Olive Naan
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Making homemade naan is easier than you might think, and this olive version is one of my favorite weeknight wins. The yogurt keeps the dough soft and tender while the kalamata olives bring a briny, Mediterranean flair that honestly feels fancy but requires minimal effort. What I love most is that the whole process takes just 45 minutes from start to finish, so you can have warm, fragrant flatbread on the table faster than delivery. Plus, those beautiful olives are packed with heart healthy monounsaturated fats, making this indulgence feel a bit more virtuous. The rosemary and garlic tie everything together beautifully.
Ella x
Ingredients
- 300 gall-purpose flour
- 150 mlplain yogurt
- 100 mlwarm water
- 30 mlolive oil
- 5 gsalt
- 5 ginstant yeast
- 5 gsugar
- 100 gpitted kalamata olives(chopped)
- 10 gfresh rosemary(finely chopped)
- 2garlic cloves(minced)
- 2 gblack pepper
Detail level
Instructions
- 1
Combine warm water, yogurt, sugar, and yeast in a large bowl. Let sit for 5 minutes until foamy.
Tip: This blooming step ensures your yeast is active before mixing with flour.
- 2
Add flour and salt to the yeast mixture. Stir until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.
Tip: If the dough is too sticky, add flour 10g at a time until manageable.
- 3
Fold in 15ml of olive oil, chopped olives, rosemary, garlic, and black pepper until evenly distributed throughout the dough.
Tip: Don't overwork the dough after adding olives; gentle folding preserves their texture.
- 4
Place dough in an oiled bowl, cover with a damp cloth, and let rise for 30-40 minutes at room temperature until doubled in size.
Tip: Proof in a warm spot for faster rising, or cover and refrigerate overnight for more flavor development.
- 5
Divide dough into 4 equal portions and shape each into a ball. Let rest for 5 minutes.
Tip: Resting makes the dough easier to flatten without springing back.
- 6
On a lightly floured surface, gently stretch each ball into an oval or round shape about 8mm thick.
Tip: Use your fingertips and palm, working from the center outward to avoid deflating the dough.
- 7
Heat a cast iron skillet or griddle over medium-high heat for 2 minutes until very hot.
Tip: A properly preheated pan gives you beautiful charred spots and fluffy interior.
- 8
Brush one side of each naan with remaining olive oil, then place oiled-side down on the hot pan. Cook for 2-3 minutes until golden and bubbly.
Tip: Watch for bubbles forming; these indicate the naan is cooking properly underneath.
- 9
Flip the naan and cook the other side for another 1-2 minutes until light golden brown.
Tip: The second side cooks faster, so stay attentive to prevent burning.
- 10
Transfer cooked naan to a warm plate and cover loosely with foil to keep soft. Repeat with remaining dough portions.
Tip: Stacking warm naan under foil traps steam, keeping them tender and preventing them from hardening.
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