Naan Bread Recipe (Homemade)
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5.0
9 reviews
Excellent
Naan Bread Recipe (Homemade)
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Fluffy flatbread prepped in minutes, this authentic naan bread recipe will have you going bonkers!
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Ingredients
- 1/4 cup warm water just 100-110°F tap water
- 1 tablespoon sugar use regular sugar, sugar repalcement, agave, or honey.
- 3/4 teaspoon active dry yeast Or instant yeast (which you don't need to proof)
- 3/4 cup warm milk between 100-110°F, I used whole milk
- 1 cup plain greek yogurt I like whole milk yogurt, replace with non-dairy if desired
- 4 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder I like aluminum free
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt plus more for sprinkling
- 2-3 tablespoons melted butter for brushing, or olive oil
- fresh parsley or cilantro or other herbs for sprinkling
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Instructions
- In a ceramic mixing bowl, combine warm water, yeast and sugar. Pour your warm (not boiling, hot) and give it a gentle stir until the yeast and sugar has dissolved. Allow to hang out for 5-10 minutes until frothy and rises a bit, it should smell yeast-y or breadlike. *If it doesn't do anything it's bad, pitch it and get new fresh yeast.
- Meanwhile, warm your milk in a small saucepan, add milk, and warm on low just to warm - you don't want to kill your yeast. It should feel warm to the touch. Once your yeast smells like yeast; add your warm milk, yogurt, flour, baking powder, baking soda and salt. Give it a stir with a wooden spoon until combined and forms a sticky ball. Cover with plastic wrap sprayed with oil or a damp tea towel and set in a warm place* for an hour.
- Once raised, shape your dough into a disc, then divide using a knife or a bench scraper into 8 or 10 roughly equal parts. They do not need to be perfect, in fact it adds to the rustic look of the bread. On a lightly floured surface, one by one, roll out the dough ball(s) into about 6-8 inch flatbread, but not too thin. Repeat with the remaining dough
- Heat your skillet over medium-high heat until pan is hot. A cast iron skillet or Dutch oven works best. Brush both sides of naan dough with melted butter or oil. Try sprinkling on other spices as well, such as garlic, cumin, coriander, or paprika.
- One at a time, place naan in the hot pan and cover with a lid, baking one minute until bubbles form. Flip and bake on other side until golden about 1-2 minutes. Remove and if desired, brush a little more butter and sprinkle a little kosher salt along with fresh chopped parsley or cilantro. Place warm naan in a cloth lined dish or basket to keep warm.
Equipments used:
Notes
- TIP* | If you have a proof setting on your oven use that, if not, you can warm the oven to the lowest setting and turn off. Place the bowl inside oven, covered and allow to rise until doubled.
- Naan is best eaten warm and fresh, however; they will keep well in a freezer baggie in the fridge or freezer. To warm, pop into the toaster on a low setting until warm and toasty. These are delicious served with any Indian dish, such as Butter Chicken, Stew, Chicken Shawarma.
- Room Temperature: Store naan in an airtight container or bag for up to 2 days. Wrap in a clean kitchen towel to keep it soft.
- Refrigerate (Not Recommended): The fridge tends to dry out bread, but if needed, store in an airtight container for up to 5 days.
- Frozen Naan Bread: Wrap pieces individually in plastic wrap or parchment paper, then place in a freezer bag. Freezes well for up to 3 months!
- Stovetop (Best Method!): Heat a dry pan over medium heat, warming naan for 30-45 seconds per side until soft and lightly charred. Brush with butter for extra flavor.
- Oven: Wrap naan in foil and bake at 350°F (175°C) for 5-10 minutes—great for multiple pieces.
- Microwave (Quickest): Wrap naan in a damp paper towel and heat in 10-15 second intervals to prevent drying out.
- Toaster or Air Fryer: Toast on a low setting or air fry at 325°F (163°C) for 2-3 minutes for a slightly crispy texture.
Nutrition Information
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Serving
1serving
Calories
289kcal
(14%)
Carbohydrates
51g
(17%)
Protein
10g
(20%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
12mg
(4%)
Sodium
331mg
(14%)
Potassium
140mg
(4%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
126IU
(3%)
Vitamin C
0.001mg
(0%)
Calcium
111mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8-10 naan
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 289kcal | 14% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 331mg | 14% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 111mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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