flip the naan and cook about another minute more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Repeat with the remaining naans, adjusting the heat lower if necessary as you go, serve warm.
Source: Jenn Segal, Once Upon a Chef — Homemade Naan