Meera Sodhu’s Naan (Tested)

Serves     Makes 12 pieces


4 cups all-purpose flour
2 tbsp. neutral oil, like canola
4 tbsp. whole-milk yogurt
1 packet of active dry yeast, or 7 grams
2 tsp. sugar
2 tsp. kosher salt
1 level tsp. baking powder
1 cup whole milk, warmed


Put the flour into a large mixing bowl. Make a well in the middle, and add two tablespoons of 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.

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 in a clean mixing bowl. Cover with a dish towel and place in a warm spot to rise for 60 – 90 minutes or until it has doubled in size.

Using a knife, divide the dough into 12 pieces. Roll each piece into a ball and flatten it between your palms. Dust each ball lightly with flour and roll it into an oval about 5 by 8 inches.

Place a large skillet over medium-high heat and allow it to get hot. When it is hot, cook one naan in it for 30 – 45 seconds on one side, or until it begins to bubble and is speckled brown on the bottom side, 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 – 15 seconds, then remove to a warm plate. Repeat with the rest of the dough. Keep the finished naan in a low oven, or wrap in foil until ready to serve.


Notes and Instructions

Recipe contribution by Linda McElroy, reprinted with permission from Meera Sodhu
Photo credit: Linda McElroy