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Homemade Naan Bread



2 tsp. dry active yeast
1 tsp sugar
1/2 cup warm water
21/2-3 c. All-purpose flour, divided
1/2 tsp. salt
2 Tbsp. cilantro and roasted onion olive oil
2 Tbsp. garlic olive oil
1/3 c. plain yogurt
1 large egg






1.) Combine yeast, sugar, and water in a small bowl. Whisk together with a fork for a couple minutes or until mixture becomes frothy. Then add both olive oils, yogurt, and egg until combined.


2.) Next, combine 1 cup flour and the salt in an electric mixing bowl. Gradually add the wet ingredients to the bowl with the mixer on low speed. Adding just a 1/2 cup at a time, slowly incorporate the rest of the flour until dough pulls away from the sides of the bowl and is soft but not sticky to the touch.


3.) Turn the dough out onto a lightly floured surface. Knead for about 3 minutes. If too sticky, add just a little flour at a time until smooth.


4.) Return dough to bowl and lightly cover. Allow dough to rise in a warm place until double in size. After proper rising, return dough to floured surface, flatten, and cut into 8 pieces. Form each piece into a ball.


5.) Heat a large, heavy-bottomed skillet over medium (or medium-low heat if you have quick heating burners). Working with one dough ball at a time, use a rolling pin to roll out dough to 1/4 inch thickness. Add to heated skillet.


6.) Cook first side of dough until top side starts bubbling, then flip and lightly brown. Repeat procedure with remaining dough. Serve warm with other dishes or top with a drizzle of plain extra virgin olive oil and fresh herbs.