Description
This homemade naan bread is soft, fluffy, and full of flavor. Perfect for dipping or serving alongside curries and other dishes, this naan is simple to make and can be customized with garlic butter for an extra delicious touch.
Ingredients
Scale
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm water (110°F or 45°C)
- 1 teaspoon sugar
- 2 ½ cups all-purpose flour (plus extra for dusting)
- ½ teaspoon salt
- ¼ cup plain Greek yogurt (or regular yogurt)
- 2 tablespoons olive oil (or melted butter)
- 1 large egg (room temperature)
For Garlic Butter (Optional, for Brushing)
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
- In a large mixing bowl, whisk together the flour and salt.
- Make a well in the center and add the yogurt, olive oil (or melted butter), egg, and the yeast mixture.
- Stir everything together until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Transfer the dough to a lightly floured surface and knead for about 6-8 minutes, or until smooth and elastic.
- Lightly oil a bowl and place the dough inside. Cover with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat.
- Punch down the dough and divide it into 6-8 equal portions. Roll each portion into a ball and then flatten into a small oval or round shape, about ¼-inch thick.
- Lightly dust the surface with flour as needed while rolling.
- Place the dough into the hot skillet and cook for 2-3 minutes on one side, until bubbles form on top and the bottom is golden brown. Flip and cook for another 1-2 minutes.
- Remove the naan from the skillet and brush with the optional garlic butter (melted butter with minced garlic and cilantro or parsley).
- Repeat with the remaining dough.
Notes
- If you don’t have a cast-iron skillet, you can also cook the naan on a grill or in a non-stick pan.
- For a slightly different flavor, try adding a pinch of cumin or coriander to the dough.
- Naan can be stored in an airtight container at room temperature for a couple of days, or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Pan-cooked
- Cuisine: Indian