Description
Soft, chewy, and perfectly golden naan bread made from scratch — the ideal companion to curries, stews, and your favorite Indian dishes.
Ingredients
- ¼ cup warm water
- 2 teaspoons sugar
- 1½ teaspoons active dry yeast (or instant yeast)
- ¾ cup warm milk
- ¾ cup plain yogurt
- ¼ cup olive oil
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4¼ cups all-purpose flour, plus extra for dusting
- ¼ cup butter, melted
- 1 teaspoon salt (for topping)
- 2 tablespoons freshly chopped parsley
Instructions
- In a large mixing bowl, stir the warm water and sugar until dissolved. Sprinkle in the yeast and let sit for 5 minutes until foamy.
- Add warm milk, yogurt, olive oil, baking powder, salt, and flour. Mix with hands or a wooden spoon until a dough forms.
- Transfer to a lightly floured surface and knead for 3–5 minutes until smooth and elastic.
- Grease the mixing bowl with olive oil, return the dough to the bowl, and cover. Let rise in a warm area for 1 hour or until doubled in size.
- Divide dough into 10 equal pieces. Roll each piece into an oval about ¼” to ⅛” thick.
- Heat a cast iron skillet over medium-high heat and lightly oil.
- Cook each naan for 30–60 seconds until bubbles form. Brush with melted butter and flip. Cook another 30–60 seconds until golden.
- Remove from skillet, brush with more butter, and sprinkle with salt and chopped parsley.
- Serve warm.
Notes
- For a garlic naan variation, add minced garlic to the melted butter before brushing.
- Naan can be stored in an airtight container at room temperature for 2 days or frozen for up to 2 months.
- Reheat naan in a skillet or oven for best texture.
- Prep Time: 1 hour 10 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 314
- Sugar: 2g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 15mg
