This is another carb recipe I know I’ll be making again and again.  The dough only had to rise for an hour and the execution was super easy.  You basically make a dough, let it rise, divide into 8 mini dough balls, roll out and cook like a pancake.

Dough before it’s had a chance to rise

Dough after one hour of rising

The result is this fluffy, super flavorful warm fresh bread.  It was amazing with curry but would make a great sandwich bread, Persian stews or with some sort of dip.  I feel like the instructions make it sound harder than it is but when you’re making it you’ll be amazed how easy it was for something so yummy.

A few recipes ideas to have with your homemade naan:

• Quick Coconut Curry Chickpeas with Veggies
• Sweet Potato and Spinach Curry with Cauliflower Rice
• Mast-O-Khiar: Persian Cucumber Yogurt Dip
• Mast-O-Musir/Persian French Onion Dip 
• Moroccan Butternut Squash and Goat Cheese Soup with Ginger Cream, Pistachios and Pomegranate Arils
• Khoresh Bademjan: Eggplant and Tomato Stew
• Khoresh Gheymeh: Persian Split Pea Stew with Fries (Vegan + Gluten-free)
• Vegan Fesenjan: Butternut Squash, Walnut and Pomegranate Stew
• Vegan Ghormeh Sabzi: Iranian Herb Stew

You’ll need (for 8 portions):

• 2 tsp dry active yeast
• 1 tsp sugar
• 0.5 cup room temperature water
• 2.5 cups flour, divided
• 0.5 tsp salt
• 0.25 cup olive oil
• 1/3 cup plain yogurt (I used greek yogurt)
• 1 large egg

To Make:

1. Combine yeast, sugar and water in small bowl.  Let sit for a few minutes so it can get a little frothy.  Once frothy, whisk in oil, yogurt and egg until combined.
2. In large bowl whisk together 1 cup of flour and salt.  Pour wet ingredients into flour/salt mixture and stir until well combined.
3. Now you are going to add 0.5 cup of flour at a time until the dough turns into a ball that can no longer be stirred.  I ended up adding 1.5 cups which means for this whole batch of naan I used 2.5 cups flour total.
4. Once you’ve made this ball of dough dump it onto a lightly floured surface and knead for 3 minutes adding small amounts of flour as necessary to prevent sticking (but don’t go crazy adding flour or your dough will be stiff).
5. Place dough back in the bowl you were using and cover with a clean dish towel.  Let rise for 1 hour.
6. Place dough on counter and gently flatten into a disc.  Divide into 8 equal pieces and shape each piece into a small ball.
7. Heat a large skillet over medium heat.  A cast iron skillet would be perfect.  Roll out dough balls, one at a time until roughly 0.25” thick.  Place dough directly onto the skillet and cook until bottom is browning.  Flip and repeat on the other side.  Remove and place on a plate covered with a towel or on a baking sheet in a low oven to keep the naan warm.  Repeat with remaining dough balls.
8. These are best eaten warm.  Brushing with butter would take them over the top but I couldn’t wait for that step and just dove right in.  Delicious!

 Inspired by BudgetBytes