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Naan Bread
5 from 15 votes

Naan Bread

This Naan Bread recipe produces tender, slightly chewy flatbreads using yeast, warm milk, yogurt, and olive oil. The dough is kneaded, left to rise, then divided and rolled into oval shapes. Cooking each piece in a hot cast iron or non-stick skillet creates characteristic bubbled surfaces and soft, pliable bread with a lightly charred exterior. Brushing with melted butter adds richness and moisture.

Prep Time
25 mins
Cook Time
10 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 5 mins
Servings: 6
Course: Bread
Cuisine: Indian

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

    Cup of Yum
  1. In the bowl of an electric stand mixer whisk together water, yeast and 1/4 tsp sugar. Let rest 5 - 10 minutes until frothy.
  2. 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.
  3. 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.
  4. Transfer to a large, lightly oiled bowl. Cover with plastic wrap and let rest until doubled in volume, about 1 1/2 - 2 hours.
  5. 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.
  6. Preheat a cast iron skillet over medium-high heat (a non-stick skillet works too just not quite as well). 
  7. 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.
  8. 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.
  9. Repeat with remaining naan. Reduce burner temper if needed if browning to quickly.
  10. 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.