Homemade Naan Bread Recipe

Homemade naan bread stacked on top of each other on white plate.

4.99 from 947 votes

Homemade Naan Bread Recipe

Soft, fluffy homemade naan with golden bubbles, lightly chewy texture, easy skillet method and a warm garlic butter finish.

Prep Time1 20

Cook Time6

Total Time1 26

Course: Bread

Cuisine: Indian

Servings:

Author: Kristyn Merkley

Ingredients

½ cup warm water
2 teaspoons instant yeast
1 teaspoon sugar
3 tablespoons olive oil
¼ cup plain yogurt
1 egg
½ teaspoon salt
2½-3 cups all purpose flour
2 tablespoons butter, melted (or ghee)
2 teaspoons minced garlic

Instructions

Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt, and flour. Stir till smooth.
Start with 2½ cups and add more flour a few tablespoons at a time only as needed. The dough should be soft and slightly tacky, not stiff. Knead a few times on a floured counter until smooth. Place dough in a greased bowl.
Cover and let rise in a warm place until doubled in size, about 1 hour.
Preheat a skillet to medium heat. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6-inch circle.
Heat a cast iron skillet over medium-high heat until very hot. The dough should begin bubbling shortly after it hits the pan. Add a little oil or non-stick spray to the skillet.
Cook about 1 to 2 minutes on the first side, until bubbly with deep golden spots, then flip and cook another 30 to 60 seconds. NOTE: The naan is ready to flip when large bubbles form on top and the underside has deep golden brown spots.
Keep it soft. Stack the cooked naan on a plate and cover with a clean kitchen towel while you cook the rest.
Brush the top (the bubbly side) of each naan with melted butter. Add 2 teaspoons garlic to 2 tablespoons butter (opptional).

Video

Notes

Recipe tips.

Thickness matters. The thickness should only be about 3-5mm thick. If rolled too thin they'll be crispy, but if rolled too thick, they won't form bubbles.
Use a hot skillet. Homemade naan is traditionally cooked in a tandoor oven, but you can also use a cast iron skillet, which distributes heat equally, giving an even cook to each piece of dough.
Try bread flour. The extra gluten in bread flour can make the bread even lighter and chewier.

Store the dough. Place dough in an airtight container large enough to accommodate a gradual rise, refrigerate 1-2 days. Punch down, divide, and bake according to the directions.

To freeze, use 3 teaspoons of yeast in the dough to compensate for any that will die in the freezer. Let the dough rise to double, punch it down, and divide it into balls. Place the dough balls on a baking sheet and freeze for up to 3 months. Once frozen, store them together in a freezer-safe container. To serve, let the dough thaw and cook.

Store cooled bread in a Ziploc bag at room temperature for 1-2 days, in the fridge for 5-7, or up to 3 months in the freezer.

Nutrition