Naan Bread
User Reviews
5
Naan Bread
Description
This Naan Bread recipe creates a tender yet slightly chewy flatbread using a yeast-raised dough enriched with milk, yogurt, and honey. The process begins by activating the yeast in warm water with honey, then combining with flour, salt, milk, and yogurt to form a smooth, stretchy dough. Kneading with a dough hook develops elasticity.
After a warm rise to double in size, the dough is divided and rolled out thinly into circles or ovals. These are cooked individually on a hot, dry skillet and lightly brushed with melted butter for flavor and moisture. The high heat causes bubbles and light browning, characteristic of naan’s texture.
Naan bread is commonly served alongside Indian meals but can also substitute for pizza crusts or be topped with herbs such as cilantro. Its soft crumb and slight tang from yogurt complement many dishes.
Serving it warm enhances its pliability and flavor.
Ingredients
- 1/4 cup water 110 degrees F
- 2 tablespoons honey
- 2 1/4 teaspoons active dry yeast 1 envelope
- 4 cups all-purpose flour
- 1 teaspoon salt kosher
- 3/4 cup milk 110 degrees F
- 3/4 cup PLAIN yogurt unflavored
- 4 tablespoons butter melted
OPTIONAL
- cilantro fresh, for topping
Instructions
- In the bowl of a stand mixer, stir together the honey and water until combined. Sprinkle yeast on top and mix a little. Let sit for about five to 10 minutes. The mixture will start to look foamy.
- In another bowl, whisk together the flour and salt – set aside.
- Using the paddle attachment, mix the milk and yogurt to the yeast mixture and then gradually add the flour, mixing until the dough forms a ball.
- Attach the dough hook and knead for 5 minutes – it should pull away from the sides of the bowl and be smooth and stretchy.
- Remove dough from the stand mixer bowl, and place in a greased bowl. Cover with a clean towel and let sit in a warm place until it doubles in size, 1-1.5 hrs.
- Lightly flour your countertop and dump the dough out onto it. Divide the dough into eight equal balls. Using a rolling pin, roll one ball at a time until it’s about 1/8-inch thick into a circle or oval shape.
- Heat a skillet over medium-high heat until hot. Lightly brush one side of the rolled naan dough with melted butter and place in the skillet. Cook for 1-2 minutes. It may bubble up!
- Brush the uncooked side with butter and flip. Cook for another 1-2 minutes. Remove from heat and keep warm. Repeat until all the naan is cooked.
- Brush finished pieces with butter, and sprinkle with cilantro (if desired).
Notes
- Naan can be used as a substitute for pizza crust when topped and baked.
- Fresh cilantro can be sprinkled on top optionally for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Naan
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1Naan | |
| Calories | 328kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 363mg | 15% |
| Potassium | 164mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 221IU | 4% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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