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Easy Homemade Naan Bread Recipe

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4.2 from 10 reviews

This easy Naan Bread recipe yields soft, chewy, and pillowy flatbreads reminiscent of your favorite Indian restaurant. Made without an electric mixer, the dough comes together by hand and cooks quickly in a cast iron skillet for a warm and irresistible treat perfect for any meal.

Ingredients

Dough Ingredients

  • 1/2 cup warm water (105-110°F)
  • 0.25 ounce packet instant dry yeast (about 2 1/4 teaspoons)
  • 2 teaspoons granulated sugar
  • 3 tablespoons extra-virgin olive oil (plus more for the skillet)
  • 1/4 cup plain yogurt
  • 1 large egg, beaten
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour, spooned and leveled

Garlic-Herb Butter (Optional)

  • 2 tablespoons melted salted butter
  • 2 teaspoons garlic, minced
  • 2 teaspoons fresh chopped parsley

Instructions

  1. Activate the Yeast: In a large bowl, combine the warm water, instant dry yeast, and granulated sugar. Let this mixture sit for 5-10 minutes until it becomes foamy, signaling that the yeast is active and ready to use.
  2. Mix Wet Ingredients: Add the olive oil, plain yogurt, beaten egg, and salt to the yeast mixture. Stir until everything is smooth and well combined.
  3. Add Flour and Form Dough: Gradually add the 2 1/2 cups of all-purpose flour into the wet mixture. Use a wooden spoon to stir until a shaggy dough forms.
  4. Knead the Dough: Switch to using your hands to bring the dough together into a smooth, shiny ball. If it’s sticky, add 1-2 tablespoons more flour at a time until manageable, but keep kneading minimal once it just comes together.
  5. First Rise: Lightly oil a large bowl and place the dough inside, turning it once to coat all sides with oil. Dust lightly with flour, cover tightly with plastic wrap, and let it rise in a warm spot for 1 to 1 1/2 hours until it doubles in size.
  6. Divide and Shape: Turn the risen dough onto a lightly floured surface, sprinkle flour on top of the dough and your hands, and pat slightly. Cut the dough into 6 equal pieces, then shape each piece into a smooth ball by stretching and tucking the surface underneath.
  7. Roll Out the Naan: Flatten each ball with your hand and roll it into a 6-inch circle about 1/8 to 1/4 inch thick, allowing for slightly oval shapes.
  8. Preheat Skillet: Heat a cast iron or heavy-bottom skillet over medium-high heat. Brush it lightly with oil.
  9. Cook the Naan: Transfer one rolled-out dough piece to the skillet, cooking for 60-90 seconds until the top shows air bubbles and the underside is golden with spots.
  10. Flip and Finish Cooking: Flip the naan and cook for another 45-60 seconds until deep golden brown bubbles form. Adjust skillet heat as needed to prevent burning.
  11. Keep Warm: Remove cooked naan and keep it warm wrapped in a clean kitchen towel while cooking the remaining pieces.
  12. Prepare Garlic-Herb Butter: In a small bowl, mix melted salted butter with minced garlic.
  13. Brush and Garnish: Brush each warm naan with garlic butter and sprinkle with fresh chopped parsley. Serve immediately and enjoy!

Notes

  • If your yeast does not foam within 10 minutes, it is likely expired and should be replaced.
  • Use a heating pad or warm area to speed up the dough rising process.
  • Adjust skillet heat carefully to avoid burning the naan; lowering to medium after the first naan is recommended.
  • Adding extra flour while kneading should be done sparingly to maintain softness.
  • The garlic-herb butter is optional but enhances traditional naan flavor significantly.
  • Store leftover naan wrapped in foil or airtight container; reheat in a skillet or oven to maintain softness.

Find it online: https://yumntasty.com/easy-homemade-naan-bread-recipe/