Several torn-off peices of naan atop a bowl of rice and aloo paneer.

It’s just bread.

You can just, like, make naan. It doesn’t have to be a whole thing.

don’t make me type things, website.

Recipe: Plain Naan

I guess I made notes required, huh.



  1. Whisk together dry ingredients in a large bowl or the bowl of a stand mixer; set aside. Whisk together, yogurt, olive oil, and warm water. Add the wet ingredients to the dry ingredients and mix until just combined.

  2. With oiled hands or the dough hook/spiral on a stand mixer, knead for a few minutes, until just unform. Add additional flour a tablespoon at a time if the dough is too sticky to work with.

  3. Remove dough to oiled bowl and allow to proof for one hour, or until roughly doubled in size.

  4. Preheat a large cast iron (or heavy non-stick) pan over medium-high heat and oven to 200℉. Meanwhile, cut dough into six roughly equal portions. Roll each peice out to 1/8th inch thick, dusting work surface, dough, and rolling pin with flour to prevent sticking.

  5. Dust excess flour off each piece and cook in dry pan until the the bottom is blistered and charred in spots, then flip and repeat. Immediately brush each piece with melted butter and remove to oven to keep warm.

  6. Top with chopped cilantro or parsley.