- 2 cups all-purpose flour + more for rolling
- 1/2 cup low or full fat plain yogurt (I wouldn’t recommend non-fat)
- 2 tbsp vegetable oil
- 1 tsp salt
- 2 tbsp sugar
- 1 tsp baking soda
- 1/4 to 1/2 cup warm water
- melted butter to brush on cooked naan (optional)
- In a large mixing bowl, combine flour, salt, sugar and baking soda together and stir. Add in yogurt and vegetable oil and stir until combined. Stir in water, 1/4 cup at a time, adding a tbsp more at a time, as necessary. Either use a wooden spoon or use your hands to mix the flour mixture until everything is combined. If the dough is too sticky, add flour, 1 tbsp at a time. If it’s too dry, add water, 1 tbsp at a time.
- Dust a flat surface generously with more flour and pour out contents from bowl onto floured surface. Knead for 2 minutes, until dough becomes supple, adding more flour 1 tbsp at a time if the flour becomes too sticky. Form into a large ball, loosely cover with a dishcloth of plastic wrap and set aside.
- Remove the dough from the bowl and divide into 8-10 equal parts. I like to roll it into a thick log and cut 8-10 pieces (depending on how large you want your naan). Roll each piece into a ball and cover what you’re not using.
- Dust the surface you’ll be rolling the naan out onto with flour generously. Roll each dough ball into oblong shapes.
- Heat a pan or skillet on medium high heat and let the pan heat up for 3 mins, until very hot.
- Carefully lay out the roll out dough into the pan. You will notice little bubbles forming all over the naan once the dough is over a hot enough pan. Flip the naan when the bottom is golden brown in some spots, about 1 minute on each side. Remove cooked naan from pan and wrap in a towel or aluminum foil to keep warm.
- Repeat with remaining naan. Brush with melted butter, if desired.Serve warm.