I made this a few months ago when I was really craving some bread. I’ve adapted my version from this recipe on halfbakedharvest.com. As you can see I only made a few minor adjustments and it turned out well. Hope you enjoy it as much I as did!
Greek Yogurt Naan
2 tsp active dry yeast
1 cup warm water
1 tbs sugar or honey
4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour
1 tsp baking soda
1 tsp salt
¾ cup water or milk
2 tbs butter (softened)
3 tbs Greek yogurt
Melted butter for brushing (may use olive oil)
Fresh cilantro or other herbs for topping
- Dissolve the yeast, 1 cup warm water and honey/sugar in a small bowl until frothy (about 10 mins)
- Mix the dry ingredients together in a large bowl.
- When the yeast is ready add the water/milk and Greek yogurt to the yeast mix. Once thoroughly mixed add this wet mixture to the dry ingredients. The mix will be quite sticky, but it should still form into a ball. If it’s too sticky to play with add a tbl of flour at a time until you can shape into a sticky ball. Place ball in a greased bowl and cover and let it rise in a warm humid area till double in size (about 1 hr). I usually create a warm environment by putting a pot of boiling water underneath the bowl in the oven. Kinda of like a mini sauna for the dough :)
- After the dough has doubled in size, knead for a minute and divide the dough into equal balls. Cover and let rise again for about 20 mins. Take each ball and flatten out to about ¼ inch thick discs. Now it’s time to cook!
- Warm a cast iron skillet over medium-high heat. Do not add any oil to the pan. Brush each side of the bread with oil, herbs of choice, salt and pepper. Add to the hot pan and cover until you see large bubbles form on the top. (about 2 mins). Once you see the bubbles flip and cook the other side for another 2 mins. Repeat until done! Make sure to keep the fresh naan in a warm towel and serve immediately. You can also wrap in plastic once it’s cooled and freeze for later, but I doubt you will have any leftovers…we sure didn’t.
*Note* You can try cooking Naan on a pizza stone or cookie sheet in the oven, but I find it doesn’t steam and puff up as nicely as it does in a cast iron.