Freezer Staples Recipes Weeknight Meals

Homemade Naan

I was pretty intimidated by the concept of making homemade Naan, but now I’m hooked!  It’s certainly easier to just buy it from your bakery (we liked the Stonefire brand), but one taste of this Naan fresh out of the cast iron skillet and you’ll be hooked, too!  No mixer or dough hook is required, saving time and dishes.  The dough itself is very easy, but it is the cooking on the cast iron that is most time consuming. Last time I made these, I tested the dough in a non-stick skillet as well as the cast iron. The dough in the cast iron seemed to cook more quickly and bubble, but it will work in a non-stick skillet as well. 


This recipe makes 8 pieces of Naan and we typically eat one each with dinner, but always seem to nibble on one when it comes right out of the skillet.  Last time we made Chicken Souvlaki, we ate it two nights in a row leaving two pieces of Naan to put in the freezer.  These also make great flat bread pizzas!  Just defrost in the fridge over night, then top with choice toppings and pop in a 400 oven until cheese is bubbly.  Next time I make this Naan, I plan to double the recipe to keep more on hand in the freezer.  Opa!

Homemade Naan for Chicken Souvlaki
  1. 4 cups all-purpose flour
  2. 1/4 t salt
  3. 1 t baking soda
  4. 1 1/2 t baking powder
  5. 1 T honey
  6. 1/4 c hot water (microwaved for 15-20sec so water is 120-130 degrees F)
  7. 3/4 t active yeast
  8. 3/4 c warm milk
  9. 1 c nonfat Greek yogurt
  10. melted butter for brushing over Naan
  11. chopped cilantro, parsley, or dill for garnish (optional)
  1. 1. Dissolve yeast and honey in warm water in a medium bowl and stir until dissolved. Let sit 10 minutes until mixture becomes frothy.
  2. 2. Add flour, salt, baking powder and soda to large mixing bowl.
  3. 3. Add milk and Greek yogurt to yeast mixture and stir until smooth with a fork.
  4. 4. Pour wet ingredients in the middle of the flour mixture and fold together with a spatula.
  5. 5. Knead with hands to finish incorporating all ingredients. Dough will be sticky.
  6. 6. Place in bowl and cover for 1 hour to rise.
  7. 7. Preheat cast iron skillet. Divide the dough ball into 8 even pieces (easiest to slice like a pie), then roll out each piece on a floured surface until is approximately 1/4 inch thick.
  8. 8. Brush with butter, then cook over medium heat until you see bubbles and it begins to brown. Brush the other side with butter and flip.
  9. 9. Pop them back into a warm oven to heat just before serving!
  1. If the yeast does not activate (become frothy), the dough will not rise properly. Be sure your water is the correct temperature and you are using fresh yeast.
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