Original Indian Naan Bread
Soft, pillowy, and irresistibly flavorful, this Original Indian Naan Bread recipe delivers the authentic taste of restaurant-style naan right from your own kitchen. Crafted with a simple yet satisfying dough made from all-purpose flour, yogurt, and a hint of sugar for balanced sweetness, this traditional flatbread is perfect for scooping up curries, dipping into chutneys, or enjoying on its own. The dough's light rise ensures a tender texture, while cooking each naan in a hot skillet creates signature golden char spots and airy bubbles. Finished with a luxurious brushing of melted butter or ghee and a sprinkle of fresh cilantro or parsley for a touch of freshness, this easy-to-follow recipe takes just 90 minutes from start to finish. Whether you're hosting an Indian-inspired feast or looking for an all-purpose bread for a meal, this homemade naan will become a staple in your recipe repertoire.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 0.75 cups Warm water (about 110°F/43°C)
- 2 teaspoons Granulated sugar
- 1 teaspoon Salt
- 0.5 cups Plain yogurt (preferably full-fat)
- 2 tablespoons Vegetable oil or ghee
- 3 tablespoons Butter or ghee (melted, for brushing)
- 2 tablespoons Fresh cilantro or parsley (optional, chopped for garnish)
Instructions
In a small bowl, dissolve the sugar and yeast in the warm water. Let the mixture sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, yogurt, and vegetable oil or ghee.
Mix the dough until it forms a sticky consistency. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise for 1 hour, or until it doubles in size.
After the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball and cover them with a kitchen towel to prevent drying.
Preheat a large skillet or cast-iron pan over medium-high heat. Roll out one dough ball into an oval or tear-drop shape about 1/4 inch thick.
Place the rolled-out dough onto the hot skillet. Cook for 1-2 minutes until bubbles form and the bottom has golden spots. Flip the naan and cook the other side for an additional 1-2 minutes.
Remove the naan from the skillet and immediately brush it with melted butter or ghee. Optionally, sprinkle with fresh chopped cilantro or parsley.
Repeat the process with the remaining dough balls.
Serve the naan warm with your favorite Indian dishes or dips.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 291.5 g | 106% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 14.8 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 221 mg | 17% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 735 mg | 16% | |
*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.
