Description
This Easy Homemade Naan Bread recipe yields soft, pillowy Indian-style flatbreads that you can make from scratch with simple ingredients. Perfect for pairing with curries, soups, or enjoying as a snack, this recipe uses active dry yeast and yogurt to give naan its characteristic tenderness and slight tang. Cooked on the stovetop in a hot skillet, the naan develops golden spots and a chewy texture reminiscent of traditional tandoori-cooked bread, making it an accessible and delicious addition to any meal.
Ingredients
Scale
Main Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 3/4 cup warm water (110°F or 45°C)
- 2 1/2 cups all-purpose flour
- 1/4 cup plain yogurt
- 2 tablespoons olive oil (or melted butter)
- 1 teaspoon salt
For Serving (Optional)
- Additional melted butter for brushing
Instructions
- Activate the Yeast: In a small bowl, combine the active dry yeast, sugar, and warm water (at about 110°F or 45°C). Stir lightly and let the mixture sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Combine Wet Ingredients: Add the plain yogurt, olive oil (or melted butter), and the frothy yeast mixture to the flour. Stir all ingredients together until the dough starts to come together into a shaggy mass.
- Knead the Dough: Transfer the dough to a floured surface and knead it for about 5-7 minutes. Continue kneading until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Lightly oil a clean bowl and place the dough inside. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until the dough has doubled in size.
- Shape the Naan: Once risen, punch down the dough and divide it into 8 equal portions. Roll each portion into a ball, then use a rolling pin to flatten each ball into an oval or circle about 1/4 inch thick.
- Cook the Naan: Heat a dry skillet or cast-iron pan over medium-high heat. Place one rolled-out naan onto the hot skillet and cook for 1-2 minutes until bubbles form and golden brown spots appear on the underside. Flip and cook the other side for another 1-2 minutes.
- Optional Finishing Touch: Remove the cooked naan from the skillet and brush immediately with melted butter for extra flavor and softness. Repeat the process with the remaining dough pieces.
Notes
- Use warm water (not hot) to activate the yeast without killing it.
- For a richer flavor, substitute olive oil with melted butter inside the dough.
- You can add minced garlic or nigella seeds on top before cooking for a flavored naan variation.
- Cook naan in a very hot skillet for best puffing and golden spots.
- Brush with butter while warm to keep naan soft and flavorful.
- Store leftover naan wrapped tightly in foil or airtight container at room temperature for up to 2 days, or freeze for longer storage.
