Naan (The Best Recipe!)
User Reviews
4.6
Naan (The Best Recipe!)
Description
This recipe for Naan begins by activating yeast with sugar and warm water to create a sponge that aids in leavening the dough. Combining the activated yeast with flour, plain yogurt, oil, and salt creates a soft, pliable dough that, when kneaded thoroughly, becomes smooth and elastic. Letting the dough rise in a warm area until doubled develops gluten structure and desirable air pockets. The dough is then divided and rolled out into circles before cooking on a hot, lightly oiled skillet. The high heat allows the dough to puff up, creating characteristic air bubbles and browned spots that contribute to the bread's texture and subtle charred flavor. Brushing the cooked naan with melted butter or ghee adds richness and a moist finish. This naan is a versatile flatbread that pairs well with a range of dishes from curries to grilled meats.
Using a cast-iron skillet or another heavy pan helps maintain the necessary high heat to develop the classic naan texture and appearance. The inclusion of plain yogurt adds softness and a slight tang to the bread, distinguishing it from other flatbreads. Proper kneading and resting time are key to achieving a tender, elastic dough that bakes well on the stovetop. Adjustments to dough hydration may be needed based on your climate and flour type to maintain dough consistency.
After cooking, brushing the naan with melted butter or ghee and topping with fresh herbs like cilantro enhances the flavor and presentation. This bread is best served warm, fresh off the skillet, and can be enjoyed on its own or as an accompaniment to savory meals.
Ingredients
- 1 teaspoon sugar
- 1/2 cup water warm
- 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 neutral cooking oil generic cooking oil
- oil for greasing the skillet
- 3 tablespoons butter or ghee, melted
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
- If the dough feels sticky, add a few extra tablespoons of flour until it holds together well.
- In drier climates, slightly increase water to keep dough from drying out during resting.
- Knead thoroughly until the dough is smooth and elastic to develop proper texture.
- Let the dough rise until doubled in size; warmer environments speed up this process.
- Use a very hot skillet to achieve puffed naan with browned spots; watch carefully to avoid burning.
- Brush the cooked naan immediately with melted butter or ghee and optionally sprinkle chopped fresh cilantro for added flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
You'll Also Love
