Naan Bread Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Rising Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
8 Pieces
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Calories
295 kcal
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Course
Bread
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Cuisine
International
Naan Bread Recipe
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This Homemade Naan Bread is a blend of soft texture and savory flavor. It’s fluffy and flavorful, perfect for pairing with your favorite curries or dips. Brushed with garlic-infused butter and garnished with fresh parsley, it's a simple yet irresistible addition to any meal!
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Ingredients
- 2 1/4 teaspoons 1 packet active dry yeast
- 1 cup warm water about 110°F/45°C
- 1 teaspoon granulated sugar
- 1/2 cup unsalted butter divided (1/4 cup melted for dough, 1/4 cup for brushing)
- 1 egg
- 1/2 cup Greek yogurt
- 3 cups all-purpose flour plus extra if dough is wet and for kneading
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 tablespoon of fresh parsley finely chopped (extra for garnish)
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Instructions
- In the bowl of your mixer, combine the Instant yeast, warm water, and 1 teaspoon of sugar. Let it sit for about 5-10 minutes until foamy.
- Meanwhile, melt 1/4 cup of butter and add it to the yeast mixture along with the egg and Greek yogurt. Mix on low speed until combined.
- Gradually add 3 cups of flour and the salt to the wet ingredients while mixing on low speed with the dough hook attachment. Continue mixing until a soft dough forms. Adjust the flour as needed until the dough comes together and is slightly tacky but not overly sticky.
- Knead the dough in the mixer for about 5-7 minutes, or until it becomes smooth and elastic. You can also knead it by hand on a lightly floured surface ( this may take longer).
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size.
- Once the dough has risen, empty it onto a lightly floured surface and divide it into 8 equal portions. Roll each portion into a thin oval or round shape, about 1/4 inch thick.
- Preheat a cast iron pan over medium-high heat. Once hot, place a piece of naan in the pan and cook for 1-2 minutes, or until bubbles form and the bottom is golden brown. Flip the naan and cook for an additional 1-2 minutes on the other side, until cooked through and lightly charred in spots. Repeat with the remaining dough.
- In a microwave-safe bowl, melt the remaining 1/4 cup of butter. Add the garlic powder and fresh chopped parsley to the melted butter and stir to combine.
- Brush each piece of cooked naan with the garlic-infused melted butter.
- Garnish the naan with extra parsley.
- Serve warm and enjoy your homemade naan bread with your favorite dishes!
Equipments used:
Notes
- Water Temperature: The ideal temperature for the water used to activate the yeast is crucial for proper yeast activation. Water that is too hot (above 120°F/49°C) can kill the yeast, while water that is too cold (below 100°F/37°C) may not activate it properly. Using a kitchen thermometer can ensure accuracy.
- Yogurt Options: Greek yogurt adds a tangy flavor and richness to the naan bread. However, if you don't have Greek yogurt on hand, you can use an equal amount of regular yogurt. The texture may vary slightly, but the flavor will still be delicious.
- Kneading Technique: While kneading the dough, it's important not to overdo it. Over-kneading can lead to tough naan bread. Stop kneading once the dough is smooth and elastic. If kneading by hand, lightly flour the surface to prevent sticking.
- Rising Environment: Providing the dough with the right environment for rising is essential for successful fermentation. Place the covered bowl in a warm, draft-free area of your kitchen. You can create a warm environment by preheating your oven to the lowest setting, then turning it off and placing the bowl inside.
- Rolling Out the Dough: Aim for a thickness of about 1/4 inch when rolling out the dough. Thinner dough will result in a crispier naan, while thicker dough will yield softer naan. Experiment with different thicknesses to find your preferred texture.
- Preheating the Pan: Preheating the cast iron pan or skillet before cooking the naan ensures even cooking and helps achieve those characteristic golden brown spots. Allow the pan to heat up over medium-high heat for a few minutes before adding the naan.
Nutrition Information
Show Details
Calories
295kcal
(15%)
Carbohydrates
38g
(13%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
52mg
(17%)
Sodium
308mg
(13%)
Potassium
99mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
427IU
(9%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Pieces
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 52mg | 17% |
| Sodium | 308mg | 13% |
| Potassium | 99mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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