Saturday, August 6, 2016

Homemade Naan #Recipe @PegCochran

It was Sunday night and that's often when I try new recipes or get a yen to make a slightly more special meal--takeout pizza is reserved for Friday nights after a work week!

I was craving something spicy and exotic and decided to make a chicken curry.  But I wanted something to go with it--something other than rice.  I wanted naan!  

I love trying new things in the kitchen and I love baking.  After reading the recipe, I realized it wasn't all that hard and didn't actually take all that much hands-on time.  I found a recipe on Budget Bytes which I've adapted somewhat.  It was a huge success!  There's nothing like serving homemade bread--it seems even more special than the fanciest French sauce.

Give it a try--it's a lot of fun!  And delicious, too.  I plan on serving the leftovers with a recipe for crockpot gyros that my daughter gave me.  Two different cultures, but the pita bread and naan are actually quite similar.  


  • 1 packet yeast (I used Rapid Rise although regular will do)
  • 1 teaspoon sugar
  • ½ cup water  
  • 2½ to 3 cups flour
  • ½ teaspoon salt  
  • ¼ cup olive oil  
  • ⅓ cup plain yogurt (I used Greek yogurt)
  • 1 large egg   


Combine yeast, sugar and warm water.  Stir to dissolve and let sit until foamy on top.

When yeast mixture is foamy, whisk in oil, yogurt and egg.

Combine one cup of flour and the salt.  Add the wet ingredients and stir to combine.  Add more flour, ½ cup at a time until dough is too stiff to stir with a spoon.  This will take between one and one and a half cups.  I used approximately 2 ½ cups flour overall.

Turn the dough out onto a lightly floured surface and knead for approximately three minutes until smooth and soft but not sticky.  Add more flour as necessary to keep the dough from sticking.

Place the ball of dough in a greased bowl, turn to coat, and cover.  Let stand approximately an hour until doubled in size.

Once dough has doubled, punch down and form into a disk.   

 Cut the disk into eight equal pieces. 


Shape each piece into a ball.

Heat a cast iron or heavy skillet over medium heat.  Roll out first ball of dough into a six inch diameter circle, approximately ¼ inch thick.

Place the circle of dough in the hot skillet.  Large bubbles will form on the surface of dough and the bottom will become golden brown.  Flip the dough and cook the other side until golden.

Continue with rest of dough.

Finished naan can be brushed with butter and sprinkled with fresh herbs if desired. 

I'm super excited about No Farm, No Foul--book #1 in my brand new Farmer's Daughter series!

Coming September 6 - available for pre-order now!


  1. Thanks, Peg, and congratulations on the upcoming release of No Farm, No Foul. The naan dough recipe looks easy enough since I am an avid baker. I had always wondered how to cook naan's good to know it can be made in a cast iron skillet.

    1. It's actually not hard at all. I saw recipe where you bake it on a pre-heated baking sheet or pizza stone but I wasn't making this for a crowd so I figured my grandmother's cast iron skillet was the best bet!

  2. I haven't baked bread in years but this doesn't look too hard.

    1. I really is quite easy! And the smell of the yeasty dough rising is a bonus!

  3. This looks so good! I have never eaten or made it, but it always looks great when people use it in cooking shows. I can't wait to make this! Thanks for the recipe!

    1. It's a sort of chewy bread--great for sopping up liquid from curries or stews!

  4. I love this! Peg, the bread looks delicious, and you made it look so easy, too. I can't wait to try it!

  5. I love Naan and now it looks like I can actually make it -- thanks for the great recipe!

  6. I love naan. Looking forward to trying this recipe. It doesn't to difficult. I'm also looking forward to the new series. Already have my copy on pre-order.

  7. Those sound good thanks for the recipe. I am looking forward to reading your new book, Congratulations

  8. Love using naan to make pizzas. Great recipe, thank you, I usually buy mine at the market.

    1. That's a great idea! I hadn't thought of that.

  9. I love almost all Indian foods. And Naan is certainly one of the winners.
    People can be intimidated by yeast breads, but they really aren't that hard. You just need to allow enough time for the rising(s).
    I have dough that I made a few days ago and have kept in the 'fridge until now that will be the base for homemade pizza tonight. Letting it age allows more flavor and texture, especially if you use whole grains.
    Best wishes for the new book.

    1. Thanks, Libby. I love making homemade pizza, too!

  10. Impressive, Peg! I love making chicken curry, but never thought I could manage the naan. You have opened my eyes.

    Thank you!


  11. I love Naan, but I must confess-I buy it premade. I love to get garlic naan then spread pesto sauce over it and mozzarella on top and bake. MMmmmmmmm.