Naan Bread

5 from 32 votes

My Naan Bread Recipe is easy to make and is so much better than the store bought variety. Tender, soft and buttery my naan bread is as good your favorite Indian restaurant.

Prep Time20

Cook Time10

Rise Time1

Total Time1 30

Course: Bread

Cuisine: Indian

Servings:

Calories: 193kcal

Equipment

Cast Iron Skillet

Ingredients

1 teaspoon sugar
½ cup warm water
2 ¼ teaspoon active dry yeast
2 ¼ cups all-purpose flour
½ cup Greek yogurt plain
½ teaspoon salt
1 tablespoon olive oil or vegetable oil
olive oil for the skillet
3 tablespoon melted butter

US Customary - Metric

Instructions

Add the sugar, warm water, and yeast to a small mixing bowl. Stir to combine.
Let the mixture set for 10 minutes to active the yeast. It will be foamy when activated.
Place the flour on a clean flat surface and make a well in the middle.
Add the yeast mixture, yogurt, salt, and oil to the center of the flour.
Knead the dough until the surface becomes smooth and shiny, about 10 minutes.
Cover the dough with a damp cloth and let it rise in a warm place for one hour.
The dough should double in size.
Divide the dough into 8 equal portions.
Using a rolling pin, roll the dough out to make an 8” circle.
Place a cast iron skillet ( or regular skillet) over high heat and lightly grease the surface with an oiled paper towel, to keep the dough from sticking.
When the skillet is hot, place the dough on the skillet. The dough will puff up as it cooks, and air bubbles will form along with blackened spots on the surface of the naan bread.
At this point flip over the naan bread and cook the other side.
Brush the naan with the melted butter and serve warm.

Notes

For Garlic Naan:

Add two teaspoons of minced garlic to the wet ingredients before mixing it into the dough.
After baking, add one tablespoon of finely minced garlic to the butter and let it cook for one minute over medium heat. Brush the naan with the garlic butter.

Nutrition