Description
Make soft, fluffy, restaurant-quality naan bread on your stovetop using this simple recipe. This version includes garlic butter for extra flavor.
Ingredients
Scale
- 1 1/2 cups warm water (about 110°F)
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour plus more for dusting
- 1 teaspoon salt
- 2 tablespoons plain yogurt
- 2 tablespoons olive oil
- 4 tablespoons melted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh cilantro, chopped
Instructions
- Combine the warm water and sugar in a large bowl. Sprinkle the yeast over the top. Let it sit for 5 to 10 minutes until foamy.
- Add the flour, salt, yogurt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Punch down the risen dough gently. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball. Cover and let rest for 10 minutes.
- While the dough rests, prepare the garlic butter: mix the melted butter, minced garlic, and chopped cilantro in a small bowl. Set aside.
- Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Do not add oil to the pan.
- Working with one ball at a time, roll the dough into an oval shape about 1/8 inch thick.
- Place one rolled naan onto the hot, dry skillet. Cook for 1 to 2 minutes until bubbles form on the surface and the underside has brown spots.
- Flip the naan and cook the second side for about 1 minute until cooked through and lightly charred in spots.
- Remove the cooked naan from the skillet and immediately brush generously with the garlic butter mixture.
- Keep the cooked naan warm wrapped in a clean kitchen towel while you cook the remaining pieces.
Notes
- For a yeast-free option, substitute the yeast and sugar with 2 teaspoons of baking powder and 1/2 teaspoon of baking soda mixed with the flour. You may need slightly less water.
- If you do not have yogurt, substitute it with an equal amount of milk or water.
- To achieve a slightly chewier texture, let the dough rest for a second, shorter rise (about 20 minutes) after the initial kneading and shaping into balls.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Stovetop/Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 2
- Sodium: 350
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 7
- Cholesterol: 15