homemade naan

Soft and fluffy Homemade Naan tastes just like the one from your favorite Indian restaurant! Pairs so well with a creamy curry or dal!

Homemade Naan

salt (7 grams)

water

granulated white sugar (13 grams)

active dry yeast (7 grams)

milk (80 ml, I used 1% milk)

plain yogurt (30 grams, I used whole milk yogurt)

nigella seeds (optional)

salted butter (melted, for brushing the naan)

In a bowl whisk together 3.25 cups (423 grams) of flour with 1 teaspoon (7 grams) salt and set aside.

Now, add 1 cup (8 oz) warm water to the steel bowl of your stand mixer or to any large bowl. Add 1 tablespoon (13 grams) sugar and 2 teaspoons (7 grams) of active dry yeast. Stir and let it proof for 5 to 10 minutes.

After 10 minutes or so, the yeast mixture will be bubbly and froth on top. That&#x27;s how we know what the yeast is active. If the mixture isn&#x27;t bubbly and frothy, discard and start over again.

Now add 3 tablespoons (45 ml) of oil. I used avocado oil here.

Add 1/3 cup (80 ml) milk and 2 tablespoons (30 grams) plain yogurt and mix using the paddle attachment of the stand mixer or use a wire whisk if not using a stand mixer.

Start adding in the flour mix, 1 cup at a time into the wet ingredients. Stir to combine.

Then start adding the remaining 3-4 tablespoons of flour (24-32 grams). Add 1 tablespoon at a time and add more if the flour is too sticky.I added around 3 to 4 tablespoons flour at this point. The dough will be sticky, so do not add more flour to make it dry. It just shouldn&#x27;t be very sticky.

Knead the dough using the dough hook attachment of your stand mixer for 2 minutes until the dough is smooth. You may also knead with your hands for around 7 to 8 minutes.

Transfer the kneaded dough to a large bowl which has been greased with oil.

Cover the bowl with a kitchen towel and let the dough rise in a warm place for around 60 to 90 minutes.If it is cold where you live, pre-heat your oven to 100 F degrees and then turn it off. Then place your dough inside the oven (remember the oven should be off!).

After around 90 minutes, the dough would have doubled in size. Punch the dough to release the air.

Divide dough into 8 equal parts. You may have to grease your hands while rolling the dough balls as the dough is sticky.  I used a kitchen scale and each dough ball weighed around 100 grams. Cover the dough balls and rest for 15 minutes.

After 15 minutes, heat a cast iron skillet on medium-high heat. Then start rolling the naan.

Take one dough ball and with a rolling pin (grease the rolling pin with oil) first roll in length wise and then from the sides, around 10 to 12 inches long and 6 to 7 inches wide.You can sprinkle some nigella seeds on top.

Transfer the rolled naan onto the heated skillet. Let it cook for couple of minutes until you see bubbles on top.

Then with the help of a tong, remove the naan from skillet, flip and transfer directly to the gas.Cook the naan for 15-20 seconds (directly on gas) on one side. Then flip and cook the other side until nicely golden brown from both the sides.

Transfer to a plate and brush with melted butter. I always use salted butter to brush the naan.

Serve naan with dal makhani or paneer butter masala!

To cook the naan in the oven - pre-heat oven to 500 F degrees. Arrange rolled naan on a baking tray and then bake for 4 to 5 minutes or until golden brown. If you want, you can then place the naan in the oven under broiler to get them charred.Remove naan from oven and brush with butter.

Oven Instructions

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!) 

flour

salt,

yeast

sugar

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

An easy recipe for chewy, richly flavored naan flatbread, using just sour cream and flour.

TWO INGREDIENT NAAN BREAD

self-rising flour, (plus more for dusting)

sour cream

Olive oil, (for brushing)

Chopped fresh parsley, (for garnish)

Place the flour and sour cream in your mixer’s bowl.

Attach dough hook to your mixer.

Set mixer to medium-low speed and mix until combined. You might have to scrape down the flour a couple times.

Once combined, increase speed to medium and continue to mix for 2 to 3 minutes, or until a smooth ball forms.

Transfer the dough to a floured-surface; knead the dough a few times with your hands, and then shape it into a ball.

Using a sharp knife, cut the dough ball into 8 pieces.

Grab a piece of dough; lightly flour it on all sides and, using a rolling pin, roll it out into a circular shape. If it’s sticky, add a sprinkle of flour on the dough and the rolling pin.

Once rolled out, brush the top of the rolled out dough with olive oil.

Set a 10-inch skillet over medium heat and heat it up.

When the pan is hot, pick up the rolled out dough and place it in the hot pan, oil side down.

Cook for 2 minutes, or until the top is bubbly and the bottom is lightly browned. While cooking, brush the opposite side with olive oil.

Flip over the flatbread and continue to cook for 2 more minutes, or until bottom is browned.

Remove from pan and set on a plate; keep covered with a kitchen towel.

Repeat the process with the rest of the dough.

Serve right away or store for later.

This One-Bowl No-Mixer Homemade Naan is soft, puffy and impossibly delicious! It rivals the naan at your favorite Indian restaurant and you can make it yourself at home with minimal effort!

One-Bowl No-Mixer Homemade Naan

all-purpose flour

instant dry yeast

baking powder

baking soda

salt

butter

milk

full fat plain greek yogurt (cold)

cilantro

flaky sea salt (optional)

Combine the flour, instant yeast, sugar, baking powder, baking soda and salt in a large bowl. Stir well to combine.

Combine 2 tablespoons butter and the milk in a microwave-safe, measuring cup. Microwave on high power for 1-1½ minutes or until butter is almost completely melted. Whisk in the Greek yogurt until well combined.

Make a well in the middle of the flour and add the yogurt mixture. Stir with a sturdy spoon or rubber spatula until all of the flour is incorporated and the dough comes together. Drizzle a little oil over the dough and turn to coat. Cover tightly with plastic wrap and place in a warm spot to rise until doubled in bulk, 60-90 minutes.

Turn out the dough onto a generously floured work surface. Flip the dough over several times to completely coat it with flour. Divide the dough into 6 equal pieces and form each one into a ball on the floured work surface. Cover the dough balls with a clean kitchen towel and let them rest for 15 minutes.

For the dough:

Divide the dough into 6-8 portions (dedpending on how large you want your finished naans) on a well-floured work surface. Roll each portion in flour to coat.Roll out each portion into an oval, approximately 4x6-inches (for 8 naans) or 5x7-inches (for 6 naans). If dough is sticky, dust with a bit more flour. Keep your rolling pin, lightly coated with flour. Stack the naan on top of each other as you roll them.

Set up a work area with the stack of naan, a cup or bowl with 2 tablespoons melted butter and a small pastry brush, the chopped herbs (if desired), a small bowl of water and a second pastry brush (or you can use your fingers here), a clean kitchen towel and a metal spatula for flipping.

Heat a 9-12-inch nonstick sauté pan over medium heat. When the pan is hot, add a ½ teaspoon of olive oil. Wad up a few paper towels and wipe the oil around the pan. You want the pan to be just very lightly coated with oil.

When the pan is heated, brush one side of one naan with water (or use your fingers to lightly coat one surface with water) and place it in the pan, wet side down. Immediately cover the pan and allow the naan to cook for about 30-40 seconds or until bubbles appear over the top surface and the bottom is golden brown. Uncover and flip the naan to the opposite side. Cook for another 20-30 seconds (uncovered) until the bubbles on the bottom or deep golden brown. (You may have to adjust your heat a bit, up or down, so that the bubbles appear by 20-30 seconds.)

Remove the naan from the pan to the towel, brush lightly with butter (and sprinkle with fresh herbs and flaky sea salt, if desired). Repeat for remaining naan, stacking them on top of each other, covered with the other half of the towel. (You can also stack them between pieces of parchment paper, if desired.) If the pan seems to be accumulating flour, repeat the oiling and wiping with a wad of paper towels.

Serve immediately or allow to cool and reheat when desired as directed above in the post. Naan can also be frozen. See the Café tips above in the post.

To finish:

You will be hard pressed to go back to eating store bought Naan bread after making this easy naan bread recipe. With 4 basic ingredients and no special equipment, treat yourself to a delicious, versatile soft chewy bread for dipping, scooping or filling.

Easy Naan Bread Recipe

warm water ((105-110F

active dry yeast (Note 1)

granulated sugar ((or honey))

all purpose flour (plus up

ACTIVATE YEAST: Measure water is a small bowl or measuring cup. Stir in yeast and sugar. Let sit for 10 minutes until foamy or cloudy.

MIX DRY INGREDIENTS: Mix flour and salt in medium to large bowl. Make a well in center and set aside.

MAKE DOUGH: Add yeast mixture to dry ingredients. Stir with wooden spoon until soft dough begins to form. Turn out onto a floured surface (I cover surface with parchment for easy clean up). Knead dough for 3 minutes, adding just enough flour if it&#39;s too sticky. You may need up to 1/4 cup/32 grams extra flour. Do not add too much flour or bread will become tough/dense. Fold into a smooth ball of dough and place in a medium to large bowl sprayed with oil. Spray top of dough lightly with oil as well.

LET DOUGH RISE: Cover bowl loosely with plastic wrap and let it rise in a warm place for 40-60 minutes. Tip: To speed up the rise, I turn my oven to warm, open the oven door a few inches and place the bowl at the edge of the stove top to get warmth from oven. The dough should double in size.

FORM NAAN: Transfer dough to cutting board with a lightly floured surface. Punch it down. Cut into 4 equal portions.  Stretch each piece out by hand or use a rolling pin to flatten and shape dough into approximate ovals (or the traditional teardrop shape) about 7-8&quot; long/20 cm and 1/4 inch thick/63 mm.

GRILL NAAN: (Note 2 to pan fry). Clean and oil grill. Heat grill to high - about 475-500F/246-260C. Spray one side of naan with oil. When grill is hot, place the 4 naan, oil side down, directly onto grill. As you&#39;re transferring each naan to the grill, it will stretch out a bit more, but don&#39;t stretch it too thin. You want some fluffiness and chewiness in your naan. Spray the side facing up. Close lid. Cook first side for 1 minute until bubbles appear. Flip over and cook other side for 1 more minute. The finished naan will have golden bubbles or grill marks.If desired, brush with a little oil, melted butter or garlic butter and chopped (or dried) herbs and seasonings of your choice e.g. garlic powder, onions powder, cumin, coriander. Note 3 to reheat naan.

This Homemade Naan is truly the best. It’s soft, buttery and easy to make in a skillet with a handful of simple ingredients. This naan bread recipe is even more delicious than your favorite Indian restaurant.

Homemade Naan Bread Recipe

tsp yeast

TBS honey

milk (room temperature)

½ cup full-fat Greek yogurt (room temperature)

TBS olive oil

tsp sea salt

tsp baking powder

salted butter (melted (for brushing))

cilantro (chopped (Optional garnish))

In the bowl of a standing mixer, combine water yeast and honey. Let sit until foamy.

Add milk, yogurt and olive oil to the yeast mixture and stir to combine.

Add 2 cups flour, baking powder and sea salt and stir until incorporated.

Add additional flour ¼ to ½ cup at a time until the dough forms a ball and is only very slightly tacky.

Turn onto a floured surface and knead until smooth.

Lightly grease a large bowl, add dough and cover with a wet towel let rise until doubled.

Once doubled, punch down the dough to release gas.

Divide the dough into 10 equal pieces (I recommend weighing the dough to ensure they are all the same size).

Roll each piece of dough into ¼” thick oval or circle.

Preheat a 10” round skillet over medium heat.

Brush one side of the naan dough circle with melted butter and place it buttered side down on the preheated skillet.

Immediately butter the other side (that is facing up) and lightly sprinkle it with garlic salt.

Cook until large bubbles form (about 2-3 minutes)

Flip and cook on the second side until browned (about 2 more minutes)

If desired, sprinkle warm naan on one side with fresh cilantro.

Remove from heat, let cool slightly and serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1618958509/xwt6yk2hs1uzsytuaomq.mp4

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