Honey and Oat Naan

Instructions

1. 1

   Combine warm water, yeast, and 10ml of honey in a small bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: This bloom step ensures your naan will rise properly and develop great texture.

2. 2

   In a large mixing bowl, whisk together flour, rolled oats, salt, and baking powder. Create a well in the centre.

   Tip: Mix the dry ingredients thoroughly so the leavening agents are evenly distributed.

3. 3

   Pour the yeast mixture, remaining honey, yogurt, and olive oil into the well. Mix with your hands until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

   Tip: Don't skip kneading—it develops gluten for soft, chewy naan.

4. 4

   Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

   Tip: A warm oven with the light on is perfect for proofing.

5. 5

   Divide the dough into 6 equal portions and roll each into a ball. Let rest for 10 minutes uncovered.

   Tip: Resting prevents the dough from shrinking back as you shape it.

6. 6

   On a floured surface, gently flatten and stretch each ball into an oval or teardrop shape about 6mm thick.

   Tip: Work gently to maintain the air bubbles that make naan fluffy.

7. 7

   Heat a cast-iron skillet or griddle over medium-high heat. Brush lightly with oil, then cook each naan for 2-3 minutes per side until golden brown spots appear.

   Tip: Don't move the naan too much—let it develop colour before flipping.

8. 8

   Transfer cooked naan to a plate and immediately brush with the remaining honey. Sprinkle with sesame seeds if desired and serve warm.

   Tip: The residual heat helps the honey absorb into the bread for extra flavour.