Welcome to my blog. I document my adventures baking all types of bread. I hope you find my step by step videos helpful!




I've been craving naan ever since I went to the farmers market last week and tried about 10 samples of different yogurt sauces. Naan is a great dipping bread and you don't need a tandoor to make it. A normal frying pan will do the trick! 

This is very similar to pita bread, but better in my opinion. I like to drench it in butter and sprinkle sea salt and cilantro all over it and eat them piping hot. You can even use the leftovers as a base for a pizza if you want to get creative. There's no wrong way to eat this!


You want to make sure that your pan is really hot so that the bread starts blistering


  • 4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 teaspoon active dry yeast
  • 1/4 cup water warm water (110 degrees F)
  • 3/4 cup whole milk warm milk (110 degrees F)
  • 1 cup whole milk greek yogurt
  • Melted butter for slathering on finished naan
  • Sea salt for sprinkling
  • Cilantro for sprinkling 


  1. Combine sugar, yeast, and warm water (110 degrees F) and let stand for 10 minutes. You should see bubbles start forming
  2. Add yogurt and milk into the yeast mixture and whisk together
  3. In your mixing bowl, combine flour, salt, baking powder, and baking soda
  4. Pour your wet ingredients into your dry ingredients and stir with a wooden spoon until combined
  5. Either turn dough out on a floured surface and knead for 5 minutes or place in your stand mixer and mix for 8-10 minutes with your hook attachment. Dough should be soft but not too sticky
  6. Place dough in a large lightly oiled bowl and covered with plastic wrap. Place in a warm place for about an hour or until it doubles in size.
  7. Punch down the dough and divide into 8 equal pieces. 
  8. On a lightly floured surface, roll each one with a rolling pin into a teardrop shape. They will be about 8 inches long at 4 inches wide and about 1/4 inch thick. 
  9. Place dough on a hot skillet and cook for about 1 minute. You should see the dough blistering. While naan is cooking, roll out the next naan.
  10. Flip the naan over and cover the skillet with a lid and cook for another 30 seconds. 
  11. Remove naan from skillet and brush with butter and sprinkle with sea salt and cilantro 
  12. Cover naan with a towel to keep it warm!


Blueberry Lemon Ricotta Pancakes

Blueberry Lemon Ricotta Pancakes