Description
This Homemade Naan Bread recipe yields soft, fluffy, and slightly charred Indian flatbreads that are perfect for pairing with curries, dips, or as a standalone snack. Made from a simple dough with yeast, yogurt, and flour, these naans are cooked on a hot cast-iron skillet, delivering an authentic taste and texture within 30 minutes of hands-on cooking.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 3/4 cup warm water (110°F/43°C)
- 1 tsp sugar
- 1 tsp salt
- 1/4 cup plain yogurt
For Brushing
- 2 tbsp melted butter or ghee
Instructions
- Activate yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for about 5 minutes until it becomes frothy and bubbly, indicating the yeast is active.
- Mix dough: In a larger mixing bowl, stir together the flour and salt. Add the yogurt and the activated yeast mixture. Mix until a shaggy dough forms.
- Knead dough: Transfer the dough onto a floured surface and knead for approximately 10 minutes until it becomes smooth and elastic, which helps develop gluten for a soft texture.
- First rise: Place the kneaded dough in an oiled bowl and cover it with a damp cloth. Let it rest in a warm spot for 1 to 2 hours, or until it doubles in size.
- Divide and shape: Punch down the risen dough gently to release air. Divide it into equal portions, then roll each piece into an oval or teardrop shape approximately 1/4 inch thick.
- Cook naans: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Place one rolled dough on the skillet and cook for 1 to 2 minutes until bubbles form and the underside is golden brown. Flip and cook the other side for another 1 to 2 minutes until equally golden.
- Brush and serve: Remove from skillet and immediately brush the hot naan with melted butter or ghee to keep them soft and flavorful. Serve warm alongside your favorite dishes.
Notes
- Ensure water is warm, not hot, to properly activate the yeast.
- Yogurt adds softness and a slight tang; use plain yogurt for best results.
- Letting the dough rest for up to 2 hours improves flavor and texture.
- If you don’t have a cast-iron skillet, a heavy non-stick pan works as an alternative.
- Optionally, add garlic or herbs to butter for flavored naan variations.
- Store leftover naan wrapped in foil or airtight containers to maintain softness.
