Description
Soft, fluffy, and chewy naan bread perfect for scooping up curries or as a side.
Ingredients
Scale
- 1 ½ cups warm water (105-115°F)
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons plain yogurt
- 2 tablespoons olive oil
- 4 cups all-purpose flour, plus more for dusting
- 2 tablespoons melted butter, for brushing
- Optional: Fresh cilantro, chopped, for garnish
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let stand for 5 minutes, or until foamy.
- Stir in salt, yogurt, and olive oil.
- Gradually add flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
- Divide the dough into 8 equal pieces. Roll each piece into an oval or teardrop shape, about ¼ inch thick.
- Heat a cast-iron skillet or non-stick pan over medium-high heat.
- Place one piece of naan in the hot pan. Cook for 1-2 minutes per side, until golden brown and puffed.
- Brush with melted butter and sprinkle with fresh cilantro, if desired.
- Repeat with remaining dough. Serve warm.
Notes
- Dough can be made ahead and refrigerated for up to 24 hours. Let it come to room temperature before rolling and cooking.
- For best results, use a heavy-bottomed pan or cast iron skillet.
- Do not overcrowd the pan; cook naan in batches.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Pan Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg
Keywords: naan, Indian bread, flatbread, homemade bread, chewy bread