Foodess Naan
Soft, stretchy naan with charred bubbles and a buttery finish, perfect for scooping up Indian curries. The dough is leavened with both yeast and baking powder for extra lift, then brushed with melted butter and fresh cilantro.
Maker: Jennifer Pallian, BSc RD
From: Instagram(view original)
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Cooking context
40 min estimated total time for 4 servings.
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Ingredients
- 4 cup all-purpose flour
- 1 tbsp instant dry yeast
- 2 tsp kosher salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup plain yogurt
- 1/2 cup buttermilk
- 1 cup warm water
- 4 tbsp butter
- 1 tbsp cilantro
Instructions
- 11. In a large mixing bowl combine the flour, instant dry yeast, kosher salt, baking soda, and baking powder; whisk to distribute evenly.
- 22. Add the plain yogurt, buttermilk, and warm water to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- 33. Transfer the dough to a lightly floured surface and knead for 6‑8 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky; add a sprinkle of flour if necessary.
- 44. Shape the dough into a ball, place it back in the bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 15‑20 minutes, or until roughly doubled in size.
- 55. While the dough is rising, melt the butter in a small saucepan over low heat; keep warm for brushing later.
- 66. Preheat a heavy‑bottomed skillet or cast‑iron griddle over medium‑high heat (about 400°F / 392°F). The surface should be hot enough that a few drops of water sizzle and evaporate immediately.
- 77. Once risen, punch down the dough and divide it into 4 equal portions. Roll each portion into a ball, then flatten with your hands and use a rolling pin to roll out into an oval about ¼‑inch thick.
- 88. Place one rolled naan onto the hot skillet. Cook for 1‑2 minutes, until bubbles form on the surface and the underside shows light brown spots.
- 99. Flip the naan and cook the other side for another 1‑2 minutes. If you like extra char, press the naan gently with a spatula to encourage direct contact with the pan.
- 1010. Remove the naan from the skillet and immediately brush the top with the melted butter, then sprinkle with the minced cilantro.
- 1111. Repeat steps 7‑10 for the remaining dough portions, keeping the cooked naan warm under a clean kitchen towel.
- 1212. Serve the naan hot, brushed with any remaining butter, alongside your favorite Indian curries or dips.
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Frequently asked questions
- How long does it take to make Foodess Naan?
- About 40 minutes in total: 30 minutes of prep and 10 minutes of cooking.
- How many servings does this Foodess Naan recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Foodess Naan recipe come from?
- It was shared by Jennifer Pallian, BSc RD on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.