naan recipe yogurt

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

water

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

This simple homemade naan recipe with yogurt and no yeast is a warm, fluffy, delicious addition to Indian meals. Enjoy plain or with garlic.

Homemade Naan

all-purpose flour (plus more for rolling)

white whole wheat flour

kosher salt*

baking powder

plain low-fat Greek yogurt (or regular yogurt)

water (divided)

unsalted butter

Chopped fresh cilantro or parsley (optional)

Flaky sea salt (optional)

garlic (minced (about 1 tablespoon))

Stir

In a large bowl, stir together the all-purpose flour, white whole wheat flour, salt, and baking powder.

Add the yogurt. With a spoon, stir to combine, pressing the yogurt into the dry ingredients. Once it seems that you can&#039;t moisten the flour further, sprinkle 2 tablespoons water over the top (if you are using regular yogurt or your yogurt is on the thinner side and it doesn&#039;t seem like your dough is crumbly but not dry, you may not need the water at all). Depending upon how thick or thin your yogurt is, you may need more water. If so, add additional water 1 tablespoon at a time, stirring thoroughly between each addition, until the flour-yogurt mixture forms big clumps. Once you’ve mixed as best as you can with a spoon, use your hands to squeeze the dough together in a ball.

Knead

Knead the dough in the bowl for 1 to 2 minutes, until it feels fairly smooth and cohesive. Cover the bowl with a towel and let sit at room temperature for 30 minutes. (The naan won&#039;t rise; this step is to relax the gluten in the flour and let the wet/dry ingredients fully incorporate so that your naan is tender.)

Melt

Prepare the butter (or garlic butter): During the last 10 minutes of the dough’s resting, melt the butter in a small pot over medium heat. Once melted, add the garlic and cook for 1 to 2 minutes, just until fragrant. Remove the pan from heat. If you prefer not to make garlic butter, simply omit the garlic and melt the butter on the stove or in the microwave.

Once the dough has rested, turn the dough out onto a lightly floured work surface. With a bench scraper or butter knife, cut the dough ball into 8 evenly sized wedges. If you’d like to keep the naan warm between batches, preheat the oven to 250 degrees F and keep a large baking sheet handy.

Shape

Shape the first dough: Roll one wedge into a ball with your hands. Lightly flour the top of it. With a rolling pin, roll it to a circle or oval that is about ¼-inch thick (it will be about 5 inches across).

Cook

Cook the dough: Heat a cast iron skillet (a non-stick skillet will work too) over medium-high heat. Let the pan get nice and hot. Add the dough to the skillet. Cook for 1 minute, until it blisters on the bottom and big bubbles form on top. While the dough is cooking on the first side, brush butter on the top, uncooked side.

With tongs, flip the dough and brush more butter on top. Cook until it is golden brown on the other side, about 1 minute more. Transfer to a baking sheet, sprinkle with herbs and flaky salt (if desired), and place in the oven to keep warm.

Serve

Repeat with the remaining wedges. I like to multi-task by rolling the next dough ball while the one before it cooks. Enjoy warm!

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