Description
Classic Indian Naan Bread delivers a perfect balance of crispy exterior and pillowy interior with simple ingredients. Home cooks can master this traditional flatbread quickly and enjoy authentic flavors alongside favorite curries or as a delightful standalone snack.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups (300 grams) all-purpose flour
- 1 cup (240 milliliters) warm water
- 2 1/4 teaspoons active dry yeast
Flavor Enhancers:
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 tablespoons plain yogurt
- 2 tablespoons olive oil or melted butter
Optional Add-ins:
- 2 tablespoons garlic
- 1 tablespoon chopped cilantro
Instructions
- Activate the yeast by combining warm water, yeast, and sugar in a mixing vessel. Allow the mixture to rest and become frothy for approximately 5-10 minutes.
- Incorporate flour, salt, yogurt, and oil into the activated yeast mixture. Blend thoroughly until a cohesive dough emerges.
- Transfer the dough onto a clean surface and knead vigorously for 5-7 minutes, developing a smooth and elastic texture. Ensure the dough becomes uniform and soft.
- Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rise in a warm environment for 60-90 minutes until it doubles in volume.
- Punch down the risen dough and divide it into equally sized portions. Shape each portion into a smooth ball.
- Roll out each dough ball into thin, oval-shaped rounds using a rolling pin, creating a traditional naan profile.
- Preheat a cast-iron skillet or griddle to medium-high heat (approximately 450°F). No additional oil is required on the cooking surface.
- Carefully place each rolled naan onto the hot skillet. Cook for 1-2 minutes until bubbles form and the bottom develops golden-brown char marks.
- Flip the naan and cook the opposite side for an additional 1-2 minutes until golden and slightly puffy.
- Remove from heat and immediately brush with melted butter. Optional: sprinkle minced garlic or chopped cilantro for enhanced flavor.
- Wrap the cooked naan in a clean kitchen towel to keep warm and soft while preparing the remaining pieces.
Notes
- Always use fresh, active yeast to ensure proper rising and fluffy texture.
- Warm water activates yeast, but avoid water that’s too hot, which can kill the yeast.
- Letting dough rest for a full hour creates softer, more pillowy naan bread.
- For gluten-free option, substitute all-purpose flour with a gluten-free blend and add xanthan gum for better binding.
- Cooking on a cast-iron skillet or griddle provides more even heat and creates beautiful golden-brown charred spots.
- Store leftover naan in an airtight container and reheat briefly on a skillet to maintain softness.
- Experiment with additional herbs like rosemary or spices like cumin for unique flavor variations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 1.5 g
- Sodium: 160 mg
- Fat: 4 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 2 mg