Instructions
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Make Dough: In a stand mixer (with paddle attachment), whisk together the flour, xanthan gum, salt, cream of tartar, and sugar. Then whisk in the yeast.
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Add the melted butter (or ghee), beaten whole egg + egg white, yogurt, and warm water. Begin mixing on low speed until the ingredients are combined, then increase to medium and mix about 3 minutes. The dough will be wet and shaggy.
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Rise or Chill:
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If making that day: cover and let the dough rise in a warm, draft-free spot until nearly doubled, about 45 minutes. Then refrigerate briefly to firm up.
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Or make ahead: seal tightly and refrigerate for up to 5 days, working with the dough cold when ready.
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Shape: Turn dough out onto a lightly floured surface. Divide into 8 pieces (or scoop off portions ~100 g each). With lots of flour on your hands and work surface, shape each piece into a round, then roll into an oval about 3 × 5 inches and ~3/8-inch thick. If the dough tears or feels too gooey, add more flour and roll again.
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Cook/Fry: Heat a cast-iron skillet or heavy pan over medium heat; grease with butter or oil. Place one shaped piece in the pan. Fry for about 30 seconds until large blisters form, flip and cook until the underside is golden brown and blistered, then flip again to cook other side, about another 45 seconds or until browned across.
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Keep Warm & Serve: Remove cooked naan to a towel or paper towel; cover to retain moisture. Repeat with remaining pieces, adding more fat (butter/oil) to the pan as needed. Serve warm.
Tips & Variations
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Work with cold dough if you made it ahead to make shaping easier.
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Sprinkle more flour when rolling so dough doesn’t stick; dough is meant to be somewhat wet.
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Use a cast-iron skillet for best blistering and browning; if using nonstick, use medium-low heat and be patient.
- For dairy-free: substitute with non-dairy yogurt and a plant-based fat (vegan butter or good oil).
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