Description
A simple and delicious homemade naan recipe that yields soft, pillowy flatbreads perfect for any meal or as a snack. No Tandoor needed!
Ingredients
3/4 cup of hot water (filtered is best)
1 tsp. active dry yeast (3g)
1 Tbsp of white granulated sugar (15g)
2 Tbsp of extra virgin olive oil (30mL)
3 Tbsp of plain yogurt (45g)
2 1/4 cups of all-purpose or plain flour (270g)
1 tsp. of salt (5g)
Butter for basting
Instructions
- Heat up the water until it reaches 100 to 115 degrees F (37 to 46 C). Stir in the sugar and then add the yeast. Mix gently and let it sit for 5 to 10 minutes until the mixture is foamy.
- In a large bowl, add the yeast mixture, olive oil, and yogurt. Whisk it together until well combined.
- Add about 1 cup of flour to the wet mixture, followed by the salt. Whisk until the ingredients are evenly combined.
- Add another cup of flour and stir using a wooden spoon until the dough starts to come together. Continue adding the remaining flour as needed. Once the dough begins to form, transfer it to a lightly floured work surface and knead for about 8 minutes until the dough is smooth and elastic.
- Coat a large bowl with oil or cooking spray, then place the kneaded dough inside. Cover the bowl with plastic wrap and a damp towel. Set it in a warm place to rise for about 1 hour, or until the dough has doubled in size.
- Once the dough has risen, punch it down and place it back on your work surface. Divide the dough into 6 equal pieces and roll each piece into a ball. Using a rolling pin, flatten each ball into a circle or oval about 1/8 inch thick.
- Heat a skillet (preferably cast iron or non-stick) over medium-high heat until it’s very hot. Place a piece of dough into the skillet and cook for about 1-2 minutes until small bubbles form on the surface. Flip it over and cook for another minute or two, until golden brown spots form on the other side.
- Remove the naan from the skillet using tongs and place it on a plate. Brush with butter if desired, and repeat with the remaining dough. Garnish with fresh cilantro or parsley, if you like. Serve warm and enjoy!
Notes
For garlic naan, add minced garlic to the dough or brush the cooked naan with garlic butter.
To make it vegan, substitute yogurt with coconut or soy yogurt and use dairy-free butter.
Store leftover naan in an airtight container for up to 2 days, and reheat in a skillet or microwave.
For a more rustic, hearty flavor, try substituting part of the all-purpose flour with whole wheat flour.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Bread, Side Dish
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
