Naan Bread
User Reviews
5
Naan Bread
Description
Naan Bread is a leavened flatbread made from a dough combining yeast, warm water, milk, plain yogurt, olive oil, egg yolk, sugar, salt, and all-purpose flour. After mixing and kneading the dough, it rests until doubled in size, contributing to a soft interior texture. Dividing the dough into several portions and rolling them into oval shapes prepares them for skillet cooking.
The bread cooks on a hot cast iron or non-stick skillet, where the high heat creates bubbles that can be pressed down for even cooking. The result is a soft, slightly chewy bread with a few browned spots that give subtle toasty notes. Brushing finished naan with melted butter enhances the flavor and texture.
This naan works well served warm alongside Indian dishes, grilled meats, or used for sandwiches. It can be kept warm wrapped in foil in a low oven for up to 15 minutes to maintain softness before serving.
Ingredients
- 3 Tbsp water 110 - 115 degrees, warm
- 1 1/2 tsp active dry yeast
- 1 Tbsp + 1/4 tsp granulated sugar divided
- 1/2 cup whole milk warmed to 110 - 115 degrees
- 1/3 cup (77g) PLAIN yogurt warmed to room temperature
- 2 Tbsp olive oil
- 1 large egg yolk
- 1 tsp salt
- 2 1/4 cups (318g) all-purpose flour scoop and level to measure, unbleached
- 2 Tbsp butter melted (salted or unsalted
Instructions
- In the bowl of an electric stand mixer whisk together water, yeast and 1/4 tsp sugar. Let rest 5 - 10 minutes until frothy.
- Set mixer with paddle attachment then mix in milk, yogurt, olive oil, egg yolk, 1 Tbsp sugar and the salt. Stir in about 2/3 of the flour.
- Switch to hook attachment then mix in remaining 1/3 of the flour. Let knead on low speed dough pulls away from sides and is slightly sticky (while adding a few extra tablespoons of flour as needed) about 2 minutes.
- Transfer to a large, lightly oiled bowl. Cover with plastic wrap and let rest until doubled in volume, about 1 1/2 - 2 hours.
- Gently punch dough down then divide dough into 6 equal portions (using a floured bench scraper or knife, you can cut like a pizza into 6 wedges). Round out edges and keep covered with greased plastic wrap.
- Preheat a cast iron skillet over medium-high heat (a non-stick skillet works too just not quite as well).
- Working with one piece of dough at a time, roll into 9-inch oval or tear drop shape over lightly floured surface (roll to about about 1/6-inch thickness). Dip fingertips in water then dot across top of rolled out dough or mist lightly with water from a spray bottle.
- Cook naan moistened side down, until golden brown spots appear on bottom about 30 seconds. Flip** and cook opposite side until golden brown spots appear, about 30 seconds.
- Repeat with remaining naan. Reduce burner temper if needed if browning to quickly.
- Brush naan with melted butter before serving. Serve warm.
Notes
- Warm yogurt gently in short microwave bursts at half power until no longer cold before mixing.
- If large bubbles form during cooking, press them gently with a spatula to ensure even cooking.
- Keep naan warm wrapped in foil in a 175°F oven for up to 15 minutes prior to serving.
User Reviews
Overall Rating
5
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