Naan Bread
Soft, fluffy, and buttery traditional Indian flatbread cooked in a tandoor or skillet.
2 hours
Prep Time
15 mins
Cook Time
8
Servings
Ingredients
- 3 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup plain yogurt
- 1/2 cup warm water
- 2 tbsp melted butter
- 1 tsp active dry yeast
- 2 tbsp milk (optional for brushing)
- 2 tbsp chopped cilantro (optional)
- 1 clove garlic, minced (optional for garlic naan)
Nutrition Facts
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Instructions
Activate the yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
Prepare the dough: In a large bowl, combine flour, salt, and baking powder. Add the yeast mixture, yogurt, and melted butter. Mix until a dough forms.
Knead the dough: Transfer to a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1-2 hours until doubled in size.
Divide and shape: Punch down the dough and divide into 8 equal portions. Roll each into a ball, then flatten into oval or round shapes (about 1/4 inch thick).
Cook the naan: Heat a skillet or griddle over medium-high heat. Cook each naan for 1-2 minutes per side until puffed and golden brown. Optionally, brush with milk or butter while cooking.
Add toppings (optional): For garlic or cilantro naan, brush with melted butter and sprinkle minced garlic or chopped cilantro immediately after cooking.
Serve warm: Enjoy fresh with curry, dips, or as a side dish.
Chef's Tips
- Yeast Check: Ensure your yeast is active by checking if it froths. If not, it may be expired.
- Resting Time: Longer resting time improves texture. Overnight refrigeration is possible for deeper flavor.
- Tandoor Substitute: Use a pizza stone or cast-iron skillet for a tandoor-like effect.
- Bubbles: Press gently with a spatula while cooking to encourage bubbles for an authentic look.
- Storage: Store leftovers in an airtight container. Reheat in a skillet or microwave with a damp paper towel.
