Naan Recipe

By Jackson Eflin, Marketing Coordinator

I love baking – breads, cookies, pies, you name it I’ve had it in my oven. For National Baking Day I figured I’d share one of my favorite recipes for Naan. It’s a great recipe to have around because naan is easy, simple, and versatile. Being able to put in any kind of filling means you get a lot of variety, and since this recipe makes 6 naans, you might be able to make a few different meals with it.

Ingredients

½ cup warm water
2 tsp yeast
1 tsp sugar

3 tbs olive oil
½ tsp salt
1 egg
¼ cup Greek yogurt
2 cups flour

Optional: Cumin, Garlic, Oregano

Butter, for frying

The Recipe

Combine water, yeast, and sugar. Set aside to prove for 5 minutes.

Combine olive oil, salt, egg, Greek yogurt, and flour.

Optional: Add a smidge of cumin, a dash of garlic, and/or a gleeful scoop of oregano. 

Once the yeast mixture is foaming, combine the two and stir, then knead for 5-8 minutes on a clean counter with a bit of olive oil. Wrap in plastic and leave somewhere warm to rise for an hour, or until doubled in size.

Melt a bit of butter in a medium-hot skillet. Divide dough into six equal portions and roll out very flat, then lay gently into the skillet. Flip when large bubbles form, then dish up after about a minute of cooking. You want both sides to be flecked golden brown, not black.

Add whatever fillings you like and serve warm, or put in a gallon Ziploc bag in the fridge. Eat within three days time.

Ingredients

¼ cup warm water
1 tsp yeast
2 tsp sugar

3 tbs olive oil
½ tsp salt
1 egg
¼ cup Greek yogurt
2 cups flour

Optional: Cumin, Garlic, Oregano

Butter, for frying

The Recipe

Combine water, yeast, and sugar. Set aside to prove for 5 minutes.

Combine olive oil, salt, egg, Greek yogurt, and flour.

Optional: Add a smidge of cumin, a dash of garlic, and/or a gleeful scoop of oregano. 

Once the yeast mixture is foaming, combine the two and stir, then knead for 5-8 minutes on a clean counter with a bit of olive oil. Wrap in plastic and leave somewhere warm to rise for an hour, or until doubled in size.

Melt a bit of butter in a medium-hot skillet. Divide dough into six equal portions and roll out very flat, then lay gently into the skillet. Flip when large bubbles form, then dish up after about a minute of cooking. You want both sides to be flecked golden brown, not black.

Add whatever fillings you like and serve warm, or put in a gallon Ziploc bag in the fridge. Eat within three days time.

Filling Suggestions

If you’re looking for something sweet that the kids might have fun with, try a Naan Pizza with Peaches, Basil, and Fresh Mozzarella. If you’re looking for something a little out of the ordinary, try  White Fish Tacos with Coleslaw! Naan also works for dipping in sour cream and onion dip, salsa, queso, and more.

Previous Post
2024 Summer Newsletter
Next Post
Understanding the Devastating Impact of Food Insecurity on Families with Young Children
LinkedIn
YouTube
Instagram
Translate »