Nan Pakistani Flat Bread
Soft, pillowy, and irresistibly flavorful, Nan Pakistani Flat Bread is a traditional staple that perfectly complements rich curries, hearty stews, or can be enjoyed on its own. Made from a simple dough of all-purpose flour, yogurt, and a touch of milk, this naan is leavened with active dry yeast for a slightly airy texture. Cooked on a hot skillet, it forms mesmerizing golden spots with a tender, chewy interior. For a savory twist, you can add minced garlic and finish with a brush of melted butter and fresh cilantro. Ready in just over an hour, this homemade naan is a versatile and crowd-pleasing bread that’s perfect for any meal. Whether dipping into spicy curries or savoring it straight from the skillet, this tandoor-inspired recipe brings authentic Pakistani flavors to your table.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Yeast (active dry)
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 0.75 cup Warm water
- 0.5 cup Plain yogurt
- 2 tablespoons Oil (vegetable or canola)
- 0.25 cup Milk
- 2 tablespoons Butter
- 2 cloves Garlic (optional, minced for garlic naan)
- 2 tablespoons Chopped Cilantro (optional, for garnish)
Instructions
In a small bowl, mix the warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour and salt.
Add the yeast mixture, yogurt, oil, and milk to the dry ingredients. Mix until the dough starts to come together.
Turn the dough onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is sticky, add a little more flour, a tablespoon at a time.
Lightly grease a large bowl with oil and place the dough inside. Cover with a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Once risen, punch the dough down to release the air. Divide the dough into 6 equal portions and shape them into balls.
Roll each dough ball into an oval or round shape, about ¼ inch thick. If making garlic naan, sprinkle minced garlic over the dough and gently press it in.
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Do not add oil to the pan.
Place the rolled-out dough onto the hot skillet. Cook for 1-2 minutes, until bubbles form on the surface. Flip the naan and cook for another 1-2 minutes, pressing down gently with a spatula to ensure even cooking.
Optional: Brush the cooked naan with melted butter and sprinkle with chopped cilantro for an extra layer of flavor.
Repeat the process for the remaining dough balls.
Serve the naan warm, alongside your favorite curry or as a standalone bread.
Nutrition Facts
Calories |
1943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 302.3 g | 110% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 25.2 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 364 mg | 28% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 913 mg | 19% | |
*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.
