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Easy Naan Bread Recipe

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3.9 from 45 reviews

This easy naan bread recipe yields soft, fluffy, and flavorful flatbreads perfect for pairing with curries, dips, or enjoying on their own. Made from simple ingredients like yogurt, yeast, and all-purpose flour, the dough is kneaded, allowed to rise, then cooked on a hot skillet for authentic texture and taste. Brushed with garlic-infused butter, these naans are a perfect homemade alternative to store-bought versions.

  • Total Time: 1 hour 35 minutes
  • Yield: 8 naans

Ingredients

Dough Ingredients

  • ½ cup warm water
  • 2 teaspoons instant yeast
  • 1 teaspoon sugar
  • 3 tablespoons olive oil
  • ¼ cup plain yogurt
  • 1 egg
  • ½ teaspoon salt
  • 2½ – 3 cups all-purpose flour

Topping

  • 2 tablespoons butter, melted
  • 2 teaspoons minced garlic (optional)

Instructions

  1. Activate Yeast: Combine warm water, instant yeast, and sugar in a large bowl. Let the mixture sit for about five minutes or until it becomes bubbly, indicating the yeast is active and ready to use.
  2. Make Dough: Add the olive oil, plain yogurt, egg, salt, and 2½ cups of the flour to the bowl with the yeast mixture. Stir until the mixture begins to form a smooth dough. Gradually add more flour until a soft dough forms that is not too sticky.
  3. Knead Dough: Transfer the dough to a floured surface and knead several times until the dough is smooth and elastic. This helps develop gluten for a better texture.
  4. First Rise: Place the kneaded dough into a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place until it doubles in size. This usually takes around 1 to 1.5 hours depending on the room temperature.
  5. Preheat Skillet: Heat a skillet or non-stick pan over medium heat. This will be used to cook the naans.
  6. Shape Naans: Punch down the risen dough and divide it into eight equal pieces. On a floured surface, roll each piece out into a 6-inch circular shape about 3-5mm thick, ensuring not to roll too thin or too thick for optimal bubble formation.
  7. Cook Naans: Lightly grease the hot skillet with a little oil or non-stick spray. Place one rolled dough circle into the skillet. Cook for 2-3 minutes or until the bottom is bubbly and golden brown.
  8. Flip and Finish Cooking: Flip the naan and cook the other side for another 2-3 minutes until golden brown and fully cooked through.
  9. Add Garlic Butter: Mix the melted butter with minced garlic if desired. Immediately brush the garlic butter mixture over the cooked side (the bubbly side) of each naan to infuse flavor and keep the bread soft.

Notes

  • Thickness matters: Roll dough around 3-5mm thick for perfect bubbles; too thin causes crispiness, too thick prevents bubbles.
  • Use a hot skillet, preferably cast iron, for evenly cooked, authentic naan texture.
  • Try bread flour instead of all-purpose flour for a lighter, chewier texture due to higher gluten content.
  • Store dough in an airtight container in the fridge for 1-2 days; punch down before shaping and cooking.
  • For freezing, increase yeast to 3 teaspoons to compensate. Freeze dough balls on a baking sheet before transferring to a sealed container; freeze up to 3 months. Thaw before cooking.
  • Store cooked naan in a Ziploc bag at room temperature for 1-2 days, in the fridge for 5-7 days, or freeze for up to 3 months.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://flavorhug.com/easy-naan-bread-recipe/