Ingredients
• 2 cups (250g) all-purpose flour (+ extra for dusting)
• 1 tsp sugar
• ½ tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• ½ cup (120g) plain full-fat Greek yogurt (or dairy-free yogurt for vegan)
• 2 tbsp milk (dairy or unsweetened almond)
• 1 large egg (optional; omit for vegan—add 1 tbsp extra yogurt + 1 tsp oil)
• 2 tbsp melted butter or ghee (plus more for brushing)
• 2 garlic cloves, finely minced
• 2 tbsp fresh cilantro, chopped
• Oil or ghee for cooking
Instructions
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Add yogurt, milk, egg (if using), and 1 tbsp melted butter. Mix until a shaggy dough forms.
- Knead on a floured surface 5–6 min until smooth and elastic. Place in oiled bowl, cover, rest 1 hour (or up to 4 hrs at room temp).
- Divide into 6 equal balls. Roll each into a ¼”-thick oval (~6″x4″).
- Heat a cast-iron skillet or griddle over medium-high. Brush one side of naan with melted butter; place butter-side down. Cook 1–2 min until golden bubbles form. Flip, brush top with butter-garlic-cilantro mix, cook 1 more min. Press gently with spatula for even browning.
- Serve hot—ideal for scooping curries or dipping in raita.
PREP TIME & NUTRITION (per naan, makes 6):
Prep Time: 15 min (+1 hr rest) | Cook Time: 12 min | Total Time: 1 hr 27 min | Servings: 6 | Calories: 165 | Net Carbs: 24g | Fats: 5g | Protein: 5g