Naan Aka Indian Flat Bread
Soft, pillowy, and irresistibly flavorful, this homemade Naan (Indian Flatbread) recipe is your ticket to authentic Indian cuisine right in your kitchen. Made with simple pantry staples like all-purpose flour, yogurt, and a hint of garlic, this recipe delivers a perfectly tender bread with golden, charred spots that rival any restaurant version. The dough, enriched with plain yogurt for extra softness, is easy to make and only requires a short rising time. Cooked on a hot skillet for that signature puff and finished with melted butter and optional fresh coriander, this naan pairs beautifully with creamy curries, hearty soups, or your favorite dips. With just 90 minutes of prep time and 20 minutes of cooking, this versatile flatbread is perfect for any occasion, from weeknight dinners to festive gatherings.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet Active dry yeast
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 0.75 cup Warm water
- 0.25 cup Plain yogurt
- 2 tablespoons Vegetable oil or melted butter
- 2 cloves Garlic (optional, finely minced)
- 2 tablespoons Butter (for brushing)
- 2 tablespoons Fresh coriander (cilantro, optional, chopped)
Instructions
In a small bowl, mix warm water and sugar. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the yeast mixture, plain yogurt, and vegetable oil. If using garlic, add it now.
Mix the ingredients together until a dough forms. Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.
Once the dough has risen, punch it down and divide it into 6 equal-sized balls. Cover the balls with a cloth to prevent drying while you work.
Preheat a skillet or cast-iron pan over medium-high heat. Roll out one dough ball into an oval or teardrop shape, about 1/4 inch thick.
Place the rolled dough on the hot skillet. Cook for 1-2 minutes until bubbles form and the bottom develops golden spots.
Flip the naan and cook for another 1-2 minutes until the other side has golden spots as well.
Remove the naan from the skillet and brush it with melted butter. Sprinkle with fresh coriander if desired.
Repeat the process with the remaining dough balls.
Serve the naan warm with your favorite curry, soup, or dip.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 292.2 g | 106% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 13.6 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 183 mg | 14% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 707 mg | 15% | |
*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.
