Description
This homemade naan bread recipe offers a deliciously soft and fluffy Indian flatbread made from simple ingredients like all-purpose flour, yogurt, and yeast. Perfect for pairing with curries or enjoying on its own, this naan is cooked on a skillet for a perfect golden-brown finish.
Ingredients
Scale
Dough
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon (5 grams) active dry yeast
- 1/2 cup (120 grams) plain yogurt
- 1 cup (240 ml) warm water
- 1 tablespoon (15 grams) sugar
- 1 teaspoon (6 grams) salt
- 2 tablespoons (30 grams) melted butter
Instructions
- Activate the yeast: In a small bowl, combine warm water and sugar, then sprinkle the active dry yeast on top. Let it sit for about 10 minutes until the mixture becomes frothy.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour and salt thoroughly.
- Combine ingredients: Add the plain yogurt and the activated yeast mixture to the flour and salt. Mix to form a dough.
- Knead the dough: On a lightly floured surface, knead the dough for 8-10 minutes until it becomes smooth and elastic. Return the dough to the bowl, cover it, and let it rise in a warm place for 1 to 2 hours until it doubles in size.
- Shape the dough balls: Once risen, punch down the dough and divide it into equal-sized balls. Let these dough balls rest for 15-20 minutes to relax the gluten.
- Roll out the dough: Roll each dough ball into an oval or round shape, approximately 1/4 inch thick using a rolling pin.
- Cook the naan: Heat a skillet over medium-high heat. Place each rolled dough onto the hot skillet and cook for 1-2 minutes on each side or until golden brown spots appear and the naan puffs up slightly.
- Finish with butter: Remove the naan from the skillet and immediately brush both sides with melted butter. Serve warm for best flavor and softness.
Notes
- Ensure the water is warm but not hot to properly activate the yeast without killing it.
- You can add garlic or herbs to the dough for flavored naan variations.
- Cook naan on medium-high heat to achieve the characteristic brown spots without burning.
- Serve naan fresh and warm for the best texture.
- This naan can also be cooked briefly in a hot oven on a baking tray if a skillet is unavailable.
