Description
This Homemade Naan Bread recipe offers an easy way to make soft, fluffy Indian flatbreads right on your stovetop. With simple ingredients like yogurt, flour, and olive oil, this naan is perfect as a side dish for curries, stews, or enjoyed on its own. The dough requires a brief rising time to develop perfect texture, and optional garnishes like garlic or cilantro add extra flavor.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 1/2 cup warm water (about 110°F)
Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup plain yogurt
- 2 tablespoons olive oil (plus more for cooking)
- 1/4 cup warm milk
Finishing
- 2 tablespoons melted butter (for brushing)
- Chopped fresh cilantro or minced garlic (optional for garnish)
Instructions
- Activate Yeast: In a small bowl, combine the yeast, sugar, and warm water. Stir gently and let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Combine Wet and Dry Ingredients: Add the yeast mixture, plain yogurt, olive oil, and warm milk to the flour mixture. Stir with a spoon or spatula until a rough dough forms.
- Knead Dough: Transfer the dough to a floured surface and knead for about 5–7 minutes until the dough is smooth and elastic, which develops gluten for the best texture.
- First Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour, or until doubled in size, to allow the dough to ferment and expand.
- Divide and Shape: Once risen, punch down the dough to release air bubbles. Divide it into 6 equal pieces, roll each into a ball, then flatten and roll out each piece into oval or tear-shaped rounds about 1/4-inch thick.
- Cook Naan: Heat a lightly oiled skillet over medium-high heat. Place one rolled-out dough round onto the skillet and cook for 1–2 minutes per side. Flip when bubbles start to form, cooking until puffed and golden brown spots appear.
- Finish and Garnish: Remove the cooked naan from the pan and brush immediately with melted butter. Optionally, garnish with chopped fresh cilantro or minced garlic. Serve the naan warm.
Notes
- For garlic naan, add minced garlic directly to the dough or sprinkle on top of the naan before cooking for extra flavor.
- Cooked naan can be stored in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze naan bread in a sealed bag and thaw before reheating.
- Use a cast iron skillet or heavy-bottomed pan for best heat retention and even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 210
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
