Homemade Naan Bread
User Reviews
5
Homemade Naan Bread
Description
Homemade Naan Bread is crafted from a dough that combines active dry yeast proofed in warm water with sugar, flour, Greek yogurt, olive oil, and salt. The yeast activation ensures a good rise, while the yogurt adds tenderness to the dough. After kneading until smooth and allowing the dough to double in size, it is portioned and rolled out into thin circles or rectangles. Cooking the naan on a heated, lightly oiled skillet allows the bread to puff up and develop bubbles, contributing to its traditional airy texture.
The finished naan is brushed with melted butter, adding a soft gloss and enhancing the flavor. The balance between the slightly crisp edges and soft center makes this bread versatile for use with dips, curries, or as a wrap base. The recipe highlights the importance of proofing the yeast correctly to ensure a good rise and texture.
To prepare, it is important to wait for the yeast mixture to bubble before mixing with the flour and yogurt, and to knead the dough well for smoothness. Cooking at medium heat with oil helps create bubbles and puffing. This recipe yields eight naan breads approximately 8 inches in circumference, ideal for serving alongside meals or for stuffing.
Ingredients
- 2/3 cup water about 110 degrees, warm
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 teaspoons sugar
- 2 cups flour
- 1/3 cup yogurt plain, Greek
- 2 Tablespoons extra-virgin olive oil (plus more for cooking)
- 1 teaspoon salt
- 4 Tablespoons butter for brushing on the top, melted
- neutral cooking oil for cooking, generic cooking oil
Instructions
- In a small bowl, combine warm water, yeast, and sugar. Stir. Let sit for 5-10 minutes and allow the yeast to bubble and proof. *
- In a large bowl, add flour, greek yogurt, oil, and salt. Stir in yeast mixture. Combine with hands. The dough may be shaggy but keep mixing until you form a ball. Once you form a ball, knead the dough for about 5-10 minutues or until the dough is smooth.
- Cover and set aside in a warm place to rise for at least 1 hour. It should double in size.
- Remove from the bowl and place on a counter or board sprinkled with flour. Divide dough into 8 equal portions. Roll into approximately 8" circle or rectangle, about 1/8" thick.
- Heat skillet or cast iron skillet over medium-high heat. Drizzle pan with oil. Add each naan and reduce heat to medium. Watch for it to begin to bubble. The oil makes a difference in allowing the naan to puff up and bubble. Cook for about 3 minutes on the first side and then flip and cook for 2 minutes longer.
- Watch the naan carefully as you may want to lower the heat if it becomes too brown too fast. Remove from pan and brush with melted butter and serve immediately.
Notes
- Ensure the yeast mixture bubbles and foams before mixing to guarantee a good rise; if not active, start over with fresh yeast.
- Use a hot skillet with a drizzle of oil when cooking the naan to promote puffing and bubbling in the dough.
- Brush the cooked naan generously with melted butter for added flavor and softness.
- Dough should be kneaded until smooth and left to rise in a warm place until doubled in size, about 1 hour.
User Reviews
Overall Rating
5
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