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Jalapeño Naan

Jalapeño Naan

Move over, sourdough! This Montana Mex-ified recipe for Jalapeño Naan is surprisingly easy to make, so we challenge YOU to get out of your comfort zone and give it a try! 

Serve size: 12 naan    Prep Time: 2 hours    Cook Time: 30 minutes    Total Time: 2.5 hours 


  • 1 tsp dry activated yeast
  • 1⁄2 cup warm water
  • 2 Tbsp sugar
  • 1/2 cup plain Greek yogurt
  • 1 tsp salt
  • 2 1⁄4 cups bread flour
  • 1 TBSP plus1⁄2 tsp Montana Mex Jalapeño Seasoning, divided
  • 1/4 cup Avocado or Extra Virgin Olive Oil, butter, or ghee




  1. In a large bowl, dissolve sugar and yeast in warm water. Stir vigorously to combine. Let stand for about 10 minutes, until yeast appears foamy.
  2. Stir in yogurt, salt, flour and Montana Mex Jalapeño Seasoning. Knead for 6 minutes on a lightly floured surface.
  3. Place dough in an oiled bowl, cover with a damp cloth, and set aside to rise in a warm place. Wait for about an hour, until the dough has doubled in volume.
  4. After an hour, pinch off small handfuls of dough about the size of a golf ball.
  5. Roll into balls, and place on a tray. Cover with a towel, and allow to rise again for about 30 minutes.
  6. While the naan dough rises, combine 1/4 cup oil or butter and 1 tablespoon of Jalapeño Seasoning to use on top of the cooked naan.
  7. Use an oiled rolling pin to shape dough into thin ovals. Lightly oil a cast iron skillet.
  8. Place dough on skillet over medium-high heat, and cook for 2 to 3 minutes  on one side, or until puffy and lightly browned.
  9. Remove the naan from the skillet, flip and transfer directly to the gas flame (on low) for long enough to give the naan a slight char.
  10. Transfer to a plate and brush your oil and spice blend on top. Garnish with fresh herbs.

*buen provecho*

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