Easy Naan Bread During Difficult Times
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Cook time: 
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Serves: 8 - 10
  • 3 cups / 375 grams – flour (I used T-85, the equivalent of light whole wheat in the States. Unbleached white would be fine too.)
  • 1 teaspoon / 4 grams - sugar (I used coconut sugar because it was the closest ☺
  • ½ teaspoon / 2 grams - baking powder
  • ¼ teaspoon salt
  • 2 teaspoons / 7 grams - yeast ( instant / dry )
  • ½ cup / 60 ml / 2 fl oz - warm water (about 105°F / 40C- once you put it into the bowl to add the yeast, it will cool slightly)
  • 2 tablespoons / 26 grams – olive oil, or ghee or butter (melted) I used olive oil
  • ¾ cup / 184 grams – plain yogurt (Note this conversion is for yogurt! I used a thicker style.)
  1. Mix the first three ingredients (flour, sugar, baking powder) in a bowl, set aside
  2. Sprinkle the yeast on top of the water, stir to mix, let sit five minutes.
  3. Add the oil to the yeast/water.
  4. Add the flour mixture to the yeast water, stir slightly then add the yogurt. Mix with a spoon until all ingredients are almost incorporated. If it seems too dry, drizzle a tablespoon of luke warm water over the top and stir minimally.
  5. Turn the bowl over onto a floured counter top and knead the dough until it all comes together, just a minute or two. It might be sticky, that’s OK, put a little flour on your hands.
  6. Place the dough into a lightly oiled bowl, cover with a towel and set in a warm place to rise. This will take two to three hours, depending on the temperature. I set mine inside with the sun shining on it.
  7. Push the dough down and portion out into pieces the size of a medium sized lemon. Use a little flour to keep them from sticking.
  8. Heat a cast-iron or stainless steel skillet over medium heat with about a teaspoon of oil (I use avocado oil as it has a high heat point.)
  9. Immediately roll a dough ball out to about ⅓-inch thickness. Place in the skillet and cook for about one minute. You’ll see bubbles forming as the dough cooks on the first side. Flip and cook side two about one minute. You want the dough lightly to nicely browned. Remove to a plate and brush the top lightly with ghee or butter.
  10. While the first dough cooks, roll out the next piece so you can put it in the pan immediately after you remove the first piece. Continue until all are cooked.
I added finely minced garlic to some of the dough balls.
Sprinkling minced Italian parsley and mint on top of a cooked naan immediately after you brush it with ghee is also nice. Then just keep stacking the naan and repeating until all are cooked.
Recipe by Savor the Harvest at https://savortheharvest.com/easy-naan-bread-during-difficult-times/