Homemade Naan
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Homemade Naan
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This simple homemade naan recipe with yogurt and no yeast is a warm, fluffy, delicious addition to Indian meals. Enjoy plain or with garlic.
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Ingredients
FOR THE NAAN:
- 1 cup all-purpose flour plus more for rolling
- 1 cup white whole wheat flour
- 1 ¼ teaspoons kosher salt*
- 1 teaspoon baking powder
- 1 cup plain low-fat Greek yogurt or regular yogurt
- 2 to 5 tablespoons water divided
- 4 tablespoons unsalted butter
- chopped fresh cilantro or parsley optional
- Flaky sea salt optional
TO MAKE GARLIC BUTTER:
- 3 cloves garlic minced (about 1 tablespoon)
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Instructions
- In a large bowl, stir together the all-purpose flour, white whole wheat flour, salt, and baking powder.
- Add the yogurt. With a spoon, stir to combine, pressing the yogurt into the dry ingredients. Once it seems that you can't moisten the flour further, sprinkle 2 tablespoons water over the top (if you are using regular yogurt or your yogurt is on the thinner side and it doesn't seem like your dough is crumbly but not dry, you may not need the water at all). Depending upon how thick or thin your yogurt is, you may need more water. If so, add additional water 1 tablespoon at a time, stirring thoroughly between each addition, until the flour-yogurt mixture forms big clumps. Once you’ve mixed as best as you can with a spoon, use your hands to squeeze the dough together in a ball.
- Knead the dough in the bowl for 1 to 2 minutes, until it feels fairly smooth and cohesive. Cover the bowl with a towel and let sit at room temperature for 30 minutes. (The naan won't rise; this step is to relax the gluten in the flour and let the wet/dry ingredients fully incorporate so that your naan is tender.)
- Prepare the butter (or garlic butter): During the last 10 minutes of the dough’s resting, melt the butter in a small pot over medium heat. Once melted, add the garlic and cook for 1 to 2 minutes, just until fragrant. Remove the pan from heat. If you prefer not to make garlic butter, simply omit the garlic and melt the butter on the stove or in the microwave.
- Once the dough has rested, turn the dough out onto a lightly floured work surface. With a bench scraper or butter knife, cut the dough ball into 8 evenly sized wedges. If you’d like to keep the naan warm between batches, preheat the oven to 250 degrees F and keep a large baking sheet handy.
- Shape the first dough: Roll one wedge into a ball with your hands. Lightly flour the top of it. With a rolling pin, roll it to a circle or oval that is about ¼-inch thick (it will be about 5 inches across).
- Cook the dough: Heat a cast iron skillet (a non-stick skillet will work too) over medium-high heat. Let the pan get nice and hot. Add the dough to the skillet. Cook for 1 minute, until it blisters on the bottom and big bubbles form on top. While the dough is cooking on the first side, brush butter on the top, uncooked side.
- With tongs, flip the dough and brush more butter on top. Cook until it is golden brown on the other side, about 1 minute more. Transfer to a baking sheet, sprinkle with herbs and flaky salt (if desired), and place in the oven to keep warm.
- Repeat with the remaining wedges. I like to multi-task by rolling the next dough ball while the one before it cooks. Enjoy warm!
Notes
- *Different salt brands have different yields, and when a recipe has as few ingredients and the salt is ultra important like in this one, it makes a difference. If using Diamond Crystal kosher, increase the salt to 2 teaspoons. I do not recommend table salt, as it has a chemical taste and will be too salty; if using table salt, proceed at your own risk and reduce the amount in the recipe.
- TO STORE: Wrap leftovers in foil, and store them at room temperature or in the refrigerator for up to 3 days
- TO REHEAT: Rewarm naan wrapped in foil at 300 degrees F for about 10 minutes, until hot.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Reheat pieces in the oven as desired.
- TO MAKE AHEAD: If you don’t plan to cook the whole batch at once, roll the rested dough into balls, and refrigerate them in an airtight container for up to 3 days. When ready to cook, roll and prepare as directed.
Nutrition Information
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Serving
1(of 8)
Calories
181kcal
(9%)
Carbohydrates
24g
(8%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
17mg
(6%)
Potassium
90mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
191IU
(4%)
Vitamin C
1mg
(1%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8naan breads
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 181kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Potassium | 90mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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