Flour Girl

My childhood rice cooker needed a little extra love. While normally sensitive, its personality easily slid to temperamental, and it would click off and refuse to finish the rice until after the dishwasher scrubbed our dinner plates squeaky clean. Unless we forced the lever down with duct tape, the uncooked starch would simply turn the water a milky white, so we retired the rice cooker to a shelf to collect dust.


I still rarely eat rice. I hold no grudges; I just prefer other carbs. So when I discovered my favorite Indian place in town consented to swapping naan for the rice that normally comes with an entrée, I nearly began dancing in my seat! (Anyone who dines with me knows that if they want a piece, they better order their own. I can eat a whole basket by myself!)  


Since the restaurant lies on the other side of town, I sorrowfully refrained from racking up my gas mileage just to taste their warm, doughy flatbread. But when I stumbled upon a simple recipe during a random Google search, my (uncontrollable) craving breathed a huge sigh of relief—and sunk its teeth into a fresh piece hot off the griddle.




based on SparkRecipe’s naan

serves 4

This recipe is easily doubled. To reheat, either microwave it or place it in tin foil and heat in a oven 250° for a few minutes.

¼ c. warm water

½ tsp sugar

½ tsp rapid-rise yeast

¼ tsp salt

1 tbsp nonfat Greek yogurt

1-2 c. flour (plus more, for kneading and rolling)

  1. In a medium bowl, dissolve the yeast and sugar in the warm water. After 2-3 min, stir in the salt, yogurt, and 1 c. flour. If the dough is still wet, continue adding a few tablespoons of flour at a time until it’s stiff enough to knead.
  2. Turn the dough out onto a well-floured surface, and knead for 4-6 min, or until the dough begins to spring back when you press a finger into it. Place the dough in a clean, dry bowl. Cover the bowl tightly with plastic wrap, and let it rest for 30 min.
  3. Lightly flour a clean, dry surface as well as a rolling pin. Turn the dough out onto the surface, and roll to a ½” thickness (about the size of a large dinner plate).
  4. Lightly coat a large frying pan with nonstick spray, and preheat over medium heat. When the pan is hot, brush any excess flour off of the dough, and add the flattened dough. Cook for 1-2 min, or until the underside begins to turn golden brown. (The top should start bubbling slightly.)
  5. Lightly coat the top of the dough with the nonstick spray, and flip the dough, continuing to cook for 1-2 min or until the other side turns golden brown.
  6. Turn the naan out onto a cutting board, and slice into 4 pieces. Keep warm in a towel until ready to serve.



January 16, 2012. Tags: , , , , , , . Baked Bliss, Satisfying Sides.


  1. ayoungfoodie replied:

    Wow! Great recipe! I may even use this for my food blog (giving credit to you, of course) I really needed a decent recipe for Naan. Thank god I stumbled upon your blog!

    • foods for the soul replied:

      Thanks, I hope you like it! (Although the only thing I can really take credit for is changing “yogurt” in the original recipe to “nonfat Greek yogurt” in mine.) I like mine thicker and doughier, but feel free to roll it out more for a thinner bread.

  2. Cyndi replied:

    Excellent naan! I can attest to that truth. Thanks again for the taste sample. The ingredients are simple enough I can try this. If I use flavored yogurt, will it impart that taste to the naan?

    Thanks again for the recipe!

    • foods for the soul replied:

      Thank you! I’m glad you enjoyed it, but I’m sorry I hogged so much and didn’t give you a bigger piece! I’m guessing the flavoring of the yogurt would impart a small, fairly subtle taste. I don’t know that I’d go crazy with grapefruit or chocolate, but something like lemon might be interesting.

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