Naan Bread

4.99 from 918 votes

Our famous homemade Naan bread is soft and chewy with the perfect hint of garlic. It's an easy side - perfect for pairing with any meal.

Prep Time1 20

Cook Time6

Total Time1 26

Course: Bread

Cuisine: Indian

Servings:

Author: Lil' Luna

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
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.
Add enough flour to make a soft dough. 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.
Preheat a skillet to medium heat. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6-inch circle.
Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom.
Flip over and cook for another 2-3 minutes.
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.
Use bread flour. The extra gluten in bread flour is what helps give this recipe its signature light and chewy texture.

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.

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