Indian Naan Bread
Soft, pillowy, and irresistibly buttery, this Indian Naan Bread recipe is the ultimate homemade flatbread experience. Made with a blend of all-purpose flour, yogurt, and a hint of milk for added tenderness, it’s leavened with active dry yeast for the perfect airy texture. Kneaded to smooth perfection and cooked in a hot skillet, each naan develops beautifully charred spots, a hallmark of traditional naan bread. Brushed with melted butter and optionally topped with minced garlic and fresh cilantro, this versatile bread pairs wonderfully with rich curries, saucy stews, or flavorful dips. With an approachable prep time and foolproof step-by-step instructions, this recipe is your perfect introduction to making authentic naan bread at home, delivering restaurant-level results every time.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet Active dry yeast
- 1 tablespoon Granulated sugar
- 0.25 cup Warm water
- 0.5 cup Plain yogurt
- 0.25 cup Milk
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 3 tablespoons Butter (melted for brushing)
- 2 cloves Garlic (optional, minced for topping)
- 2 tablespoons Chopped cilantro (optional, for garnish)
Instructions
In a small bowl, dissolve the sugar and active dry yeast in the warm water. Let this mixture sit for 10 minutes, or until it begins to look frothy.
In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Mix well.
Add the yogurt, milk, vegetable oil, and the yeast-water mixture to the dry ingredients. Stir until a rough dough forms.
Transfer the dough to a floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is sticky, sprinkle it with a little more flour as needed.
Place the dough into a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1-1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down and divide it into 6 equal portions. Shape each portion into a ball and let them rest for 10 minutes.
Preheat a skillet or cast iron pan over medium heat. Lightly grease the skillet with a small amount of oil.
Roll out one ball of dough into an oval or round shape, about 1/4 inch thick. Place it onto the hot skillet and cook for 1-2 minutes, or until bubbles begin to form on the top.
Flip the naan and cook for another 1-2 minutes, until the bottom develops light brown spots. Remove it from the skillet and brush it immediately with melted butter.
Repeat with the remaining dough balls. If desired, sprinkle each naan with minced garlic and chopped cilantro while brushing with butter.
Serve the naan warm with your favorite curry, chutney, or dip.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 305.7 g | 111% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 24.9 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 372 mg | 29% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
