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.

Prep Time 1

Cook Time 15

Servings 8

Author Christine Clements

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.

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.