Description
Homemade Naan Bread with soft, pillowy texture and slightly charred buttery flavor. This easy recipe uses common pantry ingredients to create warm, fluffy flatbreads perfect for pairing with curries, grilled meats, or enjoying as a snack. Customizable with garlic, herbs, or fillings, it offers versatile options for every taste.
Ingredients
Scale
Basic Ingredients
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 3/4 cup warm water (about 110°F/43°C)
- 1/4 cup plain yogurt
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp oil or melted butter
Optional Flavorings and Toppings
- Minced garlic (to mix in dough or brush on top)
- Chopped cilantro, mint, or rosemary
- Butter or ghee for brushing
- Nigella seeds or sesame seeds for garnish
Instructions
- Activate the yeast: Dissolve the yeast and sugar in warm water, then let it sit for about 10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
- Mix the dough: In a large bowl, combine the flour and salt. Add the activated yeast mixture, yogurt, and oil or melted butter. Mix until a soft dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly springy when pressed.
- Let the dough rise: Place the dough in a warm, lightly oiled bowl, cover with a clean cloth, and allow it to rise for 1 to 2 hours until doubled in size for a tender and airy naan.
- Shape the naan: Punch down the dough, divide into small balls, and roll each into an oval or round shape about 1/4 inch thick for even cooking.
- Cook the naan: Preheat a skillet or cast-iron pan over medium-high heat. Place each rolled dough piece on the hot pan and cook 1-2 minutes until bubbles appear, then flip and cook another 1-2 minutes until golden brown spots develop.
- Add finishing touches: Brush hot naan with melted butter or ghee immediately after cooking. Add garlic, chopped herbs, or nigella seeds for extra flavor and aroma.
Notes
- Use warm (not hot) water to properly activate yeast without killing it.
- Let the dough double in size to ensure light, airy naan.
- Cook on high heat to mimic tandoor oven’s charred finish.
- Rest rolled dough balls for 10 minutes before cooking to prevent shrinking.
- Keep cooked naan warm wrapped in a clean towel to maintain softness.
- Prep Time: 2 hours 30 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan bread (approx. 70g)
- Calories: 190
- Sugar: 2g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
Keywords: naan bread, Indian flatbread, homemade naan, easy naan recipe, garlic naan, stuffed naan, flatbread, Indian cuisine, yogurt naan
