Description
Homemade naan bread is a soft and fluffy Indian flatbread that’s perfect for scooping up curries, dips, and chutneys. Made from simple ingredients like flour, yeast, yogurt, and a touch of sugar, this traditional recipe uses a cast-iron skillet to achieve a golden, slightly charred exterior with a tender interior. Quick to prepare and deliciously authentic, this naan bread is a wonderful accompaniment to any meal.
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 Yeast: In a bowl, combine warm water, sugar, and yeast. Let sit for about 5 minutes until the mixture becomes bubbly, indicating the yeast is active.
- Make Dough: Stir in the all-purpose flour, salt, and plain yogurt until a shaggy dough forms. This mixture should start coming together but will be slightly sticky.
- Knead Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic, which helps develop gluten for the perfect texture.
- First Rise: Place the kneaded dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
- Shape Naan: Punch down the dough to release air. Divide it into equal portions and roll each piece into an oval shape about 1/4 inch thick, ready for cooking.
- Cook Naan: Preheat a cast-iron skillet over medium-high heat. Cook each naan for 1-2 minutes per side until golden brown spots appear and the bread is puffed and cooked through.
- Brush with Butter: After cooking, brush each naan bread with melted butter or ghee while still warm to enhance flavor and moisture.
Notes
- Use warm water around 110°F to properly activate the yeast without killing it.
- For a fluffier naan, you can add a pinch of baking powder along with the flour if desired.
- Make sure the skillet is hot enough to cook the naan quickly and create those characteristic brown spots.
- Brush naan with garlic-infused butter for an extra flavorful variation.
- Leftover naan can be wrapped and reheated in a skillet or oven to maintain softness.
