Description
This Homemade Naan Bread recipe guides you through making soft, pillowy Indian flatbreads from scratch using simple ingredients like flour, yogurt, and yeast. Perfectly cooked on a cast-iron skillet, these naans develop a delightful golden crust with a tender inside, ideal as a side for curries, kebabs, or enjoyed with butter or chutney.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 3/4 cup warm water (110°F / 43°C)
- 1 tsp sugar
- 1 tsp salt
- 1/4 cup plain yogurt
For Brushing
- 2 tbsp melted butter or ghee
Instructions
- Activate Yeast: In a bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes bubbly, indicating the yeast is active.
- Form Dough: Add the all-purpose flour, salt, and plain yogurt to the yeast mixture. Stir until a shaggy dough forms and ingredients are partially combined.
- Knead the Dough: Transfer the dough to a floured surface and knead it for about 10 minutes until it becomes smooth, elastic, and no longer sticky.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and leave it in a warm spot to rise for 1 to 2 hours until it doubles in size.
- Shape the Naan: After rising, punch down the dough gently to release air. Divide it into equal pieces and roll each piece into an oval shape about 1/4 inch thick using a rolling pin.
- Cook the Naan: Preheat a cast-iron skillet over medium-high heat. Place each rolled piece onto the hot skillet and cook for 1 to 2 minutes on each side until golden brown spots appear and the bread is cooked through.
- Brush with Butter: Remove the cooked naan from the skillet and immediately brush with melted butter or ghee for extra flavor and softness. Serve warm.
Notes
- Ensure the water temperature for activating yeast is warm, not hot, to avoid killing the yeast.
- Kneading is essential for gluten development, which gives naan its texture.
- You can add garlic or herbs to the dough or brush garlic butter after cooking for variation.
- Use a cast-iron skillet or heavy-bottomed pan to achieve the best heat retention for cooking naan.
- This recipe yields four medium-sized naans.
- For fluffier naan, after shaping, let the dough rest for 10 minutes before cooking.
