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Naan recipe

Naan recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 126 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes (plus 1 hour rising time)
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 naan breads 1x
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Description

This easy homemade naan recipe yields soft, pillowy, and mildly chewy flatbreads just like those served in Indian restaurants. Made with simple pantry ingredients and a touch of yogurt for delicious flavor and texture, this naan is perfect for scooping up curries or enjoying as a snack. Cooked on a hot skillet with a brush of melted butter, it’s an irresistible addition to any meal.

Ingredients

Units Scale

For the Dough

  • 2 1/4 cups all-purpose flour (plus extra for dusting)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon instant yeast
  • 2 tablespoons plain yogurt
  • 2 tablespoons olive oil (or vegetable oil)
  • 3/4 cup warm water (about 110°F/45°C)

For Cooking & Topping

  • 2 tablespoons melted butter or ghee (plus extra for brushing)
  • Optional: chopped cilantro, minced garlic, or nigella seeds for garnish

Instructions

  1. Combine the Dry Ingredients – In a large bowl, whisk together the flour, sugar, salt, and instant yeast until evenly combined.
  2. Add Wet Ingredients – Stir in the yogurt and olive oil. Gradually add the warm water, mixing with your hands or a spoon until a sticky dough forms.
  3. Knead the Dough – Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes, until smooth, elastic, and only slightly tacky.
  4. Let the Dough Rise – Transfer the dough to a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
  5. Divide and Shape – Punch down the dough and divide it into 6 equal balls. Roll each ball out on a floured surface into an oval or teardrop-shaped disc, about 1/4-inch thick.
  6. Cook the Naan – Heat a large cast iron skillet or nonstick pan over medium-high heat. Place a rolled-out naan onto the hot skillet. Cook until bubbly and golden brown spots appear underneath (1–2 minutes), then flip and cook another 1–2 minutes. Brush with melted butter immediately after removing from the pan.
  7. Repeat and Serve – Repeat with remaining dough, stacking naan and brushing with butter as you go. Garnish with chopped cilantro, minced garlic, or nigella seeds if desired. Serve warm with your favorite curries or dips.

Notes

  • If using active dry yeast instead of instant, dissolve it in the warm water with the sugar and rest for 5–10 minutes until foamy before adding to the flour.
  • For extra flavor, mix minced garlic into the dough or brush the cooked naan with garlic butter.
  • Naan is best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated in a skillet or oven.
  • Make the dough a day ahead and let it rise slowly in the refrigerator overnight for even deeper flavor.

Nutrition

  • Serving Size: 1 naan
  • Calories: 195
  • Sugar: 1g
  • Sodium: 320mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 7mg

Find it online: https://slsrecipes.com/naan-recipe/