Easy Naan Bread
This homemade naan bread recipe brings restaurant-quality Indian flatbread right to your kitchen. Soft, pillowy, and topped with signature charred bubbles, it's surprisingly simple to make with just a handful of basic ingredients and a hot skillet.
Equipment
- Large mixing bowl
- Cast iron skillet - 12-inch works best, or heavy-bottomed pan
- Rolling Pin
- Clean kitchen towel
- Plastic wrap
- Pastry brush
- Measuring cups and spoons
- Small bowl - for activating yeast
- Spatula or tongs - for flipping
- Instant-read thermometer - (optional) for checking water temperature
Ingredients
- 2.25 tsp instant yeast - 7g, 1 standard packet
- 1 tsp granulated sugar
- 0.75 cup warm water - 180ml, about 100-110°F/38-43°C
- 2.5 cups all-purpose flour - 315g, plus extra for dusting
- 1 tsp salt
- 0.5 cup plain yogurt - 120g, full-fat or low-fat, not Greek, room temperature
- 2 tbsp olive oil - plus more for greasing
- 3 tbsp melted butter or ghee - for brushing
- 2 cloves minced garlic - optional
- 2 tbsp chopped fresh parsley or cilantro - optional
Instructions
- Combine warm water (100-110°F/38-43°C), sugar, and instant yeast in a small bowl. Stir gently and let sit for 8-10 minutes until foamy and bubbly.
- In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center of the flour mixture.
- In a medium bowl, whisk together the plain yogurt and olive oil until smooth.
- Pour the foamy yeast mixture and the yogurt-oil mixture into the well in the flour. Stir from the center outward until a shaggy dough forms.
- Lightly flour a clean work surface and turn the dough out. Knead for 3-4 minutes until smooth and elastic.
- Grease the mixing bowl with olive oil, place the dough ball in it, turning to coat all sides. Cover with plastic wrap or a damp towel and let rise in a warm place for 60-90 minutes until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Divide into 6-8 equal pieces, roll each into a smooth ball, cover with a damp towel, and let rest for 10 minutes.
- On a lightly floured surface, roll each ball into an oval or teardrop shape about ¼ inch (6mm) thick.
- Place your cast iron skillet or heavy-bottomed pan over medium-high heat for at least 5 minutes until very hot.
- Carefully place one rolled naan onto the hot, dry skillet. Cook undisturbed for 1-2 minutes until bubbles form and the bottom has golden-brown char spots. Flip and cook the second side for 1-2 minutes.
- Remove naan from skillet and immediately brush generously with melted butter or ghee. Sprinkle with a pinch of salt and optional minced garlic or fresh herbs. Stack and cover with a kitchen towel to keep warm.
Notes
- Water temperature is critical: Use a thermometer to ensure water is between 100-110°F. Too hot will kill the yeast; too cold won't activate it properly.
- Don't skip proofing the yeast: Even though instant yeast can be added directly to flour, proofing first ensures it's active and creates fluffier naan.
- Keep dough soft: The dough should be slightly sticky. Adding too much flour makes dense, tough naan.
- Hot skillet is essential: A properly heated skillet creates signature bubbles and char marks. Test by sprinkling water drops - they should sizzle immediately.
- Make-ahead option: Refrigerate dough after first rise for up to 24 hours. Bring to room temperature for 30 minutes before shaping.
- Freezing instructions: Wrap each naan individually in plastic wrap, place in freezer bag for up to 3 months. Reheat in dry skillet or microwave with damp paper towel.
- No yogurt? Substitute equal amount sour cream or milk mixed with 1 tablespoon lemon juice, though texture will be slightly different.
- Garlic naan variation: Mix 3-4 cloves minced garlic into melted butter before brushing on hot naan.
- Whole wheat option: Replace up to half the all-purpose flour with whole wheat flour for nuttier flavor.
- Keep naan soft: Stack cooked naan and cover with a clean kitchen towel - the trapped steam keeps them pliable.