Q: I need to make these ahead. Any tips to keep them fresh and reheat?

A: Depending on how far ahead you want to make the naan, you have a few options. If serving within one day, store the naan in resealable plastic bag at room temperature. For longer storage, wrap each piece of cooled naan securely in plastic wrap and put all the rounds in a sealable plastic bag, then freeze for up to 3 months. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.

Q: What is the different between instant/rapid-rise yeast and active dry yeast?

A: Instant yeast and active dry yeast are both types of yeast used in baking, but they have distinct differences. Active dry yeast has larger granules surrounded by a protective shell, which often requires it to be dissolved in warm water (a process known as proofing) before mixing with other ingredients. In contrast, instant yeast features finer granules without this protective layer, allowing it to dissolve and activate more rapidly. This means that instant yeast can typically be mixed directly into dry ingredients without the need for proofing.

Q: Can I use active dry yeast in this recipe?

A: Active dry yeast may be used instead of instant/rapid-rise yeast in this recipe, however, the dough will take longer to rise. To give active dry yeast a "head start" and speed things up, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe.

Q: We love garlic naan. Is there a way to incorporate garlic here?

A: Sure! I’d add some minced garlic to some melted butter and brush it on the bread after it’s cooked.

Homemade Naan - Once Upon a Chef

Homemade Naan

By Jenn Segal

Learn to make irresistibly soft and pillowy naan in your own kitchen with this simple recipe – it far outshines any store-bought version.

Servings: 6 naans

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Total Time: 50 Minutes, plus 1 to 1.5 hours rising time

Ingredients

2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling (see note)
1 tablespoon sugar
1 teaspoon instant dry yeast/rapid-rise yeast (see note)
1 teaspoon salt
Heaping ½ teaspoon anise seeds (optional)
3 tablespoons plain yogurt
2 tablespoons extra virgin olive oil
¾ cup warm water (about 100°F)
2 tablespoons melted salted butter, for brushing on finished naans
1 tablespoon chopped fresh Italian parsley (optional), for serving

Instructions

In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside.
In a medium bowl, whisk together, the yogurt, olive oil, and ¾ cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with). As soon as it comes together, stop kneading.
Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 to 1½ hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).
Fill a small bowl with about ½ cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking.
Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about ⅛-inch thick (it should be about 9 x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go (I usually find it necessary to lower the heat to medium after the first naan). Sprinkle with parsley, if using, and serve warm.
To keep the cooked naan warm, place them in a 200°F oven. Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil.
Note: I use King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tablespoons of flour.
Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe.
Freezer-Friendly Instructions: The naan can be frozen for up to 3 months. Once it’s completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.

Nutrition Information

Serving size: 1 naan
Calories: 241
Fat: 9 g
Saturated fat: 3 g
Carbohydrates: 35 g
Sugar: 3 g
Fiber: 1 g
Protein: 5 g
Sodium: 323 mg
Cholesterol: 11 mg