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Oven-Baked Naan

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Ingredients

Warning0 allergens identified

Oven-Baked Naan

1 packet active dry yeast(1/4 oz. per packet)

½ cup warm water

1 tsp granulated sugar

2 tablespoons extra-virgin olive oil

¼ cup plain Greek yogurt

2 ¼ cups all purpose flour(for bread)

½ tsp salt

⅛ tsp baking soda

all-purpose flour(for work surface)

2 tablespoons salted butter(melted)

Whisk together the yeast, water, and sugar in a large mixing bowl until frothy. Add the olive oil and Greek yogurt. Stir to combine. Add the flour, salt, and baking soda to the bowl. Stir with a wooden spoon until dry ingredients are combined into wet ingredients.

Using clean hands, knead the mixture until a tacky dough forms, 1-2 minutes. Cover the bowl with plastic wrap or a clean kitchen towel and set aside to rise until doubled in volume, about 2 hours.

Place a pizza stone on middle rack of oven. Preheat the oven to 450°F.

Turn dough onto a well-floured surface and divide into 6 equal pieces. Use a rolling pin to roll each piece to a scant 1/4-inch thick.

Open oven and swiftly place naan dough pieces on the pizza stone. Bake until slightly risen, about 5 minutes.

Open oven once more, and flip the naan. Continue baking until golden brown on both sides, about 3 minutes.

Check to see that naan is done. Remove from oven or add time as needed.

Brush naan on both sides with the melted butter, if desired, and serve.

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Nutrition

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Tips & Tricks (5)

Pizza Stone Preheating is Critical 🔥
Preheat your pizza stone at 500°F for at least 30 minutes to achieve the high, consistent heat needed to mimic a tandoori oven and create authentic charred spots on the naan.
Greek Yogurt Creates Authentic Texture 🥛
The Greek yogurt adds tangy flavor and tender crumb to your dough; don't skip it or substitute with regular yogurt, as the higher protein content is essential for proper elasticity and chewiness.
Brush Butter After Baking, Not Before ✨
Apply salted butter immediately after removing naan from the oven while it's still hot, allowing it to melt perfectly and adhere to the bread rather than burning during baking.
Optimize Dough Hydration with Warm Water 💧
Use water between 110-115°F to activate the yeast properly without killing it; too hot damages the yeast and too cold prevents proper fermentation and rise.
Strategic Resting Periods Double Your Results ⏱️
Allow the dough to rise for 1-2 hours after adding yeast, then let shaped naan rest for 15-20 minutes before baking to develop superior flavor and achieve light, pillowy texture.