4.5 from 207 votes
Indian Naan Bread Recipe
Transform your kitchen into an Indian bakery with this effortless Indian Naan Bread recipe! Soft, tasty, and versatile, it's the perfect companion to countless meals!
Prep Time
3 hrs
Cook Time
mins
Total Time
3 hrs 10 mins
Servings: 12 servings
Calories: 279 kcal
Course:
Bread
Cuisine:
Indian
Ingredients
- 3 to 4 c. all-purpose flour
- 1 tsp salt
- 1/2 tsp. instant yeast
- 1 1/4 c. milk
- 1/4 c. plain greek yogurt
- 1 tsp sugar
- 1/8 tsp. ground cardamom
- 1/8 tsp. ground turmeric
- 4 Tbsp. melted ghee or butter
Instructions
- Pour the milk into a liquid measuring cup, whisk in the Greek yogurt, and heat in the microwave until warm to the touch (about 110 degrees Fahrenheit, 43 degrees Celsius). Pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt, cardamom, turmeric, and 2 1/2 cups of the flour.
- Mix well with a wooden spoon or the paddle attachment on your stand mixer. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl (it will still be sticky). Knead the dough using the dough attachment on your stand mixer, or by hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
- Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly, for about 2 hours.
- After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal portions, rounding each into a ball shape. The dough will still be a little sticky, but you won't have too much trouble forming it into balls.
- Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius) and place a pizza stone or large cast-iron pan on the bottom rack of the oven.
- Once the dough has rested for a half-hour, one by one, roll each piece into a circle about 6 inches wide. Open up the oven and lay the circle of dough on the hot pizza stone. Spritz the top of the dough with a little water or vegetable oil. Close the oven and bake the naan for about 2-3 minutes, until it is lightly puffed and brown spots begin to appear on the bottom. Turn the naan using tongs and return to the oven for another 2 minutes or so.
- Remove the naan from the oven and place it on a cooling rack or large plate. Brush lightly with Ghee or melted butter. Stack the hot naan on top of each other as it comes out of the oven to help keep the pieces warm.
Cup of Yum
Notes
- Store the naan bread in an airtight container at room temperature for up to 2 days. To freeze, wrap the naan tightly in plastic wrap or aluminum foil. It will stay good in the freezer for up to 2 months.
- When ready to enjoy, thaw at room temperature if frozen. To reheat, wrap it in aluminum foil and warm it in a preheated oven at 350 degrees Fahrenheit (about 175 degrees Celsius) for about 10 minutes.
Nutrition Information
Serving
1serving
Calories
279kcal
(14%)
Carbohydrates
47g
(16%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Cholesterol
16mg
(5%)
Sodium
206mg
(9%)
Potassium
111mg
(3%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
40IU
(1%)
Vitamin C
0.03mg
(0%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 279
% Daily Value*
| Serving | 1serving | |
| Calories | 279kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 206mg | 9% |
| Potassium | 111mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.