Buttermilk Naan

It’s hard to make naan as good as what you get in a restaurant. The closest I’ve gotten to duplicating the tandoori oven to grill it on is the back of an oiled baking sheet, heated to 500 degree heat. That actually works pretty well provided you use tongs to get your bread in and out. What I like to do with the recipe below is make all of the dough, but then freeze half of it. That way I can make Indian with fresh naan bread in the middle of the week. The finished bread also freezes really well.

Makes 12 large pieces

Reheats: No


Kid Friendly Tasks: Rolling out the dough


  • 4 c flour
  • 2 tbsp oil
  • 4 tbsp whole milk yogurt
  • 1 pk yeast
  • 2 tsp sugar
  • 2 tsp salt
  • 1 tsp baking powder
  • 1 c buttermilk, warmed


  1. Put the flour into a large mixing bowl. Make a well in the middle, and add two tablespoons of the oil to it, along with the yogurt, yeast, sugar, salt and baking powder. Use your fingers to combine the ingredients until they resemble crumbs, and then add the warm milk in splashes, mixing until it comes together into a dough.
  2. Put the dough on a clean, well-floured cutting board. It will be very sticky. Flour your hands, and knead the dough for five minutes or so, then scrape off your hands and knead it again, making it into a round ball. Rub a teaspoon of oil over the exterior of the dough, and place it in a clean mixing bowl. Cover with a dish towel, and place in a warm spot to rise for 60 to 90 minutes, or until it has doubled in size.
  3. Using a knife, divide the dough into 12 pieces. Take each piece, roll it into a ball and flatten it between your palms. Dust the dough with flour, and roll each piece out into an oval of about 5 by 8 inches.
  4. Place a large sauté pan over medium-high heat, and allow it to get hot. When it is, cook one naan in it for 30 to 40 seconds on one side, or until it begins to bubble, then use a spatula to flip it over to cook the other side for about the same amount of time, checking regularly to make sure that it does not burn. Flip the naan one more time, and press on it lightly with your spatula for 10 to 15 seconds, then remove to a warm platter. Repeat with the rest of the dough. (Keep the finished naan in a low oven, or wrap in foil until ready to serve.)




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