---
author: King Arthur Baking
source: page 83 of The Big Bread Book
video:
hero:
tags: [bread, indian]
draft: true
---

# Naan

## Make the Dough

1. In a medium bowl, mix (180 g)[unbleached all-purpose flour], (90 g)[unbleached bread flour], (6 g)[fine salt], (4.5 g)[instant yeast], and (4 g)[sugar].
2. Add (142 g)[warm water], (70 g)[full-fat Greek yogurt], and (28 g)[ghee] (melted).
3. Stir until no dry flour remains.
4. Knead on a lightly floured surface until smooth and elastic (6–8 min).
5. Cover and let rise until doubled, about 1 hour.
6. Alternative: Use a stand mixer with dough hook—mix on medium-low, then medium until elastic (about 5 min).

## Divide and Rest

1. Turn dough onto a floured surface.
2. Divide into 8 equal pieces (≈65 g each).
3. Shape into rounds.
4. Cover and rest 20 minutes.

## Roll and Cook

1. Roll each piece into an 8-inch round.
2. Preheat a skillet (nonstick or cast iron) over medium-high.
3. Cook each naan one at a time.
4. Cook first side 40–50 sec until bubbles form.
5. Flip and cook 30–40 sec until lightly browned.
6. Brush with (28 g)[melted ghee] and wrap in a clean towel.
7. Stack and repeat.

## Finish

1. Brush with more melted ghee.
2. Optionally, top with (6 g)[nigella seeds], (15 g)[chopped fresh cilantro], and [flaky sea salt].
3. Serve warm.