Description
You can achieve soft, chewy, restaurant-style naan bread right in your home kitchen without a tandoor. This simple recipe delivers fluffy Indian flatbread perfect for scooping up curries.
Ingredients
Scale
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/4 cup warm water (about 105-115°F)
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup plain yogurt, full fat recommended
- 2 tablespoons milk
- 2 tablespoons olive oil, plus more for brushing
- 2 tablespoons melted butter, for finishing
- 1 clove garlic, minced (optional, for garlic naan)
Instructions
- Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until foamy. This confirms your yeast is active.
- Mix dry ingredients: In a large bowl, whisk together the flour and salt.
- Combine wet and dry: Add the activated yeast mixture, yogurt, milk, and 2 tablespoons of olive oil to the flour mixture. Mix until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. If you are making garlic naan, knead in the minced garlic during the last minute.
- First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Divide the dough: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a ball.
- Rest: Cover the dough balls and let them rest for 15 minutes. This relaxes the gluten, making rolling easier.
- Roll the naan: On a lightly floured surface, roll each ball into an oval or teardrop shape, about 1/8-inch thick.
- Cook on the stovetop: Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Do not add oil to the pan.
- Cook the flatbread: Place one rolled naan into the hot, dry skillet. Cook for 1 to 2 minutes until large bubbles appear on the surface and the underside has browned spots.
- Flip and finish: Flip the naan and cook the second side for about 1 minute until browned spots appear. For extra puffiness, you can briefly place the cooked naan directly over a low gas flame using tongs until it puffs up further (if you have a gas stove).
- Brush with butter: Immediately transfer the cooked naan to a plate. Brush generously with melted butter. Repeat with the remaining dough pieces.
Notes
- For the softest naan, use full-fat yogurt. The acidity helps tenderize the dough.
- Make sure your skillet is very hot before placing the dough in it; this high heat creates the characteristic bubbles and char.
- If you skip the yeast, you can make a quick, unleavened flatbread, but the texture will be denser, not fluffy.
- To keep the naan warm while you cook the rest, wrap the stack in a clean kitchen towel.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Stovetop Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 1.5
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1.5
- Protein: 6
- Cholesterol: 15