Naan Bread Recipe
Naan bread is a soft, pillowy flatbread with slightly crispy edges, perfect for pairing with curries or enjoying with butter. This recipe uses yogurt and melted butter to create tender, flavorful naan with simple pantry ingredients.
Servings: 8 servings
Ingredients
- 4 cups bread flour or all-purpose flour provides structure and chewiness
- 1 teaspoon granulated sugar activates the yeast
- 1 teaspoon salt enhances flavor
- 2¼ teaspoons active dry yeast the magic that makes the dough rise
- 1 ½ cups plain yogurt at room temperature, adds moisture and tang
- ¼ cup unsalted butter melted, enriching and for brushing
- 1-2 tablespoons lukewarm water adjust as needed, helps bring the dough together
Instructions
- In a small bowl, combine the active dry yeast, sugar, and 1 tablespoon of lukewarm water. Stir gently and let it sit for about 5 to 10 minutes, or until it becomes frothy and bubbly.
- In a large mixing bowl, whisk together the flour and salt until evenly combined.
- Add the room temperature plain yogurt and the melted butter to the activated yeast mixture. Stir to combine well.
- Pour the wet mixture into the bowl with the dry ingredients. Using a wooden spoon or your hands, mix until a shaggy dough begins to form. If the dough feels too dry or crumbly, add the remaining tablespoon of lukewarm water gradually until the dough comes together softly but is not sticky.
- Transfer the dough to a lightly floured surface and knead for about 8 to 10 minutes until smooth, elastic, and slightly tacky but not sticky.
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
- Once risen, punch down the dough gently to release air bubbles. Divide it into 8 equal portions and shape each into a ball. Let the balls rest for 10 minutes.
- On a floured surface, roll each dough ball into an oval or teardrop shape about ¼-inch thick.
- Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Cook each piece of rolled dough for 1-2 minutes on each side until golden brown spots and slight charring appear.
- Immediately after cooking each naan, brush generously with melted butter to add flavor and keep the bread soft and moist.
Equipment
- Small Bowl
- Large Mixing Bowl
- Wooden Spoon
- Cast-Iron Skillet
- Floured Surface
- Kitchen Towel or Plastic Wrap
Notes
Use bread flour for chewier naan or all-purpose flour if preferred. Keep yogurt at room temperature for best results. Adjust dough moisture as needed by adding flour or water gradually. Rest dough balls before rolling to relax gluten. Cook on cast-iron skillet for authentic texture. Try variations like garlic butter, cheese fillings, herbs, or whole wheat flour. Store naan in airtight containers for up to 2 days or freeze up to 2 months. Reheat on skillet or oven for best texture.