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Ingredients
  • ½ cup ice water
  • ⅓ cup plain whole-milk yogurt
  • 3 tablespoons plus 1 teaspoon vegetable oil
  • 1 large egg yolk
  • 2 cups (10 ounces) all-purpose flour
  • 1 ¼ teaspoons sugar
  • ½ teaspoon instant or rapid-rise yeast
  • 1 ¼ teaspoons salt
  • 1 ½ tablespoons unsalted butter, melted
  • View Nutritional Information i
  • BEFORE YOU BEGIN:
  • This recipe worked best with a high-protein all-purpose flour such as King Arthur brand. Do not use nonfat yogurt in this recipe. A 12-inch nonstick skillet may be used in place of the cast-iron skillet. For efficiency, stretch the next ball of dough while each naan is cooking. This variation, which can be prepared in about 2 hours, forgoes the overnight rest, but the dough may be a little harder to roll out.
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