Homemade Naan with Fresh Milled Flour
Soft, fluffy homemade naan made with freshly milled flour, cooked in a hot cast iron skillet and brushed with butter while warm.
There is something so satisfying about homemade naan. It’s fluffy and rich and perfect for dunking into a saucy meal or used as a wrap for gyros. This dough is simple, just flour, water, yeast, oil, yogurt, egg, and salt, and it turns into thick, soft naan with golden spots and a buttery finish.
Freshly milled flour is what makes this naan special. Half hard white wheat and half Khorasan (Kamut) gives it a lovely flavor while keeping the bread soft, and a short rest after mixing lets the flour absorb the moisture before you knead. The dough is sticky, so keep flour nearby, and do not rush the rise.
Once the skillet is properly hot, each naan takes only a couple of minutes, and they are best served warm, straight from the skillet. In the video, I serve this naan with my harissa lamb dinner, and it is the perfect thing for scooping up every last bit of sauce.
Main Ingredients & Swaps
- Flour: 300 g fresh-milled flour, half khorasan and half hard white wheat; you can also use 100% hard white wheat or hard red wheat; all-purpose flour is only for kneading and shaping, as needed
- Yeast and water: 2 tsp active dry yeast bloomed in 1/2 cup warm water with 1 tsp sugar until foamy
- Wet ingredients: 1/4 cup olive oil, 1/4 cup full-fat yogurt, 1 large egg, whisked in after the yeast blooms
- Salt: 3/4 tsp salt, mixed in with the flour
- Finish: butter, for brushing while the naan are warm
How I Make Homemade Naan
Bloom the yeast: in a bowl, combine the warm water, yeast, and sugar. Stir and let sit until foamy. Whisk in the olive oil, yogurt, and egg until combined. Add the freshly milled flour and salt. Mix until just combined, then let the dough rest for 10 to 15 minutes to allow the freshly milled flour to absorb the moisture.
Knead the dough: sprinkle your counter with all-purpose flour. Knead for 3 to 4 minutes on the counter, sprinkling the dough and your hands with all-purpose flour as needed, until it comes together and becomes smooth and elastic.
Return the dough to your bowl, cover, and let rise for about 40 minutes, until doubled in size. Generously flour your work surface and hands (the dough will be sticky), and divide it into 8 equal pieces. Roll each piece into a roughly 6-inch circle, about 1/2 inch thick.
Heat a cast iron skillet over high heat. Place one naan in the hot skillet. It should begin bubbling as it cooks. Cook for about 2 minutes per side, until puffed and browned in spots. Brush each naan with butter while warm and serve immediately.
Tips
- Let the flour hydrate. Freshly milled flour takes time to absorb moisture, so let the dough rest for 10 to 15 minutes after mixing.
- Keep extra flour handy. The dough is naturally sticky, so lightly flour your hands and work surface to make shaping easier.
- Give the dough time to rise. Allow about 40 minutes, or until the dough has doubled in size, for a soft and fluffy texture.
Hot Skillet Tip
Make sure your skillet is very hot before adding the dough. This helps create those characteristic bubbles and golden spots. If the first naan does not bubble right away, give the skillet another minute to heat up before trying the next one.
Video
More Fresh Milled Flour Baking Recipes
If you enjoyed this homemade naan, here are a few more fresh milled flour baking recipes you might like:
- Breakfast Biscuits with Sausage, Egg & Cheddar
- Grilled Flatbread with Pesto, Mozzarella, and Balsamic Glaze
- Fresh Milled Flour Sandwich Bread
- Sourdough Tortillas with Kamut Flour
Homemade Naan with Fresh Milled Flour
Ingredients
- 300 g fresh-milled flour (half khorasan and half hard white wheat)
- 1/2 cup warm water 125 grams
- 2 tsp active dry yeast
- 1 tsp sugar
- 1/4 cup olive oil 60 g
- 1/4 cup full-fat yogurt 60 g
- 1 large egg
- 3/4 tsp salt
- all-purpose flour, as needed for kneading and shaping
- butter, for brushing
Instructions
- Bloom the yeast: in a bowl, combine the warm water, yeast, and sugar. Stir and let sit until foamy.
- Combine the wet ingredients: whisk in the olive oil, yogurt, and egg until combined.
- Make the dough: add the freshly milled flour and salt. Mix until just combined. Let the dough rest for 10 to 15 minutes to allow the freshly milled flour to absorb the moisture.
- Knead the dough: sprinkle your counter with all-purpose flour. Knead the dough for 3 to 4 minutes on the counter, sprinkling the dough and your hands with all-purpose flour as needed until it comes together and becomes smooth and elastic.
- Let the dough rise: return the dough to your bowl, cover, and let rise for about 40 minutes, until doubled in size.
- Shape the naan: generously flour your work surface and hands. The dough will be sticky, so add all-purpose flour as needed to make it easier to handle. Divide into 8 equal pieces.
- Roll out: roll each piece into a roughly 6-inch circle, about 1/2 inch thick.
- Cook: heat a cast iron skillet over high heat. Place one naan in the hot skillet. It should begin bubbling as it cooks. Cook for about 2 minutes per side, until puffed and browned in spots.
- Finish: brush each naan with butter while warm. Serve immediately.
Video
Notes
-
Let the flour hydrate. Freshly milled flour takes time to absorb moisture, so let the dough rest for 10 to 15 minutes after mixing.
-
Keep extra flour handy. The dough is naturally sticky, so lightly flour your hands and work surface to make shaping easier.
-
Give the dough time to rise. Allow about 40 minutes, or until the dough has doubled in size, for a soft and fluffy texture.
-
Get your skillet nice and hot. A properly heated skillet helps create those beautiful bubbles and golden brown spots that make homemade naan so delicious.
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