Homemade Naan Bread

Add flour, yeast, baking powder, salt, and a pinch of sugar to a bowl or kitchen machine. Mix briefly to combine. Add yogurt, olive oil, and water, then knead until a smooth dough forms. This can be done using a kitchen machine or by hand. Continue kneading until the dough no longer sticks to your hands.

If the dough feels too sticky, sprinkle in a little extra flour and knead again until it becomes soft and manageable. The final dough should be slightly tacky but not wet.

Divide the dough into 6 equal portions of about 110 g each. Alternatively, you can make 12 smaller naan breads depending on your preference. Shape each portion into a ball.

On a lightly floured surface, roll each dough ball into an oval or round shape. Keep them medium-thin for the best balance between softness and structure.

Heat a pan over high heat until very hot. Place one piece of rolled dough into the dry pan. Cook until bubbles form and the underside develops golden-brown spots, then flip and cook the other side. This takes about 1–2 minutes per side.

Melt about 30 g of butter and brush each naan immediately after cooking. This keeps them soft and adds rich flavor.

Stack the cooked naan and keep them covered with a clean cloth to retain warmth until serving.