Olive Naan
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Soft, pillowy flatbread studded with briny olives and aromatic herbs, perfect for dipping or serving alongside curries. This Mediterranean-inspired naan brings a delightful savory twist to the traditional Indian bread.
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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