Tandoori Baked Flat Breads Naan
Experience the authentic taste of India with these irresistibly soft and fluffy Tandoori Baked Flatbreads, commonly known as naan! This recipe combines simple pantry staples like all-purpose flour, yogurt, and olive oil to create a beautifully tender dough that’s baked at high heat for a perfectly puffed, golden finish. Infused with the smoky essence of tandoori-style cooking, these naans are brushed with melted butter and can be elevated with optional toppings like garlic and fresh cilantro for an aromatic burst of flavor. Ready in under two hours with minimal effort, they’re perfect for pairing with your favorite curry, dipping into creamy hummus, or enjoying straight from the oven. If you’re craving homemade flatbreads that rival your favorite Indian restaurant, this naan recipe is a must-try!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 0.25 cup Warm water
- 0.5 cup Plain yogurt
- 0.25 cup Milk
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 2 tablespoons Butter (melted)
- 2 cloves Garlic (minced, optional for topping)
- 2 tablespoons Fresh cilantro (chopped, optional for topping)
Instructions
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.
In a large mixing bowl, combine all-purpose flour and salt. Mix well.
Add the frothy yeast mixture, plain yogurt, milk, and olive oil to the dry ingredients. Combine until it forms a sticky dough.
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each piece into a ball and cover with a damp cloth to prevent drying.
Preheat your oven to the highest temperature setting (450-500°F) and place a baking stone or inverted baking sheet in the oven to heat up.
Roll out one piece of dough into an oval or teardrop shape (approximately 8 inches long and 5 inches wide). Repeat with the remaining dough balls.
Carefully transfer one or two naans onto the preheated stone or baking sheet. Bake for 2-4 minutes, or until the naan puffs up and develops golden brown spots on the underside.
Flip the naan and bake for another 1-2 minutes until slightly charred and cooked through. Remove from the oven and repeat with the remaining naans.
Brush the hot naans with melted butter. Optionally, sprinkle minced garlic and chopped cilantro on top for added flavor.
Serve warm with your favorite curry or enjoy as is!
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 24.3 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 320 mg | 25% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 560 mg | 12% | |
*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.
