Naan (The Best Recipe!)
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4.6
4,782 reviews
Excellent
Naan (The Best Recipe!)
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Soft, puffy, and blistered—this naan recipe is foolproof! It’s quick, easy, and tastes even better than restaurant naan. No tandoor oven required—just a cast iron skillet. Watch my video tutorial for all the tips to make perfectly chewy naan bread every time!
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Ingredients
- 1 teaspoon sugar
- 1/2 cup warm water
- 1/4 oz. (10g) active dry yeast 2 1/4 teaspoons
- 2 1/4 cups all-purpose flour
- 1/2 cup PLAIN yogurt
- 1 teaspoon salt
- 1 tablespoon oil
- Some oil for greasing the skillet
- 3 tablespoons melted butter or ghee
Instructions
- Activate Yeast. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
- Making Naan Dough. Add the yeast mixture, yogurt, salt, and oil, and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size in about 1 hour.
- Rolling Naan. Divide the dough into 8 equal portions. Roll the dough to an 8” (20 cm) circle using a rolling pin.
- Cooking Naan. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles, and burnt spots appear, flip it over and cook the other side. Repeat the same until all the dough is done. Brush with melted butter, and serve warm.
- Serving Naan. Brush the naan with melted butter or ghee, then sprinkle with fresh cilantro. Serve warm and enjoy!
Notes
- The dough is sensitive to climate and temperature variations. If your naan dough is sticky, add 2 more tablespoons of flour to bind the dough. Likewise, in dry climates, you may need to add more water to the dough to prevent it from drying out too quickly.
- Knead the dough with your hands until it becomes smooth and elastic, or use a stand mixer to speed up the process. Then, let it rest until it doubles in size. Please take note that in warmer climates, naan dough may rise faster due to more active yeast, while in cooler climates, it may take longer to rise.
- Make sure to use a very hot skillet to cook the flatbread. The high heat puffs up the bread for that iconic airy appearance. It’s done when burnt brown “blisters” or spots appear (see photo above). In hotter climates or kitchens, it may cook faster due to higher temperature, leading to quicker browning and potential charring.
- Brush the fresh-off-the-skillet bread with some melted salted butter or ghee, and top them with fresh cilantro.
Nutrition Information
Show Details
Serving
1g
Calories
195kcal
(10%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
13mg
(4%)
Sodium
333mg
(14%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
146IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 195kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 333mg | 14% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
4,782 reviews
Excellent
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