minutes (by hand or with a stand mixer) until smooth and elastic.
3. Let the Dough Rise
Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1–2 hours (or until doubled).
Pro Tip: For best results, place the bowl in a turned-off oven with the light on for a warm, draft-free rise.
4. Shape & Roll
Punch down the dough and divide into 6–8 equal balls.
Roll each ball into an oval or teardrop shape (about ¼-inch thick).
5. Cook the Naan
Heat a cast-iron skillet or non-stick pan over medium-high heat.
Cook each naan until bubbles form and the bottom has golden spots (~1–2 minutes), then flip and cook the other side.
Brush with melted butter or ghee immediately after cooking.
Tips & Variations
No yeast? Use 1 tsp baking powder + ¼ tsp baking soda for a quick version.
Garlic
