My favorite kind of gatherings encourage an interactive component — and in this case, naan is your perfect outlet. The final step before the buffet, cooking hot buttery naan is a 4-minute-per-piece process that, honestly, can’t go wrong. Invite your dinner guests to take their turn rolling their dough, brushing it with butter, and flipping to create a golden, pillowy foundation for their Mediterranean feast.
Adapted from Half Baked Harvest
Makes 8 large naan
1/4 cup very warm water
1 tablespoon honey
3/4 teaspoon active dry yeast
3/4 cup warm whole milk
1 cup plain greek yogurt
3 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick salted butter, melted
1 tablespoon garlic powder
1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top.
2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using a dough hook, mix until flour is completely incorporated, about 2-3 minutes. The dough should be somewhat sticky. Dust a surface lightly with flour and knead the dough into a ball. Return the dough to the bowl, cover with plastic wrap, and let sit in a warm place for 1 hour, until doubled in size—or if not using right away, overnight in the fridge.
3. If chilled overnight, bring dough to room temperature before handling (at least 1 hour). When ready to cook divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough.
4. Heat a large skillet over medium-high heat (you want the pan super hot!). Brush one side of naan with melted butter and a sprinkle of garlic powder, then quickly transfer naan butter side-down on the hot skillet. Immediately cover with a lid and cook for 1 minute until bubbles form. Uncover, brush top side with butter and a sprinkle of garlic powder, then flip and cook, uncovered for another 1-2 minutes (until large toasted spots appear on the underside). Remove from the skillet and wrap in a clean kitchen towel.
5. Repeat with the rest of the naan, keeping them wrapped in a towel while you work. Serve naan warm. Store in an airtight container for 3-4 days or freeze for 3 months!
