Naan Bread
Recipe type: High Altitude Baking
  • 2¾ cups all-purpose flour
  • 1¼ teaspoons dry yeast
  • 6 oz warm water
  • 2 oz (1/2 stick) butter, melted
  • 2 oz (1/4 cup) plain yogurt
  • 1 large egg
  • 2 tablespoons sugar
  • 1½ teaspoons salt
  • Melted butter, as needed
  • Poppy seeds or za'tar, as needed
  1. Combine the flour and yeast.
  2. Add the water, melted butter, yogurt, egg, sugar and salt.
  3. Knead slowly for about 4 minutes. The dough should be very elastic but still wet.
  4. Place the dough in a greased bowl and cover with plastic wrap.
  5. Let the dough rise for 30-35 minutes or until it has doubled in size.
  6. Fold the dough gently and shape into 6 balls.
  7. Preheat your oven to 375 F.
  8. Let the dough rest for 10 minutes.
  9. Gently stretch each ball into ~7" teardrop shapes that are ¼" thick. You can also use a rolling pin to help.
  10. Place the dough on a parchment-lined baking sheet and brush each teardrop with melted butter. Sprinkle with poppy seeds or za'tar.
  11. Bake for 10-12 minutes or until the breads are golden brown and puffed. Cool completely.
  12. Makes about 6 pieces.
Recipe by High Altitude Bakes at