Homemade Naan Bread Recipe

Homemade naan bread with a soft, fluffy texture and authentic flavor. This easy naan recipe uses simple ingredients like yeast, yogurt, and flour for a traditional Indian flatbread perfect for pairing with curries, grilled meats, and dips. Quick to prepare and cook on the stovetop, naan can be customized with garlic butter or fresh herbs for added taste. Ideal for weeknight dinners or special meals, this recipe delivers warm, fresh naan every time.

Ingredients

Naan Dough:

• 1 cup warm water (about 110°F)
• 2 tablespoons honey
• 1 (0.25 oz) package active dry yeast (about 2 1/4 teaspoons)
• 3 1/2 cups all-purpose flour
• 1/4 cup plain yogurt
• 2 teaspoons fine sea salt
• 1/2 teaspoon baking powder
• 1 large egg

Optional Garlic Butter:

• 1/4 cup salted butter
• 3 cloves garlic, peeled and minced
• Finely chopped fresh cilantro or parsley
• (Optional) flaky sea salt

Instructions

1. Activate the Yeast:
   In the bowl of a stand mixer, stir warm water and honey together. Sprinkle yeast over the top, stir briefly, and let rest for 5-10 minutes until foamy.
2. Prepare the Dough:
   Add flour, yogurt, salt, baking powder, and egg to the yeast mixture. Using the dough hook, mix on medium-low speed for 2-3 minutes until smooth. The dough should be slightly sticky but form a ball that pulls away from the bowl sides. Add more flour if too sticky.
3. Let the Dough Rise:
   Shape dough into a ball. Lightly grease a bowl with cooking spray, place dough inside, and cover with a damp towel. Let it rise in a warm spot for about 1 hour, until nearly doubled in size.
4. Make Garlic Butter (Optional):
   During the last 10 minutes of rising, melt butter in a small pan over medium heat. Add garlic and cook 1-2 minutes until fragrant. Remove from heat, stir in herbs if using, and strain if a smooth butter is preferred.
5. Shape the Naan:
   Turn dough onto a floured surface and form into a rough circle. Cut into 8 equal wedges, roll each into a ball, then roll each ball into an oval about 1/4-inch thick. You can prepare one while cooking another.
6. Cook the Naan:
   Heat a cast-iron skillet or non-stick pan over medium-high heat. Cook one piece of dough for about 1 minute until bubbles form and the bottom is lightly golden. Flip and cook the other side for 30-60 seconds. Transfer to a plate. Brush with garlic butter if desired and sprinkle with flaky sea salt. Cover with a clean towel to keep warm. Repeat with remaining pieces.
7. Serve:
   Serve warm for best flavor and texture.

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Why You’ll Love This Recipe

• Soft, pillowy naan with authentic texture.
• Easy to make with basic pantry ingredients.
• Customizable with garlic butter or fresh herbs.
• Perfect accompaniment for curries, grilled meats, or dips.

Tips

• Use warm water for yeast activation but not too hot to avoid killing yeast.
• If dough feels too sticky, add flour a tablespoon at a time.
• Keep cooked naan covered with a towel to maintain softness.
• A cast-iron skillet provides the best heat distribution for even cooking.

Variations and Substitutions

• Substitute plain yogurt with Greek yogurt for thicker dough.
• Use olive oil instead of butter for a dairy-free version.
• Add nigella seeds or sesame seeds on top before cooking for extra flavor.
• Try whole wheat flour for a heartier naan.

FAQs

Q: Can I make the dough by hand without a stand mixer?
A: Yes, mix and knead by hand until smooth and elastic, about 8-10 minutes.

Q: How should I store leftover naan?
A: Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Q: Can I reheat naan?
A: Yes, warm naan in a skillet or oven wrapped in foil.

Serving Suggestions

• Serve naan with curry dishes like chicken tikka masala or butter chicken.
• Use naan as a wrap for grilled meats or vegetables.
• Pair with hummus, baba ganoush, or raita for dipping.

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