Description
Create soft, chewy, restaurant-quality Naan Bread right on your stovetop. This simple recipe brings the joy of freshly baked flatbread to your kitchen without needing a tandoor. It is perfect for scooping up curries or enjoying with melted butter and garlic.
Ingredients
Scale
- 1 cup warm water (about 105°F to 115°F)
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons plain yogurt
- 2 tablespoons vegetable oil, plus more for brushing
- Melted butter and minced garlic (for topping, optional)
Instructions
- Combine warm water, sugar, and yeast in a small bowl. Let stand for 5 to 10 minutes until foamy. This shows your yeast is active.
- In a large bowl, whisk together the flour and salt.
- Add the yeast mixture, yogurt, and 2 tablespoons of oil to the dry ingredients.
- Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
- Knead the dough for 5 to 7 minutes until it becomes smooth and elastic. You want a soft dough.
- Lightly oil a clean bowl. Place the dough in the bowl and turn it over to coat.
- Cover the bowl with plastic wrap or a damp cloth. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a ball.
- Let the dough balls rest, covered, for 10 minutes.
- On a floured surface, roll each ball into an oval or teardrop shape, about 1/8 inch thick.
- Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Do not add oil to the pan.
- Place one rolled naan into the hot, dry skillet. Cook for 1 to 2 minutes until bubbles appear on the surface.
- Flip the naan and cook the other side for 1 to 2 minutes until golden brown spots appear. You can press lightly on the bubbles with a spatula to encourage puffing.
- Remove the cooked naan from the skillet. Brush immediately with melted butter and sprinkle with minced garlic, if using.
- Repeat with the remaining dough. Serve your homemade naan warm.
Notes
- For Garlic Naan, mix 2 tablespoons of melted butter with 1 teaspoon of finely minced fresh garlic. Brush this mixture on the naan immediately after cooking.
- If your kitchen is cold, place the dough bowl in your oven with just the light turned on to create a warm environment for rising.
- If you prefer a chewier naan, use lukewarm water for the yeast, but do not let the dough over-proof.
- You can skip the yeast and use 1 teaspoon of baking powder and 1/2 teaspoon of baking soda mixed with the flour for a quicker, no-yeast flatbread, though the texture will be slightly different.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg