Homemade Naan Bread

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Fresh homemade naan bread on a kitchen counter, ready to be served.

Naan Bread is a soft and fluffy Indian flatbread that I bake in my kitchen. It’s easy to make and perfect for dipping into curries or making wraps. With just yeast, flour, and a few pantry staples, you can enjoy this delicious bread at home.

Ingredients:

  • Yeast Mixture:
    • 1½ teaspoons instant yeast
    • 2 teaspoons sugar
    • 1 cup warm water (about 80ºF)
  • Dough:
    • ½ cup plain yogurt, room temperature
    • ¼ cup unsalted butter, melted and divided
    • 3½ cups all-purpose flour (420 grams/15 ounces)
    • 1 teaspoon salt
  • Optional Toppings:
    • Sesame seeds
    • Nigella seeds
    • Grated garlic
    • Chopped cilantro

How to Make Naan Bread:

  1. Prepare the Yeast Mixture: Begin by whisking together the instant yeast, sugar, and warm water in a large bowl. Let it sit until frothy, about 5 minutes, to activate the yeast.
  2. Mix the Dough: In a separate bowl, whisk the flour and salt. Stir this into the yeast mixture along with the plain yogurt and half of the melted butter. Mix until a sticky dough forms.
  3. Knead the Dough: Turn the dough onto a floured surface and knead for about 5 minutes. It should become smooth and less sticky. Place the dough in an oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1-2 hours.
  4. Shape and Cook the Naan: After the dough has risen, divide it into 8 equal portions. Roll each portion into a thin disc, about ¼-inch thick. Heat a dry cast iron skillet over medium-high heat and cook each naan until it bubbles and browns on the bottom, then flip and cook the other side. Optionally, you can finish cooking by toasting the naan directly over a gas flame to get those characteristic brown spots.
  5. Add Finishing Touches: Brush each warm naan with the remaining melted butter and sprinkle with your choice of toppings like sea salt, grated garlic, or chopped cilantro.
  6. Serve or Store: Keep the naan warm in a low oven until ready to serve. If storing, wrap well at room temperature for 2-3 days, refrigerate for up to 5 days, or freeze for longer storage. Reheat in a hot pan, air fryer, or oven wrapped in parchment and foil.

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