This homemade-naan recipe uses a pizza stone to approximate the traditional tandoori clay oven.
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- Whisk together yeast, water, and sugar in a mixing bowl until frothy. Add olive oil and Greek yogurt. Stir to combine. Add flour, salt, and baking soda to the bowl. Stir with a wooden spoon until dry ingredients are combined into wet ingredients.
- Using clean hands, knead the mixture for 1-2 minutes, until a tacky dough forms. Cover the bowl with plastic wrap or a clean kitchen towel and set aside to rise for 2 hours, or until doubled in volume.
- Place a pizza stone on the middle rack of oven. Preheat oven to 450°F.