I. Have made naan bread. Easy homemade naan bread. My favorite food is Indian and I could NOT be more excited about this recipe! Let us discuss.
I honestly cannot believe how easy it is to make naan bread. Who knew right?? Trust me, you’ll never need to buy store bought again.
There’s a few fool proof tips and tricks to perfect, buttery naan and I’m SO excited to share them with you. Here we go.
One: If you only take away one tip, make it this piece of advice. Use a very warm pan. Preferably a cast iron skillet one. That’s what gives naan its toasted bubbles!
Two: Once you’ve started cooking a piece of naan in the skillet, do. Not. Walk. Away. You’ll will absolutely burn the bejesus out of it (I speak from experience). It only takes about 2 minutes to fully cook naan so make sure to hang out by the skillet until it’s done!
Three: Coat naan on each side with butter or olive oil before and after cooking for prime “bubbling” and extra tastiness.
Four: Really let the dough proof up before shaping. You want it to double in size so give it a full hour in a warm place.
Welp, that’s it! So get baking with the easy homemade naan bread recipe below 👍🏻.Print
Make delicious, restaurant quality Indian naan bread with this simple receipe. You’ll never need to order it again!
- 1 cup water between 110°F and 115°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 1/4 cup plain yogurt (I used non fat)
- 4 cups unbleached, all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 3 tablespoons extra virgin olive oil or unsalted butter, melted
- 1/2 cup warm milk (I used non fat)
- Melted butter or extra virgin olive oil, for brushing
- Roughly chopped cilantro for garnish
- Activate the yeast: Pour warm water and sugar into the bowl of a standing mixer with dough hook attachment. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Cover with towel and let sit for 10 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- Turn the mixer onto the lowest speed and add milk, yogurt, and olive oil, mixing until just combined.
- Add sea salt, baking powder. Then add flour one cup at a time until just mixed.
- Increase speed to medium-low, and mix the dough for 1-2 minutes until smooth, slightly sticky, and it can be formed into a ball.
- Grease a large bowl. Form the dough into a ball, place in the greased bowl, cover with saran wrap and let rest for 1 hour in a warm place or until it has doubled in size.
- Turn dough out onto a lightly floured surface. Using a sharp knife or a pizza cutter, divide the dough into 8 equal pieces.
- Use a rolling pin to roll out each piece into a oval or triangular shape around 10 inches long, 6 inches wide, and about 1/4 of an inch thick.
- Heat a cast iron skillet over medium high heat. You want a hot pan! Brush both sides of a piece of naan with a little melted butter. Place the naan into the hot skillet. Cook for 1 minute until bubbles start to form. Flip over and cook 30 seconds to 1 minute, until bottom is golden and has large toasted spots. Remove from heat, brush with more butter if desired and sprinkle with cilantro to garnish. Repeat with remaining naan. Serve warm and enjoy!