Master the Art of Homemade Naan: A Chef's Secret Recipe

Ingredients:

- 1/2 c. lukewarm water
- 2 tsp. granulated sugar
- 1 packet active dry yeast
- 1 3/4 c. all-purpose flour, plus more for surface
- 1 tsp. kosher salt
- 1/2 c. full fat greek yogurt
- Vegetable oil, for cooking

Preparation:

Step 1
In a small bowl or glass measuring cup, combine lukewarm water and sugar. Sprinkle yeast on top and let sit until frothy, about 8 minutes.
Step 2
In a large bowl, whisk together flour and salt. Add yeast mixture and yogurt and use a rubber spatula to combine. Once a shaggy dough starts to form, dump onto a clean work surface and knead with your hands until a smooth dough forms. Transfer to a clean bowl and cover with a kitchen towel. Let rise until doubled in size, about 1 hour.
Step 3
On a floured surface, divide dough into 8 equal pieces. Roll each out into a 7” circle. Keep dough covered with a clean kitchen towel.
Step 4
In a large skillet over medium-high heat, heat enough oil to lightly coat the bottom of the pan. Working one at a time, cook dough until blistered and dark golden in spots, about 3 minutes per side. Adjust heat and add more oil as needed.

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