Description
Homemade naan bread combines simple ingredients for a delightful Indian flatbread experience. Warm, pillowy flatbreads complement curries and provide a delicious way to scoop up favorite dishes.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups (300 grams) all-purpose flour
- 1 cup (240 milliliters) warm water
- 2 1/4 teaspoons (7 grams) active dry yeast
Liquid and Dairy Ingredients:
- 3 tablespoons (45 grams) plain yogurt
- 2 tablespoons (30 milliliters) olive oil
- 2 tablespoons (30 milliliters) melted butter
Seasoning and Flavor Enhancers:
- 1 teaspoon (5 grams) sugar
- 1/2 teaspoon (3 grams) salt
Optional Toppings:
- Minced garlic
- Chopped cilantro
Instructions
- Activate the yeast by combining warm water, sugar, and active dry yeast in a mixing vessel. Allow the mixture to rest for 5-7 minutes until it becomes frothy and aromatic.
- Incorporate flour, salt, yogurt, and olive oil into the activated yeast mixture. Blend ingredients until a cohesive, slightly sticky dough emerges.
- Transfer the dough onto a lightly floured surface and knead vigorously for 8-10 minutes. The dough should transform into a smooth, elastic consistency with a soft texture.
- Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm environment for 60-90 minutes until it doubles in volume.
- Punch down the risen dough and divide it into 6-8 equal portions. Shape each portion into an oval or teardrop form using a rolling pin.
- Preheat a heavy skillet or griddle to medium-high heat (around 400°F). Cook each naan for 1-2 minutes per side, watching for distinctive bubble formation and golden-brown charred spots.
- Remove from heat and immediately brush with melted butter. Optionally, sprinkle with herbs, garlic, or other desired toppings. Serve immediately while warm and soft.
Notes
- Activate yeast properly by ensuring water temperature is between 100-110°F to create perfect fermentation without killing the microorganisms.
- Substitute dairy yogurt with coconut or almond yogurt for a vegan-friendly version that maintains the same soft, tender texture.
- Rest dough in a warm, draft-free area to help it rise evenly and develop rich, complex flavors during fermentation process.
- Consider using a cast-iron skillet or traditional tandoor for authentic charred edges and enhanced smoky undertones in your naan bread.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 8
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1.2 g
- Protein: 6 g
- Cholesterol: 5 mg