Homemade Naan Bread Recipe
Introduction
Homemade naan bread is soft, fluffy, and full of flavor, making it the perfect accompaniment to any Indian meal or a delicious snack on its own. This recipe guides you through making the best naan with simple ingredients and easy steps.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1 cup warm water
- 2 teaspoons dry yeast
- 1 tablespoon sugar
- 1/2 cup plain yogurt
- 4 tablespoons unsalted butter, melted
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon red pepper flakes
Instructions
- Step 1: In a large bowl, combine the flour and salt, then make a well in the center of the mixture.
- Step 2: Add the warm water into the well, then add the sugar and yeast to the water. Stir gently to combine and let it sit for 5 minutes, or until bubbles start to form.
- Step 3: Add the yogurt to the bowl and mix everything together until a dough forms. It will be slightly sticky but should come together easily.
- Step 4: Turn the dough out onto a lightly floured surface and knead by folding it over itself for 2 to 3 minutes.
- Step 5: Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and set it in a warm place to rise until doubled in size, about one hour.
- Step 6: Once risen, divide the dough into 8 equal pieces. Roll each into a ball, place on a clean surface, cover loosely, and let them rest for 30 minutes.
- Step 7: Roll each dough ball into a round or oval shape about 1/4 inch thick.
- Step 8: In a small bowl, combine the melted butter with minced garlic, chopped parsley, and red pepper flakes. Set aside.
- Step 9: Heat a cast-iron skillet over medium-high heat until hot.
- Step 10: Place one rolled dough piece onto the skillet. Cook until bubbles appear on the surface, then flip and cook for about one more minute until lightly browned and cooked through.
- Step 11: Remove the naan from the skillet and brush lightly with the garlic butter mixture. Repeat with the remaining dough.
Tips & Variations
- For a richer flavor, use ghee instead of butter for brushing the naan.
- Add finely chopped cilantro instead of parsley for a different herb note.
- If you don’t have a cast-iron skillet, a heavy non-stick pan will work as well.
- To make plain naan, simply omit the garlic and red pepper flakes from the butter mixture.
Storage
Store leftover naan in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat wrapped in foil in a 350°F (175°C) oven for 5-10 minutes or warm briefly in a skillet.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant yeast instead of dry yeast?
Yes, you can substitute instant yeast for dry yeast. Since instant yeast acts faster, reduce the rising time slightly and keep an eye on the dough.
Can I make naan without yogurt?
Yogurt adds tenderness and slight tanginess to naan. If you don’t have yogurt, you can use the same amount of milk or buttermilk, but the texture might be slightly different.
PrintHomemade Naan Bread Recipe
This Best Homemade Naan Bread Recipe delivers soft, fluffy, and flavorful naan right from your stovetop. Made with simple ingredients like flour, yogurt, and yeast, these traditional Indian flatbreads are perfectly cooked in a hot cast-iron skillet and brushed with a savory garlic butter mixture for an irresistible finish. Ideal for accompanying curries, stews, or as a tasty snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 naan breads 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1 cup warm water
- 2 teaspoons dry yeast
- 1 tablespoon sugar
- 1/2 cup plain yogurt
Butter Topping
- 4 tablespoons unsalted butter, melted
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the yeast mixture: In a large bowl, combine the flour and salt, creating a well in the center. Add warm water into the well, followed by sugar and dry yeast. Stir the mixture and allow it to sit for 5 minutes until it becomes bubbly, indicating the yeast is activated.
- Form the dough: Add the plain yogurt to the bowl and mix all ingredients together until a sticky dough forms. Turn the dough onto a lightly floured surface and knead by folding it over itself for 2-3 minutes until smooth.
- First rise: Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and set in a warm place to double in size—this should take about 1 hour.
- Divide and rest: Once doubled, divide the dough into 8 equal pieces. Roll each piece into a ball, place on a clean surface, cover loosely with plastic wrap, and let rest for another 30 minutes to rise further.
- Shape the naan: Roll each dough ball into a round or oval shape approximately 1/4 inch thick, ready for cooking.
- Prepare garlic butter: In a small bowl, combine the melted butter with minced garlic, chopped parsley, and red pepper flakes. Set aside for brushing on cooked naan.
- Cook the naan: Heat a cast-iron skillet over medium-high heat until hot. Place one dough piece onto the skillet and cook until bubbles form on the surface; then flip and cook for another minute or until both sides are lightly browned and the naan is cooked through.
- Finish with garlic butter: Immediately brush the hot naan with the prepared butter mixture. Repeat with remaining dough pieces and serve warm.
Notes
- Ensure the water used to activate the yeast is warm, not hot, to avoid killing the yeast.
- Kneading the dough briefly helps develop gluten, making the naan soft and chewy.
- Using a cast-iron skillet ensures even heat distribution necessary for authentic naan texture.
- You can customize the garlic butter topping by adjusting the amount of garlic or red pepper flakes for more or less heat.
- Serve naan warm as it is best enjoyed fresh off the skillet.
Keywords: naan, homemade naan, Indian bread, flatbread, garlic naan, skillet bread, yeast bread
