Homemade Naan
User Reviews
5
Homemade Naan
Description
This recipe for Homemade Naan uses instant dry yeast to leaven a dough combining warm water, sugar, yogurt, egg, and salt. Flour is added gradually until forming a soft, elastic dough that is then kneaded and allowed to rise twice: once as a whole dough and then divided into balls. Rolling the dough balls thin and cooking them on a medium-high skillet with butter on both sides creates the naan’s signature texture—crispy bubbles on the outside, soft and tender inside.
The melted butter coating contributes a subtle richness and helps create a lightly browned exterior. The dough’s yogurt content balances softness with a slight tang. Cooking is quick, flipping once bubbly spots appear, yielding naan in just minutes per piece.
This naan bread works well as a side for Indian dishes, dips, or even sandwiches. It can also be frozen after cooling and reheated briefly in a hot oven or grilled to re-crisp. Variations including garlic, onion, or cinnamon additions enhance the flavor profile and can be incorporated by mixing into the dough or butter brushing.
Using an outdoor grill is an alternative method for cooking, producing slightly charred, smoky naan. Storing cooled naan in airtight containers extends freshness, and frozen naan can be warmed directly from the freezer.
Ingredients
- 1 teaspoon instant dry yeast
- 1 cup water warm
- 2 tablespoons granulated sugar
- 2 tablespoons yogurt
- 1 egg
- 1 teaspoon salt
- 2 1/2 to 3 cups all-purpose flour
For cooking:
- 1/4 cup butter melted
Instructions
- In a large bowl (or using a stand mixer), combine yeast and warm water. Add in sugar, yogurt, egg, and salt. Add in 2 cups of flour and begin to mix.
- Continue adding flour 1/4 cup at a time until you have a soft dough that pulls away from the sides of the bowl. Knead about 5 minutes by hand, or for 2-3 minutes in a stand mixer. Cover and let rise 1 hour.
- Separate the dough into 8 balls. Cover loosely and let the dough balls rise for 30 minutes.
- Roll out each dough ball into tear-drop shapes or ovals. They should be quite thin.
- Heat a large heavy skillet over medium high heat. Brush one side of the dough with melted butter. Place butter side down in the skillet. Butter the top side. When bubbles appear, flip the dough (should only take 1-2 minutes). Cook the other side for another 1-2 minutes.
Notes
- Store cooled naan in an airtight container and freeze for longer storage.
- Reheat frozen naan directly in a 400°F oven for 1–2 minutes or on a hot grill.
- To add garlic flavor, incorporate minced garlic into the dough or garlic powder into the melted butter for brushing.
- Onion and cinnamon variants can be made by mixing powdered or diced onion or ground cinnamon into the dough and sprinkling with a cinnamon-sugar mix after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large naan
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 220kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 354mg | 15% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 205IU | 4% |
| Calcium | 17mg | 2% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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