Easy Homemade Naan Bread
User Reviews
5
Easy Homemade Naan Bread
Description
Easy Homemade Naan Bread combines bread flour, instant yeast, salt, sugar, yogurt, warm water, and melted butter to form a pliable dough. After kneading and rising for an hour, the dough is shaped into eight pieces, rolled or stretched into naan shapes, and baked on preheated trays at 230°C until golden brown. An egg wash with milk and optional nigella seeds provide a glossy finish and added texture. Brushed with butter after baking, these naan breads have a soft interior and a lightly crisp exterior.
The naan has a tender crumb from the yogurt and a gentle chewiness from the bread flour and yeast fermentation. The high baking temperature helps to puff the bread slightly and brown it evenly. Adding nigella seeds gives a hint of nutty, peppery flavor if used.
This bread is suited for serving alongside Indian curries, dips, or as a casual flatbread for sandwiches or wraps. Brushing with butter enhances flavor and moisture. It freezes well after baking for later use; thaw and briefly reheat under a grill or toaster to refresh.
The recipe notes recommend using instant yeast that doesn't require pre-activation. Regular dry yeast or fresh yeast can be substituted with quantity adjustments. The dough requires straightforward preparation, making it accessible even for home cooks without specialized equipment.
Ingredients
- 50 g butter
- 350 g bread flour white
- 7 g instant yeast see note, also known as easy action, fast action yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon nigella seeds (optional)
- 100 ml PLAIN yogurt
- 150 ml water warm
- butter optional, melted, for brushing on top
- Sufficient baking trays / oven trays for 8 naan breads
Instructions
- Start by melting the butter, either in the microwave or in a saucepan on the hob.
- In a large bowl, mix together the flour, yeast, salt, sugar and nigella seeds.
- Make a well in the centre and add the yogurt, warm water and melted butter. Mix the wet ingredients into the dry ingredients thoroughly until it forms a ball.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes.
- Return the dough to the bowl and leave to rise for 1 hour
- Preheat your oven to 230C/210C fan/gas mark 8/450F. Place your baking sheets in the oven.
- After it has risen, knock back the dough (i.e. punch out all the air) and divide into 8 pieces. Roll the 8 pieces into balls and then roll out or stretch out into naan bread shapes (kind of tear drop shaped).
- Place the naan breads directly on the pre heated oven trays and cook for 5-10 minutes, until cooked to your liking.
- Remove the naan breads from the oven and brush with melted butter. Serve with your favourite curries, chutneys, pickles etc.
Notes
- Instant yeast is preferred for ease, but regular dry or fresh yeast can be used with appropriate quantity adjustments.
- Cooked naan freezes well; thaw and reheat under a grill or toaster before serving.
- Baking trays should be preheated to ensure proper rising and browning of the naan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8naan breads
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 342mg | 14% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 170IU | 3% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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