Description
You can achieve soft, chewy, restaurant-style naan bread right in your home kitchen without a tandoor. This simple recipe gives you fluffy results perfect for serving with your favorite curry.
Ingredients
Scale
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/2 cup warm water (about 105-115°F)
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup plain yogurt, full fat recommended
- 2 tablespoons milk
- 2 tablespoons olive oil, plus more for brushing
- 1/4 cup melted butter, for brushing
- 2 cloves garlic, minced (optional, for Garlic Naan)
Instructions
- Activate the yeast: In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
- Mix dry ingredients: In a large bowl, whisk together the flour and salt.
- Combine wet and dry: Pour the yeast mixture, yogurt, milk, and 2 tablespoons of olive oil into the dry ingredients. Mix until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It will be slightly sticky due to the yogurt.
- First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning 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.
- Divide and shape: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a ball. Let the balls rest for 10 minutes, covered.
- Roll out the naan: On a lightly floured surface, roll each dough ball into an oval or teardrop shape, about 1/8 inch thick.
- Cook the naan (Skillet Method): Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until it is very hot. Do not add oil to the pan.
- Cook the first side: Place one rolled naan into the hot, dry skillet. Cook for 1 to 2 minutes until bubbles start to form on the surface and the bottom has brown spots.
- Cook the second side: Flip the naan. Cook the second side for about 1 minute until it puffs up slightly and develops char marks. If it puffs significantly, gently press down on the bubbles with a spatula to encourage even cooking.
- Brush with butter: Immediately transfer the cooked naan to a plate. Brush generously with melted butter. If making Garlic Naan, mix the minced garlic into the melted butter before brushing.
- Repeat: Continue with the remaining dough pieces, stacking the cooked naan and covering them with a clean towel to keep them warm and soft.
Notes
- For the softest, chewiest naan, ensure your yogurt is full-fat and at room temperature before mixing.
- If you want extra puffy results, use a very hot skillet. The quick blast of high heat creates steam inside the dough, making it puff.
- If you skip the optional garlic, you can brush the cooked bread with plain melted butter for a classic Buttery Flatbread finish.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Stovetop Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 1.5
- Sodium: 280
- Fat: 7
- Saturated Fat: 3.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
- Cholesterol: 10