Naan Bread

Prep time: 10 minutes
Rest time: 60 minutes
Cooking time: 10 minutes

Ingredients for 2 large naan

• 150 g all-purpose flour (plus extra for dusting)
• Pinch of salt
• 2 g baking powder (about ½ tsp)
• 1 g baking soda (a pinch, about ⅛ tsp)
• Pinch of sugar
• 2 tsp of olive oil
• 2 tbsp unsweetened yogurt
• 50 ml warm water (add gradually as needed)
• Olive oil or butter, for brushing

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Steps

1. Mix the dry ingredients: In a small bowl, combine flour, salt, baking powder, baking soda, and sugar. Mix well.
2. Add the wet ingredients: Stir in olive oil and yogurt. Slowly add warm water until a soft, slightly tacky dough forms — you may not need all 45 ml.
3. Knead: On a lightly floured surface, knead the dough for 5 minutes until smooth and elastic.
4. Rest: Return the dough to the bowl, cover with a towel, and let rest at room temperature for 1 hour.
5. Shape: Divide into 2 equal balls. Roll each into a teardrop or oval about ½ cm thick.
6. Cook:
   Heat a skillet (preferably cast iron) over medium-high heat.
   Cook naan for 1–2 minutes until bubbles appear, then flip.
   Cook the other side for another 1–2 minutes until golden and blistered.
7. Finish: Brush with olive oil or vegan butter. Serve hot with your favorite curry or dip.