Ingredients
Equipment
Method
- Add the self rising flour, Greek yoghurt, and salt to a large bowl and mix by hand until a rough dough forms.
- Knead the dough for 2 to 3 minutes until smooth, then shape into a ball.It will be sticky and that's completely normal, don't be tempted to add any more flour because it'll make the finished naan breads too dense!
- Cover and let the dough rest for 20 minutes.
- Divide into 4 equal pieces and keep covered while working.
- Roll each piece into a rough oval, fold the sides inward so they overlap with the seam underneath, then roll out again into a large oval.
- Preheat a griddle or skillet to medium high heat, around 400°F.
- Cook each naan for 4 to 5 minutes on the first side until bubbles form and the underside is golden, then flip and cook for another 4 to 5 minutes until fluffy and cooked through.
- Brush with butter, garlic, or herbs if desired, or finish on a grill for 1 minute per side for extra flavor.
- Serve warm.
Notes
- Greek yoghurt gives the best flavor and texture
- The folding step helps create thicker naan
- These are designed to be larger and more substantial
Storage
- Store in the fridge for up to 3 days
- To reheat: Warm on a griddle or grill for 1 minute per side
Related Recipes:
- Check out all our other Bread Recipes!
- See more Side Dish ideas!
Nutrition information is automatically calculated, so should only be used as an approximation.