Homemade Naan Recipe
User Reviews
4.7
Homemade Naan Recipe
Description
The Homemade Naan Recipe begins by activating yeast with sugar and warm water until frothy. Olive oil, yogurt, and egg are whisked into the yeast mixture to enrich the dough. Flour and salt are combined separately, then blended with the wet ingredients, gradually adding more flour while mixing until the dough comes together. The dough is kneaded briefly on a floured surface to develop softness without stiffness, then covered to rise until doubled in size, approximately an hour. Cooking naan on medium heat allows bubbles to form as the dough cooks quickly, creating areas of light charring and soft, chewy texture. The yogurt adds a subtle tang and tenderness, complementing its use as bread for dipping into sauces or wrapping grilled meats.
Ingredients
- 2 tsp dry active yeast $0.19
- 1 tsp sugar $0.02
- 1/2 cup water $0.00, warm
- 2.5-3 cups flour $0.39, divided
- 1/2 tsp salt $0.05
- 1/4 cup olive oil $0.64
- 1/3 cup PLAIN yogurt $0.17
- 1 large egg $0.27
Instructions
- In a small bowl, combine the yeast, sugar and warm water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
- In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
- At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
- Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
- Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!
Notes
- Roll out the dough just before cooking to maximize bubbles and light texture.
- Use medium heat on the skillet to avoid burning while encouraging the characteristic bubbled surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 221kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Sodium | 161mg | 7% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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