Mom’s naan

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Or, rather, my cheater’s version: Mom uses a sourdough starter for hers, but I rarely think far enough ahead for that.


  • cups (450 g) all-purpose flour, or more, if needed
  • 1 cup (240 ml) warm water
  • 2 teaspoons sugar
  • 2 teaspoons instant yeast
  • 2 tablespoons olive or vegetable oil
  • ½ cup (120 ml) plain Greek yogurt (preferably full-fat)
  • teaspoons salt
  • Melted ghee or unsalted butter (optional)



Put the flour in the bowl of a stand mixer (or a large bowl), make a well in the center and add the water, sugar, yeast, oil, and yogurt to the well. Mix with the dough hook (or by hand), adding the salt as you mix. Knead in the mixer on low speed (or by hand on a work surface) for 5 (or 10) minutes, until smooth, adding a little more flour, if needed. Transfer to a work surface and form into a ball. Cut into eight wedges and put the wedges on a floured baking sheet; cover with plastic wrap and set aside at cool room temperature or in the refrigerator for 8 hours.


Preheat the oven to 450°F (230°C) and put a baking sheet in the oven to heat.

Using a small rolling pin or your hands, on a floured work surface, flatten the wedges into rough triangles about ¼ inch (6 mm) thick. Working quickly, remove the hot baking sheet from the oven, slap four of the naan triangles onto it (they should just fit), and return the sheet to the oven. Bake until nicely browned and puffed in spots, about 10 minutes, then remove to a bowl, brush with melted ghee if desired, and cover to keep warm while you reheat the baking sheet and shape and bake the remaining naan.