Description
This Easy Homemade Naan Bread recipe guides you to make soft, fluffy, and flavorful naan right on your stovetop. Using simple ingredients like yeast, yogurt, and flour, this Indian-inspired flatbread is perfect for pairing with curries, dipping in sauces, or enjoying as a snack. The dough is kneaded and allowed to rise before being pan-cooked to golden perfection, offering an authentic and satisfying homemade bread experience.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 3/4 cup warm water (110°F or 45°C)
Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup plain yogurt
- 2 tablespoons olive oil (or melted butter)
- 1 teaspoon salt
Finishing
- Additional melted butter for brushing (optional)
Instructions
- Activate Yeast: Combine the active dry yeast, sugar, and warm water in a small bowl. Let it sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour and salt thoroughly to evenly distribute the salt.
- Add Wet Ingredients: To the flour mixture, add the plain yogurt, olive oil (or melted butter), and the activated yeast mixture. Stir all ingredients together until the dough starts to come together.
- Knead Dough: Transfer the dough to a lightly floured surface and knead it for 5 to 7 minutes until it is smooth, elastic, and no longer sticky.
- First Rise: Place the kneaded dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and leave it in a warm spot to rise for 1 to 1.5 hours, or until the dough doubles in size.
- Shape Naan: Once risen, punch down the dough and divide it into 8 equal portions. Shape each portion into a ball, then roll out each into an oval or round shape about 1/4 inch thick.
- Cook Naan: Heat a dry skillet or cast-iron pan over medium-high heat. Cook each naan for 1 to 2 minutes on one side until golden spots appear, then flip and cook the other side similarly.
- Optional Butter Brush: Remove the cooked naan from the pan and immediately brush with melted butter if desired, enhancing flavor and moisture.
Notes
- For a softer naan, replace olive oil with melted butter in the dough.
- Ensure the water is warm but not hot to avoid killing the yeast.
- You can add minced garlic or herbs to the dough for flavored naan.
- Cook naan on medium-high heat to achieve characteristic charred spots without burning.
- Serve naan fresh and warm for the best texture and taste.
