Description
This Homemade Naan Bread is soft, fluffy, and slightly chewy with a beautiful golden-brown exterior. Made with simple ingredients, this traditional Indian flatbread is perfect for scooping up curries, dipping in hummus, or enjoying with butter and garlic. You can make it on the stovetop or in the oven for a fresh, warm bread that beats store-bought naan every time!
Ingredients
Units
Scale
- 2 1/4 tsp (1 packet) active dry yeast
- 3/4 cup warm water (110°F or 45°C)
- 1 tsp sugar
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1/2 tsp salt
- 1/4 cup plain Greek yogurt (or regular yogurt)
- 2 tbsp olive oil (or melted butter)
- 1 large egg (room temperature)
For Garlic Butter (Optional, for Brushing):
- 3 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 2 tbsp chopped fresh cilantro or parsley
Instructions
Step 1: Activate the Yeast
- In a small bowl, mix warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy. (If using instant yeast, you can skip this step and mix everything together in Step 2.)
Step 2: Make the Dough
- In a large bowl, combine flour and salt.
- Add yogurt, olive oil, egg, and activated yeast mixture.
- Mix until a dough forms, then knead on a lightly floured surface for 6–8 minutes (or use a stand mixer with a dough hook for 5 minutes) until the dough is smooth and elastic.
Step 3: Let the Dough Rise
- Place the dough in a greased bowl, cover with a kitchen towel, and let rise for 1 hour, or until doubled in size.
Step 4: Divide & Shape the Naan
- Punch down the dough and divide it into 6–8 equal pieces.
- Roll each piece into an oval or circle, about ¼-inch thick.
Step 5: Cook the Naan
- Heat a cast iron skillet or non-stick pan over medium-high heat.
- Cook each naan for 1–2 minutes on one side, until bubbles form. Flip and cook for another 1–2 minutes until golden brown and charred in spots.
Step 6: Brush with Garlic Butter & Serve
- Mix melted butter, garlic, and cilantro. Brush over warm naan.
- Serve immediately with curries, dips, or as a sandwich wrap!
Notes
- No Yogurt? Use milk or sour cream instead.
- Oven Option: Bake at 500°F (260°C) for 3–4 minutes on a pizza stone.
- Make it Vegan: Use coconut yogurt and dairy-free butter.
- Storage: Store in an airtight container for 3 days or freeze for up to 2 months.