Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Naan Bread

Naan Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maya Ellison
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 40 minutes (including rise time)
  • Yield: 8 Naan breads
  • Category: Bread
  • Method: Stovetop Cooking (Skillet)
  • Cuisine: Indian
  • Diet: Vegetarian

Description

A recipe for homemade Naan Bread, a soft, leavened flatbread traditionally cooked in a tandoor oven, adapted here for stovetop cooking.

Ingredients

  • 1 cup warm water (105-115°F / 40-46°C)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/4 cup plain full-fat yogurt (or Greek yogurt)
  • 2 tablespoons olive oil, plus more for brushing
  • Garlic, minced, and fresh cilantro, chopped (optional, for garlic naan)

Instructions

  1. In a small bowl, combine warm water, yeast, and sugar. Stir and let sit for 5-10 minutes until foamy.
  2. In a large bowl, whisk together flour and salt.
  3. Pour the yeast mixture into the flour mixture. Add yogurt and 2 tablespoons olive oil. Mix with a spoon until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If too sticky, add a little more flour, one tablespoon at a time.
  5. Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Once risen, gently punch down the dough and divide it into 8 equal pieces. Roll each piece into an oval or teardrop shape, about 1/4 inch thick.
  7. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot.
  8. Cook one naan at a time: Place a piece of naan dough in the hot pan. Cook for 2-3 minutes per side, or until golden brown spots appear and the naan puffs up. If making garlic naan, brush with a mixture of melted butter, minced garlic, and chopped cilantro after flipping.
  9. Transfer cooked naan to a plate and cover with a clean towel to keep warm while you cook the remaining pieces.
  10. Serve warm.

Notes

  • Ensure the water temperature is correct (105-115°F) to properly activate the yeast.
  • For best results, use a cast iron skillet or heavy-bottomed pan to achieve high heat necessary for puffing the naan.
  • If using for garlic naan, prepare the garlic/cilantro butter mixture while the dough is rising or cooking.

Find it online: https://www.cookeryjoy.com/naan-bread/