Homemade Naan Bread

Prep: 1 40

Cook: 16

Total Time: 1 56

Yield: 8 servings

Course: Bread

Cuisine: Indian

Calories: 222kcal

Author: Jessica Gavin

Learn how to make soft and tender naan bread at home, just like your favorite Indian restaurant. It’s a simple yeast-leavened flatbread made with flour, yogurt, egg, and oil.

Ingredients

▢ 1 teaspoon (4 g) granulated sugar
▢ ½ cup (120 ml) warm water, 100 to 110ºF (38 to 43ºC)
▢ 2 ¼ teaspoons (8 g) active dry yeast
▢ ½ cup (120 ml) whole milk plain yogurt
▢ 2 tablespoons (30 ml) vegetable oil, plus more for greasing bowl and pan
▢ 1 egg yolk
▢ 2 ½ cups (358 g) all-purpose flour, plus more for kneading
▢ 1 teaspoon (5 g) kosher salt, plus more for seasoning
▢ ¼ cup (60 g) unsalted butter

Instructions

In a medium bowl, stir together sugar and warm water. Sprinkle the yeast on top, stir, and let the mixture stand for 10 minutes. If mixture bubbles and doubles in volume the yeast is active and ready to use. Whisk in the yogurt, oil, and egg yolk into the yeast mixture until combined.
In a large bowl, whisk together 2 cups of flour and salt. Add the yeast mixture to the flour mixture and stir to combine until a sticky ball forms.
Turn the dough onto a lightly floured surface. Gradually use the remaining ½ cup of flour, about 1 tablespoon at a time to sprinkle and knead the dough until a soft and smooth, about 3 to 4 minutes. You may not need all of the flour, do not add too much as it will make the dough very dry.
Grease a medium bowl with ½ teaspoon of oil, then place the dough in the bowl. Cover it with a damp towel and let it rise in a warm draft-free space until doubled in size, about 1 hour. The ideal temperature room is 75 to 85ºF (24 to 29ºC).
Transfer dough to a lightly floured board. Cut into 8 even-sized pieces, like slicing a round pizza. Gently shape each piece into a ball, do not overwork. Place them on a plate and cover with a towel.
Working one ball at a time, roll out into an oval shape about ¼-inch thick, about 7 inches long and 5 inches wide. Sprinkle with flour as needed to prevent sticking.
Heat a 12-inch cast iron skillet or nonstick pan over medium heat. Lightly brush vegetable oil on the surface to prevent sticking. Once the skillet is hot add one piece of dough. Cook until bubbles form on the surface and the bottom is golden brown, about 1 to 2 minutes. Flip and cook the other side until browned, 1 to 2 minutes. Wrap in a towel to keep warm.
Continue rolling and cooking the remainder of the dough. It’s best to roll them out one-by-one while cooking. Add more oil to the pan and adjust the heat as needed. Make sure the pan stays hot in between batches to ensure bubbling.
Melt butter in a microwave, about 45 seconds. Brush the melted butter over the hot naan and serve warm.

Notes

Serving Size: 1 piece
Storing: The naan bread can be stored in the refrigerator for up to 3 days or frozen in a resealable plastic bag for up to 1 month.
Reheating: Line a sheet pan with foil. Broil naan in the middle of the oven until warmed through, about 1 to 4 minutes if fresh or frozen. Make sure to keep a close eye on the bread as it can brown quickly in the oven.
For Garlic Naan:
- In a small microwave-safe bowl, heat 2 tablespoons (16g) minced garlic and butter in 15 seconds intervals on high power until the butter is melted, about 45 to 60 seconds.
- Brush the garlic butter over the hot naan bread and garnish with chopped parsley.
Substituting with Instant Yeast: Use the same amount of instant yeast as active dry yeast. Mix instant dry yeast with 2 cups flour, sugar and salt. Heat the water to 120 to 130ºF (49 to 54ºC). Add warm water, yogurt, oil, and egg yolk to the dry ingredients, stir to combine. Knead with remaining 1/2 cup of flour until smooth. Follow the rest of the recipe instructions. Rise time may be faster, check dough after 30 minutes for the first rise, and 15 minutes after the second.

Nutrition

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