Naan Part Deux

In our quest for the perfect naan, I present the most fluffy version to date.  My sister insisted the consistency of this batch matched the kind she gets frozen from Costco.  I’d say that’s a success!  It’s still not as fluffy as I’d like, but we’re SO CLOSE.  IT’S SO FLUFFY!!!!

Naan Part Deux | doomthings

Ingredients (adapted from Home Cooking Adventure):

  • 2 1/2 tsp dry active yeast
  • 1 tbsp brown sugar
  • 1/2 cup warm water
  • 4 cups flour
  • 1 1/2 tsp salt
  • 1/8 tsp baking soda
  • 1 cup plain yogurt (I used greek)
  • 5 tbsp melted butter (ghee is preferable but I was too lazy to make it)


  1. Combine sugar with yeast and dissolve in the warm water.  Let sit about 10 minutes, or until foamy.
  2. In the meantime, sift together flour, salt, and baking soda.
  3. Add yogurt, butter (or ghee), and foamy yeast mixture and stir until soft dough forms.  Knead until dough pulls away from bowl.  Add water or flour as needed if dough is too dry or too sticky.
  4. Cover with plastic wrap and let sit for 1 – 2 hours, or until doubled in size.
  5. Punch down dough and knead on a floured surface for about 4 minutes.*
  6. Cut dough into 8 pieces, cover and let sit for 30 – 45 more minutes.
  7. Roll each piece into an oval about 6 – 8 inches long.**
  8. Brush one side of naan with extra melted butter and place in a cast iron skillet on medium to medium high.
  9. Once the naan starts to bubble all over (roughly 1 minute), flip over and cook about 1 more minute or until the bottom starts to brown.
  10. Repeat step 9 for each dough oval.

*I realized while writing this that I missed this step.  I’m curious to see how this will change the consistency of the naan.  I will update when I make it again.

**It is recommended that you don’t roll back and forth, stretch/roll out from the middle in one go.  I didn’t quite follow this, but there’s really no other way to roll it out well.






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