Easy Naan Bread

This foolproof recipe for homemade naan delivers a soft, chewy, and bubbly flatbread that rivals any restaurant’s. Perfect for beginners, this guide breaks down the process into simple steps, ensuring a delicious outcome every time.

Cuisine: Indian
Prep Time: 20 mins
Cook Time: 10 mins
Dough Rising Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 6

Easy Naan Bread Video

Here’s a great video that shows the process of making naan bread.

Why You’ll Love Making It

• Irresistibly Soft and Fluffy: This recipe yields a light and airy naan with the perfect chewy texture.
• Simple and Approachable: Made with basic pantry staples, this recipe is designed for cooks of all skill levels.
• No Tandoor Oven Needed: Achieve that classic bubbly surface and soft texture using just a hot skillet on your stovetop.
• Incredibly Versatile: This naan is the perfect companion to a wide array of dishes, from traditional Indian curries to Mediterranean dips.

Ingredients

For the Dough:

• 1 tsp instant or rapid-rise yeast: This type of yeast helps the dough to rise quickly.
• ½ cup warm water (around 105°F/40°C): The warmth of the water is crucial for activating the yeast.
• 1 tbsp white sugar: Sugar provides food for the yeast, aiding in the fermentation process, and adds a subtle sweetness to the bread.
• 2 tbsp full-fat milk: Milk contributes to a richer flavor and a more tender crumb. Low-fat milk can also be used.
• 1 ½ tbsp whisked egg: About half a large egg, this adds to the softness and structure of the naan.
• ½ tsp kosher salt: Salt is essential for flavor.
• 1 ¾ cups bread flour: Bread flour, with its higher protein content, will give the naan a chewier texture. All-purpose flour can be substituted for a slightly softer result.
• 2 tbsp ghee or unsalted butter, melted: Ghee (clarified butter) or melted butter adds richness and flavor to the dough.

For Finishing:

• 2 tbsp ghee or butter, melted: For brushing on the warm naan.
• 1 small garlic clove, finely grated (optional): For a delicious garlic butter topping.
• Nigella seeds (optional): These small, black seeds add a traditional, slightly peppery flavor.
• Chopped fresh cilantro (optional): For a fresh, herbal garnish.

Instructions

1. Activate the Yeast:
In a small bowl, combine the warm water, sugar, and yeast. Give it a gentle stir, then cover the bowl and let it stand for about 10 minutes. The mixture should become foamy, which indicates that the yeast is active. If it doesn’t foam, your yeast may no longer be active, and you should start over with fresh yeast.

2. Prepare the Dough:
In a large bowl, whisk together the flour and salt. In a separate bowl, whisk the milk and egg together. Create a well in the center of the flour mixture and pour in the foamy yeast mixture, the melted ghee or butter, and the milk and egg mixture. Use a spatula or wooden spoon to mix everything until a shaggy dough forms. Then, use your hands to bring the dough together into a ball.

3. First Rise:
Cover the bowl with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot and let the dough rise for 1 to 1.5 hours, or until it has doubled in size.

4. Shape the Dough:
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into 6 equal portions. Roll each portion into a smooth ball.

5. Second Rise:
Place the dough balls on a floured plate or baking sheet. Cover them loosely with a clean kitchen towel and let them rest for another 15 minutes. They should puff up slightly.

6. Roll Out the Naan:
Take one dough ball and flatten it with your hand. On a lightly floured surface, use a rolling pin to roll it out into a thin oval or round shape, about 1/8-inch thick. Repeat with the remaining dough balls.

7. Cook the Naan:
Heat a cast-iron skillet or a heavy-bottomed non-stick pan over medium-high heat until it is very hot. You can test if it’s ready by flicking a drop of water onto the surface; it should sizzle and evaporate immediately. Place a rolled-out naan onto the hot, dry skillet. Cook for 1 to 1.5 minutes, or until large bubbles start to form on the surface and the bottom has golden-brown spots.

8. Flip and Finish:
Flip the naan and cook for another 1-2 minutes on the other side, until it’s cooked through and has light brown spots.

9. Serve Warm:
Remove the naan from the skillet and immediately brush it with the melted ghee or garlic butter. Sprinkle with nigella seeds and fresh cilantro, if desired. It’s best to serve the naan warm.

Tips for Success

• Don’t overheat the water: Water that is too hot can kill the yeast. It should feel warm to the touch, not hot.
• Proper kneading: Knead the dough until it’s smooth and elastic. This develops the gluten, which gives the naan its characteristic chewiness.
• Don’t be afraid of a sticky dough: The dough should be soft and slightly sticky. Adding too much flour can result in a dry and dense naan.
• Hot skillet is key: A very hot skillet is crucial for getting the naan to puff up and develop those signature bubbles.
• Cook one at a time: To ensure each naan cooks properly, cook them one at a time and roll out the next one while the previous one is cooking.

FAQs

Can I make this recipe without yeast?
Yes, you can make a no-yeast version of naan using self-rising flour and Greek yogurt. Some recipes also use baking powder and baking soda as leavening agents.

Can I use whole wheat flour?
While you can substitute some of the all-purpose flour with whole wheat flour, it will result in a denser and less fluffy naan.

How do I store and reheat leftover naan?
Store leftover naan in an airtight container at room temperature for up to 2 days. To reheat, warm it in a dry skillet over medium heat for a minute on each side, or wrap it in foil and heat in a 350°F (175°C) oven for a few minutes.

Can I freeze naan?
Yes, naan freezes well. Once cooled completely, wrap each naan individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. Reheat from frozen in the oven or a skillet.