Blackberry, Goat Cheese, Honey, and Arugula on Homemade Naan
Recipe type: Bread
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1½ teaspoons of sugar
  • ⅓ cup plain yogurt
  • ⅔ cup water
  • 3 tablespoons skim milk
  • 2 tablespoons of olive oil
  • butter *optional
  1. Combine all of the dry ingredients in a large bowl. Create a well in the center of the mixed, dry ingredients and add the water and yogurt. Using a fork, begin stirring in the center of the well until the dry ingredients around the perimeter begin to fall in and are gradually incorporated. If the dough has not come together (*this is where my recipe differs. Hers said wet and sticky, but mine was totally dry)  add a tablespoon of skim milk until the dough comes together. (I used 3, but differing climates many require more or less) If the dough is a little sticky, that is ok.
  2. Then add the two tablespoons of olive oil and knead the dough with your hands in a folding pattern until it is incorporated. (this part feels totally weird. At first it will seem like the oil does not want to be mixed, in but it will) Then flatten the dough into a thick disk and cut it like pizza slices into 8 pieces. Roll and flatten the pieces into small disks and thoroughly coat with flour. It can be used immediately, but I waited about 30 minutes so the dough could relax and dry out a bit so it would be easier to roll out. - but don't refrigerate if you do this! Just leave it on the counter.
  3. Roll out the first disk into a long oval shape. Make it as thick or think as you want. Once you make on or two, you can decide the thickness you prefer. At first I thought I wanted it thin for flatbread purposes, but the ticker pieces were best eaten plain with butter and onion or regular salt on top.
  4. Heat a cast iron skillet (or heaven pan) until very hot, and add about a teaspoon of olive oil. Make sure the bottom of the pan is fully coated in oil, then add the dough to the pan. Similar to making a pancake, when there seem to be a lot of bubbles, flip it over. This will take about a minute. If it's not brown enough, you can always flip it back over! During that time you can roll out your next dough. They are delicious served fresh, but they also store well for a couple of days in a large ziploc bag.
Recipe by A Sue Chef at