Homemade Naan Recipe

Warm 1/2 cup of water to about 105-110°F (40-43°C).

In the warm water, sprinkle in the active dry yeast and granulated sugar, then give it a stir.

Let the yeast mixture stand at room temperature for 5 to 10 minutes until it becomes foamy.

In a large bowl or the bowl of a stand mixer, add the all-purpose flour and salt, then whisk to combine.

Add the foamy yeast mixture, olive oil, and plain yogurt to the flour.

Using the dough hook attachment, mix on low speed until a shaggy dough comes together.

Increase the speed to medium and knead for 8 to 10 minutes until the dough becomes smooth and elastic.

Form the dough into a ball and place it in a lightly oiled bowl.

Cover the bowl and let the dough rise in a warm place for about an hour, or until it has doubled in size.

While the dough is rising, make the ghee. Melt butter in a pan over low heat.

As the butter melts and foams, skim the white milk solids from the surface.

Continue cooking slowly until the butter is clear. Pour the clear ghee into a bowl, leaving the browned solids at the bottom of the pan.

Mince the garlic cloves and stir them into the warm ghee.

After the dough has risen, punch it down to release the air.

Transfer the dough to a lightly floured surface and divide it into 8 equal pieces.

Shape each piece into a smooth ball by tucking the edges underneath.

Using a rolling pin, roll a dough ball into a thin oval shape.

Cook the naan one at a time. Heat a dry pan (like cast iron or carbon steel) over medium-high heat.

Dampen the top surface of the naan with a little water and place it wet-side down in the hot pan.

Cook for about a minute until bubbles form. Then, flip the entire pan over the open gas flame to char the top.

Once beautifully charred, remove the naan from the pan.

Immediately brush the hot naan with the prepared garlic ghee.