Easy Naan

Author Becky's Mindful Kitchen


  • 1 package instant yeast
  • 1 T sugar or honey
  • 1/4 c warm water (combine this water, yeast and sugar together)
  • 4 1/2 c bread flour or all purpose
  • 1 tsp baking powder
  • 2 1/2 tsp salt
  • 3 T whole milk
  • 3 T greek yogurt or sour cream
  • 1 egg, beaten
  • 2 T olive oil, I use Harrissa olive oil from Harvest Oil and Vinegar to give it a bit of spice
  • 3 T melted butter, or Harvest butter olive oil
  • 3/4-1 c warm water


  1. Combine the first three ingredients in a medium bowl and set aside.  In a larger bowl combine the dry ingredients.  To the medium bowl add the wet ingredients and mix well. Combine wet and dry ingredients and then add the additional water to form a dough that is slightly wet but workable.  Knead by hand for 10 minutes or in a stand mixer for about 7 minutes.  Basically, knead until the dough comes together in a nice elastic ball.  Cover and let rest and rise for an hour.  Split dough into whatever size pieces you want.  Roll out into a tear shape ( or awkward oval) and cook on a griddle, or grill, for just a few minutes per side.  Watch for bubbling up and flip.  Finding the right heat level can be tricky but even slightly burnt, this bread is delicious.  I love having with with my sweet apricot chicken curry.