Description
Make soft, fluffy, restaurant-quality naan bread on your stovetop using a simple dough recipe. This version includes garlic butter for extra flavor.
Ingredients
Scale
- 1 1/2 cups warm water (about 110°F)
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons plain yogurt (full fat recommended)
- 2 tablespoons olive oil, plus more for brushing
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter, melted
Instructions
- Combine the warm water and sugar in a large bowl. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
- Add the flour, salt, yogurt, and 2 tablespoons of olive oil to the yeast mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Punch down the risen dough gently. Divide it into 8 equal pieces and roll each piece into a ball. Let the balls rest for 10 minutes.
- While the dough rests, prepare the garlic butter: Mix the minced garlic and melted butter together in a small bowl.
- Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Do not add oil to the pan.
- Working with one ball at a time, roll the dough into an oval shape about 1/8 inch thick.
- Place one piece of rolled dough onto the hot, dry skillet. Cook for 1 to 2 minutes until bubbles form on the surface and the underside is lightly browned.
- Flip the naan and cook the second side for about 1 minute until browned spots appear.
- Remove the cooked naan from the skillet and immediately brush the top generously with the garlic butter mixture.
- Repeat with the remaining dough pieces, stacking the cooked naan and keeping them covered lightly to stay warm.
Notes
- For a yeast-free option, substitute the yeast and sugar with 2 teaspoons of baking powder and 1/2 teaspoon of baking soda added directly to the dry ingredients. Increase the yogurt slightly for moisture.
- If you prefer plain naan, skip the garlic butter and brush the cooked bread with plain melted butter or olive oil.
- To get the characteristic charred spots, ensure your skillet is very hot before placing the dough down.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Stovetop Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 2
- Sodium: 350
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
- Cholesterol: 15