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Naan Bread Recipe

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Homemade naan bread is soft, fluffy, and slightly chewy with beautiful bubbles and golden, lightly charred spots. This easy skillet version uses yogurt-enriched yeast dough and requires no traditional tandoor.

Ingredients

  • 3 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 3/4 cup warm water
  • 1/2 cup plain yogurt
  • 2 tablespoons olive oil or melted ghee
  • 2 tablespoons melted butter or ghee, for brushing
  • Chopped fresh cilantro, optional

Instructions

  1. Combine the warm water, sugar, and yeast in a small bowl. Let the mixture sit for 5–10 minutes, until foamy.
  2. Place the flour and salt in a large mixing bowl. Add the activated yeast mixture, yogurt, and olive oil or melted ghee.
  3. Mix until a soft dough forms. If the dough is extremely sticky, add a little flour at a time without making the dough too dry.
  4. Transfer the dough to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.
  5. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until roughly doubled in size.
  6. Gently deflate the dough and divide it into 8 equal portions. Shape each portion into a ball and let the dough balls rest for about 10 minutes.
  7. Heat a cast-iron skillet or heavy frying pan over medium-high to high heat until very hot.
  8. Roll one dough ball into an oval or teardrop shape about 1/8-inch thick. Keep the remaining dough covered.
  9. Place the rolled naan directly into the hot, dry skillet. Cook for 1–2 minutes, until large bubbles form and the underside develops golden-brown spots.
  10. Flip the naan and cook for approximately 1 minute, until the second side is browned in spots and the bread is cooked through.
  11. Remove the naan from the skillet and immediately brush it with melted butter or ghee.
  12. Repeat with the remaining dough and keep the cooked naan covered with a clean kitchen towel until ready to serve.

Notes

  • Make sure the skillet is very hot before cooking each naan to encourage bubbles and browned spots.
  • Avoid adding excessive flour to the dough, as a soft dough helps produce tender naan.
  • For garlic naan, combine minced garlic with melted butter or ghee and brush it over each freshly cooked naan. Finish with chopped cilantro or parsley.
  • For butter naan, generously brush each freshly cooked bread with melted butter.
  • For cheese naan, place shredded mozzarella, cheddar, or another melting cheese inside a dough ball, seal it carefully, then roll and cook.
  • For herb naan, add chopped cilantro, parsley, or other fresh herbs to the dough or sprinkle them over the finished bread.
  • For whole wheat naan, replace about half of the all-purpose flour with whole wheat flour and add a little extra water or yogurt if needed.
  • The dough can be prepared ahead and allowed to rise slowly in the refrigerator overnight. Bring it closer to room temperature before dividing and cooking.
  • Store cooled naan at room temperature for 1–2 days or refrigerate in an airtight container for up to 4 days.
  • Freeze naan separated with parchment paper in a freezer-safe bag for up to 2–3 months.
  • Reheat naan in a hot skillet for 30–60 seconds per side or wrap several pieces in foil and warm at 350°F (175°C) for 5–10 minutes.

Nutrition

Find it online: https://thefamilycooking.com/naan-bread-recipe/