Hands-on Time
45 Mins
Total Time
2 Hours 15 Mins
Serves 8 (serving size: 1 naan)

These Indian flatbreads are usually much larger, but I made small ones so they would be easier to manage—and so each person gets a whole one. The traditional shape is that of a tear, easy to achieve if you just lightly pull one end of the dough oval. Though in India naan is baked in a tandoori oven, this simple stovetop method works beautifully.

How to Make It

Step 1

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours and next 5 ingredients (through egg) in the bowl of a stand mixer. Mix on low speed with dough hook just until combined; mix at medium speed 6 minutes. Spoon dough into a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours.

Step 2

Uncover dough; turn dough out onto a lightly floured surface. (No need to punch dough down.) Divide dough into 8 equal pieces. Roll each piece into a 6 x 4–inch oval; gently pull one end of each oval to form, roughly, a tear shape.

Step 3

Heat a large cast-iron skillet—or two, if you have them—over medium heat. Add two dough ovals to pan in a single layer; cook 1 1/2 to 2 minutes or until bubbles form on surface and underside is lightly browned; turn dough over, and cook 1 1/2 to 2 minutes. Repeat procedure with remaining dough ovals. Brush flatbreads evenly with butter; serve warm.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice