Description
A soft and fluffy homemade naan bread recipe using simple ingredients like yeast, yogurt, and flour, cooked on a stovetop for an authentic Indian flatbread experience.
Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon granulated sugar
- ½ cup warm water (about 105-115°F/40-46°C)
- 2 ½ cups all-purpose flour, plus extra for dusting
- ½ cup plain Greek yogurt
- 1 teaspoon salt
- 2 tablespoons olive oil, plus extra for greasing and cooking
- Melted butter or ghee, for brushing
- Fresh cilantro, chopped (for garnish, optional)
Instructions
- Activate the yeast: In a small bowl, combine the sugar, warm water, and yeast. Stir gently and let it sit for about 10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare the dough: In a large bowl, or directly on a clean work surface, place the flour and create a well in the center. Pour the activated yeast mixture, Greek yogurt, salt, and 2 tablespoons of olive oil into the well.
- Knead the dough for approximately 8-10 minutes until it is smooth and elastic. If kneading by hand, ensure a firm, consistent motion.
- Place the kneaded dough in a lightly oiled bowl, turning it to coat. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Divide the risen dough into 8 equal portions. On a lightly floured surface, roll each portion into an oval or circular shape, about 6-8 inches in diameter.
- Cook the naan: Heat a cast-iron skillet or heavy-bottomed pan over high heat until very hot. Lightly grease the pan with a touch of oil to prevent sticking.
- Place one rolled naan flatbread into the hot skillet. Cook for 1-2 minutes, or until bubbles appear on the surface and the bottom has brown, blistered spots.
- Flip the naan and cook for another 1-2 minutes until the other side is also cooked with similar brown spots.
- Remove the cooked naan from the skillet and brush immediately with melted butter or ghee. If desired, sprinkle with fresh chopped cilantro. Repeat with the remaining dough.
- Serve the soft and fluffy naan bread warm, ideally with your favorite curry or dip.
Notes
- Ensure the water is not too hot to avoid killing the yeast.
- For best results, use a cast-iron skillet for even cooking and characteristic blisters.
- Naan can be stored in an airtight container for up to 2 days or frozen for longer storage.