Description
This homemade naan bread recipe lets you create soft, fluffy, and flavorful Indian-style flatbreads right in your kitchen. Made with simple ingredients like flour, yogurt, and yeast, these naans are perfect for accompanying curries, dips, or enjoying on their own with a brush of melted butter or ghee.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 3/4 cup warm water (110°F/43°C)
- 1 tsp sugar
- 1 tsp salt
- 1/4 cup plain yogurt
For Brushing
- 2 tbsp melted butter or ghee
Instructions
- Activate the yeast: In a bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until the mixture becomes bubbly, indicating the yeast is active.
- Mix the dough: Stir in the all-purpose flour, salt, and plain yogurt until a shaggy dough forms. Ensure all ingredients are combined evenly.
- Knead the dough: Turn the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic, which helps develop gluten for a soft texture.
- First rise: Place the dough in an oiled bowl and cover it with a damp cloth. Let it rise in a warm spot for 1 to 2 hours, or until it has doubled in size.
- Shape the naans: After the dough has risen, punch it down to release air. Divide it into equal portions and roll each piece into an oval shape approximately 1/4 inch thick.
- Cook the naan: Preheat a cast-iron skillet over medium-high heat. Cook each naan for 1 to 2 minutes on each side until golden brown spots appear and the bread is cooked through.
- Brush and serve: Brush the warm naans generously with melted butter or ghee to add richness and flavor before serving.
Notes
- For slightly puffier naan, ensure the dough rises fully before cooking.
- You can add finely chopped garlic or herbs to the dough or butter for extra flavor.
- If you don’t have a cast-iron skillet, use any heavy-bottomed pan for cooking the naan.
- Serve naan warm for the best texture and taste.
- Reheat leftovers wrapped in foil in a warm oven or skillet.
