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Homemade Naan Bread

Homemade Naan Bread
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This Homemade Naan Bread recipe yields soft, fluffy, and slightly charred flatbreads perfect for scooping up curries, wrapping kebabs, or enjoying on their own with butter and garlic. Made with simple pantry staples like flour, yogurt, and yeast, this quick and easy recipe produces authentic-tasting naan that outshines store-bought versions every time.

Ingredients

Scale

Main Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 3/4 cup warm water (100–110°F)
  • 1/4 cup plain yogurt
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil or melted butter

Optional Flavor Enhancements

  • Minced garlic or garlic butter for brushing
  • Fresh herbs (cilantro, mint, parsley)
  • Nigella seeds or sesame seeds for sprinkling

Instructions

  1. Activate the Yeast: Dissolve 1 teaspoon active dry yeast and 1 teaspoon sugar in 3/4 cup warm water (100–110°F). Let it sit for 5 to 10 minutes until frothy to ensure the yeast is active.
  2. Prepare the Dough: In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Add the frothy yeast mixture, 1/4 cup plain yogurt, and 2 tablespoons vegetable oil or melted butter. Mix well, then knead on a floured surface for 8–10 minutes until smooth and elastic.
  3. Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave it in a warm spot for 1 to 1.5 hours until doubled in size, soft and puffy.
  4. Shape the Naan: Punch down the risen dough and divide it into 6 to 8 equal portions. Roll each portion into an oval or teardrop shape about 1/4 inch thick, ready for cooking.
  5. Cook the Naan: Heat a skillet or cast-iron pan over medium-high heat. Cook each naan for 1 to 2 minutes on one side until bubbles form, then flip and cook the other side until golden brown spots appear. Optionally, brush with melted butter and sprinkle minced garlic or herbs for extra flavor.

Notes

  • Use warm water (100–110°F) to properly activate yeast without killing it.
  • Keep dough slightly sticky, avoid over-flouring for softer naan.
  • Cover dough well during rising to retain moisture.
  • Cook naan on a hot pan to mimic tandoor oven heat and achieve authentic texture with charred spots.
  • Brush cooked naan generously with butter to keep it soft and add richness.
  • Store leftover naan wrapped at room temperature up to 2 days; avoid refrigeration to prevent drying out.
  • Freeze naan stacked with parchment between pieces for up to 3 months.
  • Reheat in a skillet or oven; avoid microwaving for best texture.

Nutrition

Keywords: naan bread, homemade naan, flatbread, Indian bread, skillet naan, fluffy naan, easy bread, garlic naan, yeast bread

Find it online: https://ninagourmet.com/homemade-naan-bread/