Naan Bread
User Reviews
5
Naan Bread
Description
This Naan Bread recipe starts with activating active dry yeast in warm water with sugar to create a foamy proof. The yeast mixture is added to a dough made from all-purpose flour, salt, yogurt, and olive oil. The dough is kneaded until smooth, then allowed to rise in a warm place until doubled in size.
The risen dough is divided and rolled into roughly 8-inch oval shapes. Each piece is cooked individually on a hot cast-iron skillet coated with cooking spray, developing a lightly browned surface with some characteristic bubbles. The naan can be brushed with melted butter—often with minced garlic—to add flavor and a soft crust.
Naan is excellent as a side for Indian dishes, ideal for scooping curries or chutneys, and can also be used as a base for wraps or pizzas. The bread stays warm covered with a towel or kept in a low oven before serving.
Proper flour measurement is key to preventing a dense bread. The dough should be soft and pliable without excess flour. The water temperature is important to avoid killing the yeast while encouraging activation.
Ingredients
- ½ cup water 105-110F (120mL, warm
- 1 package active dry yeast (2¼ teaspoons, 0.25-oz.)
- 1 teaspoon granulated sugar
- 2¼ cups all-purpose flour plus additional for dusting (300g)
- 1 teaspoon salt
- 1/3 cup PLAIN yogurt (80mL)
- 1 tablespoon olive oil
- ⅓ cup butter melted (76g)
- 3 cloves garlic minced (optional)
Instructions
- In a small bowl, stir together the warm water, yeast, and sugar. Let stand at room temperature, until foamy, about 5 to 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook, stir together flour and salt. Add the yeast mixture, yogurt, and oil. Mix on low speed until just combined, scraping down sides of bowl as needed. Increase mixer speed to medium. Knead until dough becomes smooth, about 8 to 10 minutes. Place in a large greased bowl, cover, let rise in a warm, draft-free place, until doubled in size, about 1 hour.
- Punch down the risen dough. Divide into 8 equal pieces and shape into balls. On a lightly floured surface, roll each into roughly 8-inch long ovals. (If you’re limited on counter space, stack rolled dough on a baking sheet lined with parchment or wax paper with a piece of paper between each dough piece.)
- Heat a 12-inch cast-iron skillet over medium heat. Working with one piece at a time, spray the skillet with cooking spray and add a rolled dough to the hot skillet. Cook, until the dough starts to puff and is golden brown on the bottom, about 1 to 2 minutes. Flip and cook until golden brown, another 1 to 2 minutes. Remove from the skillet and cover with a tea towel to keep warm. Repeat with remaining dough, coating the pan with cooking spray before adding the dough each time.
- In a small bowl, stir together melted butter and garlic, if using. Brush both sides of each naan with garlic butter. Serve warm.
Notes
- Measure flour by weight or lightly spoon into measuring cups to avoid dense bread.
- Keep water temperature between 110-120°F to activate yeast without killing it.
- After cooking, keep naan warm by covering with a towel or placing in a low oven.
- Rolling dough pieces unevenly adds to the bread's rustic charm; avoid moving naan on skillet until ready to flip to preserve bubbles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 300mg | 13% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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