Recipe Deliciousness: Homemade Naan

Recipe Deliciousness: Homemade Naan

One of my son’s favorite snacks to devour when he comes home from school is Naan with Hummus (much better than the bag of Doritos he used to grab).  I would often buy a 2 pack of naan from Walbaums but then I made my own and I would never go back to the store bought version again! During the summer, I love to cook my naan on a baking stone on the grill. I’m so looking forward to doing that again this summer!


Homemade Naan


  • 1/2 C warm water
  • 2 tsp active dry yeast
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 1/2 C all purpose flour plus flour for rolling
  • 1/4 C canola oil
  • 1 large egg
  • 1/3 C greek plain yogurt (fat-free is fine)
  • olive oil or butter for cooking


  1. In a large mixing bowl, stir together the water, yeast and sugar. Let stand for approximately 5 minutes until foamy.
  2. Stir in flour, salt, oil, egg and yogurt into yeast mixture. Knead until dough is soft and pliable. Cover with a tea towel and let rise until doubled in size (approximately an hour).
  3. Divide the dough into 8 pieces on a lightly floured surface, With a rolling pin, roll out each ball of dough into a thin oval.
  4. Cook each naan on a hot skillet drizzled with a little bit of oil until the naan is blistered, flipping when the surface has big blisters and is golden on the bottom.
  5. Oven Instructions: place a cooking stone in your oven and preheat to 475 degrees for at least 30 minutes prior to baking. Put 2 to 3 pieces on the stone and cook 3-5 minutes. Follow flipping instructions above.


Here is a Yeast Conversion Chart if you need:

Yeast Conversions

  • 1 tsp instant = 3.1 g
  • 1 g instant = 1.25 g active dry = 2.5 g fresh
  • 1 tsp instant = 1.3 tsp active dry = 0.4 cake fresh
  • ——–
  • 1 tsp active dry = 2.9 g
  • 1 g active dry = 0.8 g instant = 2 g fresh
  • 1 tsp active dry = 0.75 tsp instant = 0.3 cake fresh
  • 1 g fresh = 0.5 g active dry = 0.4 g instant
  • 1 cake fresh = 3 tsp active dry = 2.25 tsp instant

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