Description
Homemade Naan Bread is a soft, fluffy, and tender flatbread loved in Indian and Middle Eastern cuisines. Made with simple everyday ingredients like all-purpose flour, yogurt, and yeast, this recipe creates pillowy naan perfect for dipping in curries, wrapping grilled meats, or enjoying plain with butter. It’s easy enough for beginners and versatile for customization, making it a delicious addition to any meal.
Ingredients
Scale
Basic Ingredients
- 2 cups all-purpose flour
- 3/4 cup warm water (not hot)
- 1 teaspoon active dry yeast
- 1/4 cup plain yogurt
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil or melted butter, plus extra for cooking and brushing
Optional Flavor Add-ins
- 2 cloves garlic, minced (for garlic butter naan)
- 2 tablespoons chopped fresh cilantro, parsley, or chives (for herb naan)
Instructions
- Prepare the Yeast Mixture: Dissolve sugar in warm water and sprinkle active dry yeast over the top. Let it sit for about 10 minutes until frothy, indicating the yeast is active.
- Make the Dough: In a large bowl, combine all-purpose flour and salt. Add yogurt, vegetable oil or melted butter, and the yeast mixture. Stir to form a shaggy dough, then knead on a floured surface for 8–10 minutes until smooth and elastic.
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 1½ hours until doubled in size.
- Shape the Naan: Divide the risen dough into equal-sized balls. Roll each ball with a rolling pin into an oval or tear shape about ¼ inch thick, ensuring not to roll too thin to maintain fluffiness.
- Cook the Naan: Heat a cast-iron skillet or heavy-bottomed pan on medium-high heat. Place one rolled dough piece onto the dry pan and cook 1–2 minutes until bubbles form. Flip and cook the other side until golden spots appear. Brush with melted butter or garlic butter immediately after cooking for extra flavor.
- Serve Warm: Stack the cooked naan in a clean kitchen towel to keep warm and soft while cooking the remaining pieces. Serve immediately with your favorite dishes or enjoy plain.
Notes
- Use warm water (not hot) to activate the yeast without killing it.
- Allow dough to rise fully for a soft, airy texture.
- Keep dough slightly sticky by not over-flouring for tender naan.
- Cook on high heat to achieve characteristic charred spots quickly.
- Brush hot naan with butter for added shine and rich flavor.
- A cast-iron skillet is ideal for even heat retention and best cooking results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Indian, Middle Eastern
Nutrition
- Serving Size: 1 naan (approx. 70g)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 5 mg