Description
Soft, fluffy, and slightly chewy, this homemade naan bread is the perfect side for curries, stews, or even as a wrap. It’s simple to make and tastes just like the ones from your favorite Indian restaurant!
Ingredients
Units
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- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon sugar
- 3/4 cup warm water (about 110°F / 43°C)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup plain yogurt (Greek or regular)
- 2 tablespoons olive oil or melted butter
- 2 tablespoons butter (melted, for brushing)
- 1 teaspoon garlic (optional, for garlic naan)
- Fresh cilantro (optional, for garnish)
Instructions
1. Activate the Yeast:
- In a small bowl, mix the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
2. Make the Dough:
- In a large bowl, combine flour and salt.
- Add the yeast mixture, yogurt, and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise for 1 hour (or until doubled in size).
3. Shape the Naan:
- Punch down the dough and divide it into 8 equal balls.
- Roll each ball into an oval shape, about ¼ inch thick.
4. Cook the Naan:
- Heat a cast-iron skillet or non-stick pan over medium-high heat.
- Place one naan in the pan and cook for 1-2 minutes, until bubbles form.
- Flip and cook for another 1-2 minutes until golden brown.
- Brush with melted butter and sprinkle with garlic or cilantro, if using.
5. Serve & Enjoy:
- Serve warm with curries, hummus, or your favorite dip!
Notes
- For extra softness, cover the cooked naan with a kitchen towel to keep warm.
- If you prefer garlic naan, mix melted butter with minced garlic and brush it over the cooked naan.
- Store leftover naan in an airtight container for up to 3 days, or freeze for up to 2 months.
Nutrition
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg