Homemade Naan Bread Recipe
This homemade naan recipe delivers soft, pillowy Indian flatbreads with a lightly crispy exterior and rich buttery flavor. Made with simple ingredients like yogurt, flour, and yeast, the dough is easy to prepare and cooked on a skillet for an authentic taste perfect for accompanying curries, grilled meats, or as a standalone snack.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 16 minutes
- Yield: 8 naan breads 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Dough
- ½ cup warm water
- 2 teaspoons granulated sugar
- 2 ¼ teaspoons instant yeast
- 1 cup plain whole milk yogurt, room temperature
- 2 tablespoons avocado oil, plus more for bowl and skillet brushing
- 3 ¼ cups all-purpose flour
- 1 teaspoon salt
Finishing
- 2 tablespoons melted unsalted butter, for brushing
Instructions
- Activate the yeast: Combine warm water, sugar, and instant yeast in a large bowl. Let it stand until it becomes foamy, about 5 minutes, indicating the yeast is active.
- Make the dough: Whisk in the yogurt and 2 tablespoons of avocado oil into the yeast mixture until smooth. Add the all-purpose flour and salt, then mix with a sturdy spoon until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 3 to 4 minutes until smooth and elastic. The dough should feel slightly tacky but not stick to your hands.
- First rise: Lightly oil a bowl and place the dough inside. Cover it and let it rise in a warm spot until nearly doubled in size, approximately 45 minutes.
- Shape the naan: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball and then flatten into ovals about ¼-inch thick.
- Cook the naan: Heat a cast-iron or heavy non-stick skillet over medium-high heat. Lightly brush the hot skillet with oil. Cook each naan one at a time until bubbles form and the underside is deeply golden brown, about 1 to 2 minutes. Flip and cook the other side for 1 minute, adjusting heat as needed to prevent burning.
- Finish and serve: Place cooked naan on a plate and cover with a towel to keep warm. When ready to serve, brush with melted unsalted butter for a rich, buttery finish. Serve warm.
Notes
- Ensure the water is warm, not hot, to properly activate the yeast without killing it.
- You can substitute avocado oil with a neutral oil like vegetable or canola oil.
- If you don’t have whole milk yogurt, plain Greek yogurt can be used but may create a denser naan.
- Use a cast iron skillet for best results; it retains heat and creates a nice char on the bread.
- Leftover naan can be reheated in a skillet or wrapped in foil in a warm oven.
Keywords: naan, Indian bread, flatbread, homemade naan, yogurt naan, skillet bread
Find it online: https://dinewithlily.com/homemade-naan-bread-recipe/
