Directions

  1. 1Whisk warm milk, water, yeast, and brown sugar; let sit until bubbly.
  2. 2Add flour, oil, and salt; stir until a dough ball forms.
  3. 3Knead until smooth; let rise until doubled.
  4. 4Divide dough into 8 portions; shape into balls and let rest.
  5. 5Roll out each ball into a 7-inch round.
  6. 6Cook in a hot skillet until golden brown and puffed, about 30-35 seconds per side.
  7. 7Brush with oil and cilantro or garlic butter (optional).
  8. 8Make garlic butter (optional): Melt butter, stir in cilantro and garlic until fragrant (about 1 minute).

Ingredients

  • 0.5 cup warm whole milk (100 to 110ºF)
  • 0.25 cup warm water (100 to 110ºF)
  • 2.5 teaspoons active dry yeast
  • 1 teaspoon packed dark or light brown sugar
  • 2.25 cups all-purpose flour, plus more for dusting
  • 1 tablespoon canola oil or melted ghee, plus more for brushing
  • 1 teaspoon kosher salt
  • 1 cooking spray
  • 1 coarsely chopped fresh cilantro, for sprinkling (optional)
  • 3 tablespoons unsalted butter
  • 2 tablespoons coarsely chopped fresh cilantro leaves
  • 3 minced garlic cloves

Equipment

medium bowlplastic wraplarge bowlcooking spraylarge cast-iron skillet or griddle

Tips

  • Room temperature whole-milk plain yogurt can be substituted for the milk.
  • Naan can be stored in an airtight container or zip-top bag for up to 4 days in the refrigerator.
  • Leftover naan can be refrigerated in an airtight container for up to 4 days. Rewarm in a skillet over medium heat for about 30 seconds per side.