Description
This easy homemade naan bread recipe yields soft, fluffy, and delicious flatbreads made from simple ingredients like flour, yogurt, and yeast. Cooked on the stovetop in a skillet, these naan breads are perfect to accompany curries, soups, or enjoyed on their own with a brush of butter.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 3/4 cup warm water (110°F or 45°C)
Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup plain yogurt
- 2 tablespoons olive oil (or melted butter)
For Serving (Optional)
- Additional melted butter for brushing
Instructions
- Activate the Yeast: In a small bowl, combine the active dry yeast, sugar, and warm water. Stir lightly and let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt to ensure even distribution of seasoning.
- Combine Wet and Dry: Add the plain yogurt, olive oil (or melted butter), and the activated yeast mixture to the flour and salt. Stir everything together until a rough dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 5-7 minutes until the dough is smooth and elastic. This step develops gluten for a soft texture.
- First Rise: Lightly oil a large bowl and place the kneaded dough inside. Cover with a damp cloth and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
- Shape the Naan: Punch down the risen dough and divide it into 8 equal portions. Roll each piece into a ball, then use a rolling pin to flatten into oval or circular shapes about 1/4 inch thick.
- Cook the Naan: Heat a dry skillet over medium-high heat. Place one naan in the skillet and cook for 1 to 2 minutes until golden spots appear on the bottom, then flip and cook the other side similarly. Repeat with the remaining naan.
- Optional Butter Brush: Remove cooked naan from the skillet and immediately brush with melted butter for added flavor and softness. Serve warm.
Notes
- Use warm water around 110°F (45°C) to properly activate the yeast without killing it.
- You can substitute plain yogurt with Greek yogurt for a thicker dough.
- For a richer flavor, use melted butter instead of olive oil in the dough.
- Cook naan on a dry skillet; avoid oil to achieve traditional charred spots and texture.
- Brush with garlic butter or sprinkle fresh herbs before serving for added taste.
- Store leftover naan in an airtight container; reheat on a skillet or in an oven.
