Here’s a simple and easy recipe for Naan Bread that you can make at home with minimal effort. Naan is a soft, pillowy flatbread that’s commonly served with Indian dishes, and it pairs perfectly with curries, stews, or even as a wrap for grilled meats. Follow this recipe for a deliciously warm and homemade version of naan!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- 3/4 cup warm water (about 110°F or 43°C)
- 1/4 cup plain yogurt (room temperature)
- 2 tablespoons olive oil (or melted butter)
- 1 tablespoon melted butter (for brushing, optional)
- 2 tablespoons fresh cilantro or parsley (optional, for garnish)
- 1-2 cloves garlic, minced (optional, for garlic naan)
Instructions:
Step 1: Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently to dissolve the sugar and let it sit for about 5-10 minutes until the yeast becomes frothy. If the mixture doesn’t foam, it means the yeast may be expired, and you should try again with fresh yeast.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center of the flour mixture.
Step 3: Combine the Wet Ingredients
To the flour well, add the yogurt, olive oil (or melted butter), and the activated yeast mixture. Mix everything together using a spoon or your hands until a sticky dough forms.
Step 4: Knead the Dough
Turn the dough onto a lightly floured surface. Knead it for about 5-7 minutes until it becomes soft, smooth, and elastic. You can add a little more flour if the dough is too sticky, but be careful not to add too much as it can make the naan tough. If the dough feels too dry, add a bit of water, one tablespoon at a time.
Step 5: Let the Dough Rise
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm area for about 1-1.5 hours, or until it doubles in size.
Step 6: Preheat the Pan
While the dough is rising, preheat a large cast-iron skillet or non-stick frying pan over medium-high heat. You want the pan to be hot, but not smoking, so it sears the naan and gives it that signature crisp exterior.
Step 7: Divide and Roll the Dough
Once the dough has risen, punch it down to release the air. Divide it into 6 equal portions. Roll each portion into a ball and then roll each ball out into a tear-shaped or round flatbread, about 1/4-inch thick. If you like a thicker naan, roll it a little thicker.
Step 8: Cook the Naan
Lightly flour your rolling pin and surface to prevent the dough from sticking. Place one rolled-out naan onto the hot skillet. Cook for 1-2 minutes on the first side until bubbles start to form, and the bottom has golden brown spots. Flip the naan over using tongs, and cook for another 1-2 minutes until golden brown.
Step 9: Optional: Garlic Naan Variation
If you’re making garlic naan, as soon as you flip the naan, brush the top with melted butter and sprinkle with minced garlic. Cover the skillet with a lid for a few moments to help the garlic steam and soften.
Step 10: Serve
Once the naan is cooked, remove it from the skillet and brush with melted butter if desired. Garnish with fresh cilantro or parsley for extra flavor.
Repeat the process for the remaining dough balls. Serve the naan warm with your favorite curry, stew, or even as a side to grilled meats
Tips for Perfect Naan:
- Use Warm Water: The water should be warm enough to activate the yeast (about 110°F or 43°C), but not too hot. Water that’s too hot can kill the yeast, preventing the dough from rising.
- Let the Dough Rise Well: Don’t skip the rise time! Letting the dough rise properly gives it a light and airy texture.
- Cast-Iron Skillet: Using a cast-iron skillet gives the naan the perfect crispy edges and fluffy center, but you can also use any non-stick skillet if that’s what you have.
- Garlic Butter: For extra flavor, brush the naan with a garlic butter mixture right after it cooks. You can mix melted butter with minced garlic for a tasty garlic naan.
- Storing Leftovers: Leftover naan can be stored in an airtight container at room temperature for 1-2 days, or in the fridge for up to 4 days. Reheat it in the skillet or microwave before serving.
Homemade naan bread doesn’t need to be complicated. With just a few simple ingredients and a little bit of patience, you can make soft, pillowy naan right in your kitchen. Whether you’re serving it with a savory curry, as a wrap for grilled meats, or simply enjoying it with some dipping sauces, this easy naan bread recipe is sure to impress your family and friends. Enjoy your warm, fresh naan, and happy cooking
