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Soft, chewy and buttery naan bread made out of only 8 easy ingredients! This Indian inspired naan bread is great served along side dinner with some garlic butter. You can really pair it with anything, traditionally it would be paired with a curry, tikka masala or even butter chicken.

As with most breads it tastes significantly better homemade and fresh. Cooked on a cast iron pan which adds nice little bubble spots of light charing and a smokey flavour. Naan bread is so pillowy and delicious you could swap this out for your regular garlic bread.

Ingredients

Ingredients:

  • ½ cup warm water 105-110F
  • 1 package active dry yeast 
  • 1 teaspoon granulated sugar
  • 2¼ cups all-purpose flour plus additional for dusting
  • 1 teaspoon salt
  • 1/3 cup plain yogurt or sour cream
  • 1 tablespoon olive oil
  • ⅓ cup butter melted
  • 3 cloves garlic minced (optional)
Dough
Dough Rises

Tips & Tricks:

  • Yeast: Make sure to test your yeast before you add it to the recipe and make sure it is alive. If it doesn’t produce bubbles and begin to foam the yeast is likely expired. If you have a fresh package of yeast you are probably pretty safe. When you are letting it activate also be careful to not kill the yeast with water that is too hot. 105-110F degrees is the perfect temperature.
  • Flour: Avoid adding too much flour to this recipe. Use a measuring cup levelled off with a knife to be exact. Too much flour will make your naan bread dense.
  • Rise: It is important to let your dough rest in a warm place until it doubles in size. This can take longer than an hour depending on the conditions and weather in your specific area. Do not let this rise overnight or that dough will be over aerated. Cover your dough bowl with a moist towel or a piece of saran wrap. If your house is cold try turning your oven on low and letting the bowl sit in the oven as it cools down.
  • Cooking Naan: Once you add the naan onto the skillet, don’t move it until you’re ready to flip it. You don’t want to disrupt the air bubbles that are forming in the naan.
  • Stoarge: Add to an airtight bag for up to 5 days. This bread will quickly start to dry out so if you can’t use the whole batch save it in your freeze for up to 2 months.
Naan Bread
Naan Bread & butter
Naan Bread
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Naan Bread

5 from 2 votes
Course: DinnerCuisine: South East AisanDifficulty: Medium
Cook Mode

Keep the screen of your device on

Servings

8

servings
Prep time

1

hour 

30

minutes
Cooking time

20

minutes
Calories

224

kcal
Total time

1

hour 

50

minutes

Soft, chewy and buttery naan bread made out of only 8 easy ingredients! This Indian inspired naan bread is great served along side dinner with some garlic butter.

Ingredients

  • 1/2 cup warm water 105-110F

  • 1 package active dry yeast

  • 1 teaspoon granulated sugar

  • 2 1/4 cups all-purpose flour plus additional for dusting

  • 1 teaspoon salt

  • 1/3 cup plain yogurt or sour cream

  • 1 tablespoon olive oil

  • 1/3 cup butter melted

  • 3 cloves garlic minced (optional)

Directions

  • In a small liquid measuring cup, stir together the warm water, yeast, and sugar. Let sit at room temperature, until nice and foamy, about 5 to 10 minutes. If you don’t get any bubbles try a fresh pack of yeast.
  • In a stand mixer fitted with a dough hook, stir together flour and salt. Once well mixed add the yeast mixture, yogurt, and oil. Mix on low speed until just combined, scraping down sides of bowl as needed with a spatula. Turn your mixer speed up to medium. Let the mixer knead until dough becomes smooth, about 8 to 10 minutes. Place in a large greased bowl, cover with a damp towel and let rise in a warm place until doubled in size. Roughly 1 hour.
  • Remove the towel from your bow and punch down the risen dough. Flip the dough onto lightly floured workspace, divide into 8 equal pieces and shape roughly into balls. Roll each into roughly 8-inch long ovals.
  • While rolling your dough pause and heat a 12-inch cast-iron skillet over medium heat. Working with one piece at a time, lightly spray the skillet with cooking spray and add a rolled dough to the hot skillet. Cook, until the dough starts to puff and is golden brown on the bottom, about 1 to 2 minutes. Flip and cook until golden brown, another 1 to 2 minutes. Remove from the skillet and cover with a tea towel to keep warm. Repeat with remaining dough. If you notice the dough browning too quickly or burning reduce the heat slightly.
  • Eat as is or brush with fresh garlic butter. Enjoy!

Notes

  • Nutrition Facts: Serving Size: 1, Calories 224, Total Fat 9.9g (13% Daily Value), Saturated Fat 5.3g (26% Daily Value), Cholesterol 21mg (7% Daily Value), Sodium 354mg (15% Daily Value), Carbohydrate 28.8g (10% Daily Value), Dietary Fiber 1.2g (4% Daily Value), Sugars 1.3g, Protein 4.7g

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