Mixing & Cooking Tutorial
Chef since young, skilled in diverse cuisines — Asian, Thai, Indian, Portuguese and more. Passionate, creative, and always learning.
🍽 Join "Cooking with Ollie" on Skool →Oliver walks you through the entire self-rising naan process — from mixing the two-ingredient dough to getting perfect blisters on the skillet.
Tutorial by Oliver Wing · Cooking with Ollie on Skool
The Dough
No self-rising flour? Make your own: whisk 240g (2 cups) AP flour + 9g (2 tsp) baking powder + 3g (½ tsp) salt.
| Metric | Volume | Ingredient |
|---|---|---|
| 240g | 2 cups | Self-rising flour (or sub above) |
| 180g | ¾ cup | Full-fat plain Greek yogurt |
| 3g | ½ tsp | Fine sea salt (skip if using self-rising) |
| 10g | 2 tsp | Olive oil or neutral oil |
Garlic Butter Finish
| Metric | Volume | Ingredient |
|---|---|---|
| 45g | 3 tbsp | Unsalted butter, melted |
| — | 2 cloves | Garlic, finely minced |
| 5g | 2 tbsp | Fresh cilantro or parsley, chopped (optional) |
Process
Baker's Percentages
Self-rising flour contains baking powder — a combination of a base (baking soda) and an acid. When you add Greek yogurt, which is itself acidic, you get an additional acid-base reaction that produces CO₂ bubbles. Those bubbles plus steam from the yogurt hitting the hot pan are what create the blistered, puffy pockets.
Full-fat Greek yogurt is non-negotiable. Fat-free yogurt makes the dough sticky, hard to roll, and the finished naan rubbery. Sour cream is the best direct substitute — same thickness, similar acidity, no draining needed.
Whisk together: 240g (2 cups) all-purpose flour + 9g (2 tsp) baking powder + 3g (½ tsp) fine sea salt. Works 1:1 with identical results.
Room Temp: 2–3 days wrapped in a towel or zip-top bag. Don't refrigerate — it accelerates staling.
Freezer: Up to 2 months. Stack with parchment between each naan. Reheat on a hot dry skillet for 1 min per side.
Classroom Lessons
Equipment
