Naan Dough
(Soft, chewy Indian flatbread – great cooked on a hot skillet or grill for those signature bubbles)
All-purpose flour (or bread flour for extra chew): 3 cups (plus extra for dusting)
Warm water (about 110°F): ½ cup
Plain yogurt (full-fat for best tenderness): ½ cup
Oil (vegetable or neutral): 2 tablespoons
Sugar: 2 teaspoons
Salt: 1¼ teaspoons
Active dry yeast: 1 packet (2¼ teaspoons)
Tips: Dissolve yeast in warm water with sugar, let foam 5-10 minutes.
Mix in yogurt, oil, salt, then flour. Knead until soft (5-8 min), rise 1-1½ hours.
Divide into 6-8 balls, roll thin, cook 2-3 min per side on very hot skillet.
Brush with garlic butter or herbs after cooking.
Here are some fluffy, golden naan fresh off the skillet—perfect with curry or dips!
Pita Bread Dough
(Soft pockets that puff beautifully in a hot oven – ideal for stuffing with falafel, hummus, or grilled meats)
All-purpose flour: 3 cups (plus extra for dusting)
Warm water (about 110°F): 1 cup (may need 1-2 tbsp more)
Olive oil: 1 tablespoon
Sugar: 2 teaspoons
Salt: 1 teaspoon
Active dry yeast: 1 packet (2¼ teaspoons)
Tips: Proof yeast in warm water with sugar.
Mix in oil, salt, then flour. Knead smooth (5-7 min), rise 1 hour until doubled. Divide into 8 balls, roll into 6-7 inch circles (¼-inch thick).
Rest 20 min. Bake at 475-500°F on a hot stone or baking sheet for 3-5 min until puffed.
Stuff these golden pockets with your favorites—they’re perfect for street-style sandwiches!
Pretzel Dough
(Chewy, malty soft pretzels with that classic shiny brown crust – boil before baking!)
All-purpose flour (or bread flour): 4 cups (plus extra for dusting)
Warm water (about 110°F): 1½ cups
Sugar: 1 tablespoon
Salt: 2 teaspoons
Softened unsalted butter: 4 tablespoons (½ stick)
Active dry yeast: 2¼ teaspoons (1 packet)
For boiling: 10 cups water + ⅔ cup baking soda
Topping: Coarse salt (pretzel salt or sea salt)
Tips: Proof yeast in warm water with sugar.
Mix in butter, salt, then flour.
Knead 5-7 min, rise 1 hour. Divide into 8-12 pieces, roll into 20-24 inch ropes, shape into pretzels.
Boil 30 seconds each side, then bake at 425-450°F for 12-15 min until deep golden.
Fresh, salty, shiny pretzels straight from the oven—pure street-food joy!
Focaccia Dough
(Olive oil-rich, dimpled Italian flatbread – crispy edges, airy inside, perfect for herbs and toppings)
All-purpose flour (or bread flour): 4 cups
Warm water (about 110°F): 1½ cups (may need 1-2 tbsp more for a wet dough)
Olive oil: ¼ cup (plus extra for drizzling)
Salt: 1 tablespoon
Sugar: ¼ tablespoon (about 1 teaspoon)
Active dry yeast: 2¼ teaspoons (1 packet)
Tips: Mix yeast, sugar, warm water, then add oil, salt, flour.
Stir into a shaggy, sticky dough (no heavy kneading needed).
Rise 1-2 hours (or overnight in fridge).
Spread into oiled 9×13 or larger pan, dimple deeply, drizzle generously with oil, add rosemary/herbs.
Bake at 425°F for 20-25 min until golden.
Look at these herb-topped, dimpled beauties—crispy, fluffy, and irresistible!
Flatbread Dough
(Quick, soft everyday flatbread – versatile for wraps, dipping, or grilling; your chart shows a basic version)
All-purpose flour: 3 cups (adjust based on desired softness)
Warm water: 1 cup (plus 1-2 tbsp as needed)
Oil (olive or neutral): 2-3 tablespoons
Salt: 1 teaspoon
Baking powder (optional for extra fluff): 1 teaspoon
(No yeast needed for quick version – or add 1 tsp yeast for lighter texture)
Tips:
Mix into soft dough, rest 20-30 min.
Divide into 8-10 balls, roll thin.
Cook on hot dry skillet or griddle 1-2 min per side until puffed and spotted.
