Description
This homemade naan recipe delivers soft, chewy Indian flatbreads perfect for pairing with curries, soups, or enjoying as a snack. Made with simple ingredients like flour, yeast, yogurt, and olive oil, and cooked on a hot skillet, these naans have a delightful texture and flavor. Optional garlic butter topping enhances the authenticity and adds aromatic goodness.
Ingredients
Scale
Dough
- ½ cup water
- 3 Tablespoons milk
- 2 teaspoons active dry yeast
- 2 ½ cups all-purpose or bread flour, divided
- 2 teaspoons granulated sugar
- ¾ teaspoon baking powder
- ¾ teaspoon table salt
- ¼ cup full fat Greek yogurt
- 2 Tablespoons olive oil
- 2 teaspoons minced garlic (optional, for garlic naan)
Topping (optional but recommended)
- 4 Tablespoons salted butter
- 1 Tablespoon chopped fresh parsley
- 2 teaspoons minced garlic (for garlic naan)
Instructions
- Activate Yeast: In a microwave-safe dish, warm water and milk until it reaches 100F (38C), stirring before checking temperature. Pour the warmed liquid into a mixing bowl, add yeast and a pinch of sugar, and stir to combine. Let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine Dough Ingredients: Once foamy, add 1 ½ cups flour, sugar, baking powder, salt, Greek yogurt, olive oil, and minced garlic if using. Stir until well combined. Gradually incorporate the remaining 1 cup flour until the dough starts to cling to itself and pull away from the bowl sides.
- Knead Dough: Using a stand mixer with a dough hook, knead on low speed for 4 minutes. Alternatively, knead by hand on a lightly floured surface for about 5 minutes until the dough is cohesive and somewhat sticky but no longer shaggy.
- First Rise: Transfer dough to a large, lightly oiled bowl, turning to coat all sides. Cover with plastic wrap and allow to rise in a warm place for 1-2 hours until doubled in size.
- Divide and Rest Dough: Turn dough out onto a lightly floured surface and divide into 8 equal portions. Shape each into a ball, tucking edges underneath. Cover with plastic wrap and let rise for 10-15 minutes until slightly puffed.
- Heat Skillet: Heat a cast iron skillet over medium-high heat for at least 5 minutes until very hot.
- Roll and Cook Naan: Working one at a time, roll each dough ball into a 6-8 inch circle. Place one or two naans into the hot skillet. Cook the first side for 45-60 seconds until bubbles form, then flip and cook for another 30-60 seconds until cooked through. Remove to a plate and repeat with remaining dough.
- Prepare Garlic Butter Topping: In a small saucepan over low heat, melt butter. Add parsley and garlic if using, stirring and cooking until fragrant.
- Finish Naan: Brush the warm cooked naan with garlic butter topping. Serve immediately and enjoy!
Notes
- Instant Yeast: Substitute 1 ½ teaspoons instant yeast and follow the recipe as written; rise times remain similar.
- Flour Choice: Bread flour yields chewier naan; all-purpose flour works fine if needed.
- Storage: Cool completely and store airtight in fridge for 2-3 days or freeze wrapped individually for 1-2 months. Reheat in a 325F oven until warm.
Nutrition
- Serving Size: 1 naan (approx. 70 g)
- Calories: 200 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 10 mg
