Description
Delicious homemade naan bread, perfect for pairing with your favorite dishes!
Ingredients
Scale
- 2 cups all-purpose flour or bread flour (see notes)
- 1 1/2 teaspoons salt, more for sprinkling
- 1 teaspoon instant yeast (see notes for Active Dry Yeast)
- 1 teaspoon sugar
- ¾ cup lukewarm water
- ¼ cup plain yogurt (or sub vegan yogurt)
- 1 tablespoon olive oil
- ½–1 teaspoon whole seeds: nigella, cumin, fennel, caraway, anise, or sesame seeds – or a combo
- 2 tablespoons finely chopped garlic or finely chopped onion or shallot
Instructions
- In a large bowl, whisk flours, sugar, yeast and salt together. If adding whole spices, add them now.
- In a medium bowl, stir ¾ cup warm (100F) water with olive oil and yogurt.
- Pour the yogurt mixture into the flour mixture and combine with a fork, and with a floured hand, knead the dough for 1-2 minutes. The dough should feel soft, but not sticky. If sticky add a little more flour. Form a ball. Drizzle with a little olive oil to coat all sides of the ball and place it back in the same bowl and cover with plastic wrap. Place the bowl in a warm spot in the kitchen (the warmer the spot, the faster it will rise) and let rise until it almost doubles in size 45-60 minutes.
- When dough has risen, place it on a well-floured surface, and roll into a 10 inch log, then divide the log into 10 pieces.
- Roll each piece out into a ⅛-¼ inch thick oval, about 4 by 7 inches long. They don’t have to be perfect and can be any shape, just make sure thickness is uniform and it is not more than ¼ inch thick.
- If adding garlic or onion, press some of the finely minced garlic into the dough on one side, just using your fingers and you can actually do this in the pan if you want. You can also roll the garlic into the dough when rolling out.
- Heat a DRY cast iron skillet over medium to med-high heat. Cooking one naan at a time, place it in the hot skillet, and cook until bubbles appear on the surface, and bottoms are golden (check after a couple minutes) then flip. Cook for a few more minutes on the other side until the bubbles are deeply golden.
- If you have a gas stove, you could place these cooked naan directly over the gas flame to get them to puff up even more. Set each one aside and cover with a towel or foil to keep warm.
- Cook all the naan, then brush each one with ghee, and a light sprinkling of salt, stacking. You can keep them stacked, wrapped in foil in a warm oven until ready to serve.
- Right before serving, sprinkle with chopped cilantro, parsley, or scallions.
Notes
- For yeast, you can substitute instant yeast with active dry yeast using the same quantity.
- For a vegan option, substitute yogurt with your favorite vegan yogurt.
- These naan can be customized with different seeds for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg