Return to recipe index
    2 cups all purpose flour, plus more for rolling
    3 teaspoons sugar
    1 teaspoon instant dry yeast/rapid-rise yeast
    1 teaspoon salt
    Heaping 1/2 teaspoon anise seeds
    3 tablespoons plain yogurt
    2 tablespoons extra virgin olive oil
    3/4 cup warm water (about 100°F)
    2 tablespoons melted salted butter, for brushing on finished naans
    1 tablespoon chopped fresh Italian parsley for serving
    1)  In a large bowl, whisk together the flour, sugar, yeast, salt 
        and anise seeds. Set aside.
    2)  In a medium bowl, whisk together, the yogurt, olive oil, and 
        3/4 cup warm water (about 100°F). 
    3)  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. 
        As soon as it comes together, stop kneading.
    4)  Lightly oil or spray a clean bowl with nonstick cooking spray 
        and transfer the dough to the prepared bowl and cover with 
        plastic wrap or a damp kitchen towel. 
    5)  Let sit in a warm place for 1 to 1.5 hours, or until about doubled
        in size.
    6)  Fill a small bowl with about 1/2 cup flour and 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. 
    7)  Roll each portion of dough in the bowl of flour to keep them from 
    8)  Warm a large cast iron or heavy nonstick pan over medium-high heat 
        until very hot. 
    9)  Using a rolling pin, roll one of the dough balls into an oval shape 
        about 1/8-inch thick (it should be about 9 x 4 inches). 
    10) 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. 
    11) Flip the naan and cook about 1-2 minutes more until the the bottom 
        is lightly browned and blistered in spots. 
    12) Remove the naan from the skillet and brush with melted butter. Place
        the naan in a tea towel-lined dish to keep warm. 
    13) Repeat with the remaining naans, adjusting the heat lower if necessary
        as you go. 
    14) Sprinkle with parsley and serve warm.
    NOTE: 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.