best naan recipe

This homemade Naan Bread is crispy on the outside &amp; chewy on the inside!

Naan Bread

water

active dry yeast (1 package)

sugar

flour

vegetable oil

buttermilk

salt

Vegetable oil (for frying)

In the bowl of a stand mixture*, mix together warm water, yeast, and sugar. Rest for 3-5 minutes until the yeast is foamy.

Add in flour, oil, buttermilk, egg &amp; salt and mix with dough hook on low speed to combine, then on the second speed for 5 minutes. Dough will be pillowy soft and not sticky but may be slightly tacky.

Remove dough hook and cover with a towel for 1-1 ½ hours, until dough has doubled in size.

Divide dough into 8 pieces. Thinly roll each piece into a rough circle shape about 4-5”.

Heat a drizzle of oil in a skillet on medium high. Add one naan and cook until golden brown on one side and then flip and cook until golden brown (about 2-3 minutes on each side).

Add oil for each naan.

Quick EASY Naan Recipe- a simple step by step guide to making authentic Indian style, pillowy naan bread in a skillet with all your favorite variations- garlic naan, onion naan and seeded naan!

How to make Naan (like they do in India!) 

salt,

yeast

¼ cup plain yogurt (or sub vegan yogurt)

tablespoon olive oil

garlic onion

In a large bowl, whisk flours, sugar, yeast and salt together. If adding whole spices, add them now.

In a medium bowl, stir ¾ cup warm ( 100F) water with olive oil and yogurt.

Pour the yogurt mixture into the flour mixture and combine with a fork, and with a floured hand, knead the dough for 1-2 minutes. The dough should feel soft, but not sticky. If sticky add a little more flour. Form a ball. Drizzle with a little olive oil to coat all sides of the ball and place it back in the same bowl and cover with plastic wrap. Place the bowl in a warm spot in the kitchen (the warmer the spot, the faster it will rise) and let rise until it almost doubles in size 45-60 minutes.   (TIP: I&#8217;ll often place rising dough on the top of my stove with my oven set to the lowest setting.)

When dough has risen, place it on a well-floured surface, and roll into a 10 inch log, then divide the log into 10 pieces.

Roll each piece out into a ⅛-¼  inch thick  oval, about 4 by 7 inches long. They don&#8217;t have to be perfect and can be any shape, just make sure thickness is uniform and it is not more than ¼ inch thick. If adding garlic or onion, press some of the finely minced garlic into the dough on one side, just using your fingers and you can actually do this in the pan if you want. You can also roll the garlic into the dough, when it rolling out.

Heat a DRY  cast iron skillet over medium to med-high heat. Cooking one naan at a time, place it in the hot skillet, and cook until bubbles appear on the surface, and bottoms are golden ( check after a couple minutes) then flip. Cook for a few more minutes on the other side until the bubbles are deeply golden. If you have a gas stove, you could place these cooked naan, directly over the gas flame, to get them to puff up even more. Set each one aside and cover with a towel or foil to keep warm.

Cook all the naan, then brush each one with ghee, and a light sprinkling of salt, stacking.  (You can keep them stacked, wrapped in foil in a warm oven until ready to serve.)

Right before serving, sprinkle with chopped cilantro, parsley, or scallions.

I made it yesterday night, but it turned out sour. Maybe because I used buffalo curd, instead of yoghurt because it's difficult to find plain yoghurt in Sri Lanka. Anyway, I added finely chopped garlic and cumin seeds to the dough. The hint of garlic actually makes the naan really yummy! Thank you very much for the recipe.

This recipe is great!  I use 50-50 whole wheat to unbleached white flour, and add cumin, fennel caraway, anise seeds.

Awesome recipe, thanks so much! Followed the directions exactly, turned out perfectly, this is a keeper for our family!

This was easy to make and turned out so well!  Thank you, Sylvia!!

They're so EASY! I thought this would be challenging. I've not yet made bread of any kind so this was my first attempt at anything bread like. They were SO good! Thank you! I made them with your Lentil Dal with Spinach Sauce and the Balinese Fish. Amazing.

1teaspoon of yeast didn't rise my dough. Are you sure you're accurate?  I looked at other recipes and it appears they put 2 1\4 oz.  I used active dry yeast and let it sit for hours, and you didn't specify if it's the same amount as instant.  I got runny dough that didn't rise.  No naan  for my butter chicken. :(

This recipe for naan was fast and easy. Love the tip about putting in the gas burner to puff up- brilliant!

I’ve made this multiple times with much success! My Pakistani born and bred parents were so Impressed... I have a flat cast iron (tawa) that is great for this.. and I actually wet the bottom of the naan when I lay it on the pan and then after it bubbles, I flip the whole pan over— and the naan sticks and gets heated directly on the flame/and puffs up- so fun!!

Can’t thank you enough for the recipe! Made several times already, just love it! Using active dry yeast every time with success. Thanks again! Love your blog and your recipes very much.

https://content.jwplatform.com/videos/lNZkmZW8.mp4

A video on how to make Naan! A simple video guide to making the best, authentic naan bread recipe in a skillet, with all your favorite toppings – garlic naan, onion naan and seeded naan!

 Naan Recipe Video

Soft and thin naan stuffed with a flavorful filling of potatoes, green beans, and cilantro!

Potato &amp; Green Bean Stuffed Naan

dry yeast

maple syrup

all-purpose flour

tsp baking powder

tsp salt

yogurt

tbsp oil

butter (for brushing)

onion (diced)

garlic

tsp ginger (grated)

tsp cumin

tsp each: garam masala, chili

turmeric

potato

beans

tbsp cilantro (freshly chopped)

lime juice

In a small bowl, whisk together 1/4 cup of warm water with the dry yeast and maple syrup. Let it sit for 10 minutes, or until frothy.

In a large mixing bowl, whisk the flour with baking powder and salt. Pour in the yeast mixture, the remaining 1/4 cup of water, vegan yogurt, and oil.

Using a wooden spoon until it forms a dough. Then knead with your hands for about 5 minutes, or until you get a smooth and slightly sticky dough. The dough should be quite soft and just slightly sticky, if it&#39;s too dry add a few teaspoons of water and knead again.

Cover the dough with cling film to touch and let it rest for about 2 hours. In the meantime, prepare the filling.

Once the dough has almost doubled in size, knead it for a few seconds and divide it into 4 balls.

On a floured surface, roll out one ball into a thin round. Place about 2 tbsp of the filling in the center of the naan. Next, pull the edges of the dough to enclose the filling, trying not to leave air inside.

Using your hands, flatten the ball again into a thin oval shape. I recommend using your hands instead of a rolling pin to prevent the dough from cracking; you don&#39;t want the filling to escape. Repeat with the remaining dough.

Heat a teaspoon of oil in a non-stick skillet over high heat. Once the skillet is very hot, add a naan and cook for about 3 minutes or until golden brown. Then flip and cook the other side for another 3 minutes. Remove from heat, brush with melted vegan butter, and top with chopped cilantro. Serve warm with your favorite dip!

Naan

Heat the oil in a skillet over medium heat. Once hot, add the diced onion and garlic, and cook for 3-5 minutes or until golden. Add the ginger and cook for another minute.

Next, add the cumin, garam masala, chili, turmeric, salt, diced potatoes, and chopped green beans. Cook for about 5 minutes, stirring regularly to prevent sticking.

Stir in the chopped cilantro and lime juice. Taste and adjust spiciness/saltiness to your liking and let it cool a few minutes before filling the naans. You don&#39;t want the filling to be hot, or you will burn yourself while stuffing the naans.

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Top 3 best naan recipe recipes from across the web

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Top Tags

Naan Bread

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The most viewed best naan recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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