Muslim Naan
Experience the irresistible charm of Muslim Naan, a soft and pillowy flatbread infused with subtle richness from yogurt, a hint of sweetness, and buttery warmth. Perfectly golden and slightly charred using a traditional stovetop skillet, this naan comes together with a simple yet flavorful combination of all-purpose flour, yeast, and a touch of baking powder for an airy, tender texture. Garnished with fragrant cilantro or nutty nigella seeds, this homemade delight pairs beautifully with curries, stews, or even as a standalone snack. Ready in under two hours, including proofing time, this naan is an authentic, easy-to-make addition to your favorite Indian or Middle Eastern-inspired dishes.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Sugar
- 1.5 teaspoons Salt
- 0.5 teaspoons Baking powder
- 1.5 cups Warm water
- 0.5 cups Plain yogurt
- 3 tablespoons Vegetable oil
- 1 large Egg (beaten)
- 2 tablespoons Butter (melted)
- 2 tablespoons Cilantro or Nigella seeds (optional, for garnish)
Instructions
In a small bowl, dissolve the sugar in warm water (about 110°F or 43°C). Sprinkle the active dry yeast over the top and let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the flour, salt, and baking powder.
Add the proofed yeast mixture, yogurt, vegetable oil, and beaten egg to the dry ingredients. Stir until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for about 5 minutes.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball and set aside, covered, to rest for 10 minutes.
On a lightly floured surface, roll out each dough ball into an oval or tear-shaped naan, about 1/4-inch (6 mm) thick.
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Place one naan on the skillet and cook for 1-2 minutes, until bubbles appear and the bottom is golden brown. Flip and cook for another 1-2 minutes. Repeat with the remaining dough balls.
Brush each cooked naan with melted butter while warm. Garnish with chopped cilantro or nigella seeds if desired.
Serve the Muslim naan warm with your favorite curry or stew.
Nutrition Facts
Calories |
2559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 3934 mg | 171% | |
| Total Carbohydrate | 404.8 g | 147% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 34.8 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 326 mg | 25% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1020 mg | 22% | |
*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.
