Naan Recipe

a stack of naan bread on a cutting board garnished with parsley.

4.60 from 116 votes

Nothing is better than homemade bread and that applies to this Indian-style Naan Bread, so simple to make, yet so delicious! Super easy to put together and so good you'll never have store-bought naan again!

Prep Time1

Cook Time25

Total Time1 25

Course: Bread, Side Dish

Cuisine: Indian

Keyword: naan, naan bread, naan recipe

Servings:

Calories: 323kcal

Author: Joanna Cismaru

Equipment

Ingredients

For Dough

2 teaspoon active dry yeast
1 teaspoon sugar
½ cup water lukewarm
¼ cup vegetable oil
1 egg large
¼ cup yogurt plain
2½ cups all-purpose flour
½ teaspoon salt

Other

12 teaspoon olive oil
4 tablespoon butter melted
2 tablespoon parsley chopped

US Customary - Metric

Instructions

Preheat Oven: If your oven has a proof setting, preheat it to the proof option, otherwise turn on your oven to the lowest heat, mine is around 170°F. Turn it off once it's come to that heat.
Activate Yeast: In a medium bowl, combine the yeast, sugar and water. Lightly whisk it all together, then let it sit for about 5 to 10 minutes or until the yeast dissolves and starts to foam.
Add Ingredients: To the same bowl, add the oil, yogurt, egg and whisk well. Set aside.
Make Dough: To the bowl of your mixer, combine the flour with the salt. Add the yeast mixture and mix for a couple minutes, until the dough comes clean from the sides of the bowl. If the dough is too wet, add a bit more flour, starting with a tablespoon at a time. The dough should be nice and soft but not sticky.
Rise: Place the dough in an oiled bowl and cover it with a clean kitchen towel or plastic wrap. Place the bowl inside the preheated oven and allow the dough to rise for about 30 minutes to 1 hour or until doubled in size. I use this trick all the time to speed up the rising time. Mine only took about 40 minutes, so the time depends on your yeast and your environment.
Cut & Shape: After it rises, cut the dough into 8 equal pieces and shape each piece into a small ball.
Cook: Heat a large cast iron skillet over medium-high heat and add about 1 tsp of olive oil. Roll out one ball at a time until it's about 1/3 inch thick and about 5 inches in diameter. Add the piece of rolled dough to the hot skillet and cook for about 1 minute. The skillet should be very hot, so you'll see bubbles forming as you cook the dough on the first side. Flip the dough and cook the other side until the bottom is golden.
Repeat: Repeat with remaining dough until all of the pieces are cooked. Keep the naan covered in a towel so that it doesn't dry out. When all of them are cooked, brush each one with the melted butter and garnish with some parsley.

Video

Notes

Yeast Activation: Ensure that the yeast is fresh and active for a successful rise of the dough. The yeast should dissolve and create a foamy layer on top of the water-sugar mixture. If the yeast doesn't activate, it may be expired or the water temperature might be too hot or too cold.
Dough Consistency: While kneading the dough, adjust the flour amount as needed to achieve a soft and smooth dough. If the dough is too sticky, gradually add more flour. Be mindful not to add too much flour, as it can result in dry and tough naan. The dough should be pliable and slightly tacky to the touch.
Cooking Variations: Experiment with different cooking methods to achieve varied textures. Besides using a skillet, you can cook the naan on a preheated grill for a smoky flavor or directly on a baking stone in a hot oven for a slightly crisp exterior.
Customization Options: Feel free to customize your naan by adding herbs, spices, or other seasonings to the dough. You can also try different toppings like sesame seeds, garlic, or even grated cheese to add extra flavor and visual appeal.
Serving Suggestions: Naan pairs wonderfully with a wide range of dishes, such as curries, kebabs, or lentil soups. It's also fantastic for making wraps or sandwiches. Serve it warm for the best taste and texture.

Nutrition