It’s not that homemade naan is especially cumbersome, exactly, but I still resent the effort that goes into making it. I just can’t be bothered with cooking one or two at a time in my largest pan when I want eight or nine on my plate post haste.


It’s delicious. I can’t not make it. A lot of it. Enough for dinner and more to heat up in the microwave later to slather with butter and some garlic. I put it off as long as I can manage and then make as much as I can until I’m annoyed again.



It’s delicious on its own, delicious dipped in thick sauces, delicious as a pizza crust. I bet it would even taste amazing with peanut butter and jelly.



What am I waiting for? Let’s make some naan!

Prep time
Cook time
Total time
Serves: 8
  • 1 teaspoon sugar
  • 2½ teaspoons dry active yeast
  • ½ cup warm water
  • ¼ cup canola oil
  • 1 egg
  • ⅓ cup plain Greek yogurt
  • 3 cups all purpose flour
  • ½ teaspoon salt
  • Pam cooking spray
  1. In one bowl, mix together the sugar, yeast and warm water.
  2. Let sit for ten minutes (until nicely frothy).
  3. Stir in egg, oil, and yogurt until well combined.
  4. In a separate bowl, combine half of the flour in with the salt and mix well.
  5. Add the salted flour to the wet ingredients and stir until combined.
  6. Keep adding remaining flour until you can no longer stir the dough and it is smooth instead of too sticky to handle.
  7. Knead for about 5 minutes until very smooth.
  8. Cover and let sit for 45 minutes (longer, if you have a cold kitchen).
  9. Sprinkle some flour on your work surface.
  10. Cut dough in half, and cut each half in half.
  11. Shape each section into a ball.
  12. Heat pan on medium, spray with Pam, and then roll out one of the sections of dough until medium thickness and about 6" in diameter.
  13. Place in hot pan and wait until top begins to bubble before flipping.
  14. Cook other side until golden brown.
  15. Repeat with other seven pieces and enjoy!


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Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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