Easy Homemade Naan Bread Recipe (Print Version)
# Ingredients:
→ Dough
01 -
2 1/4 cups all-purpose flour, plus extra for dusting
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
2 teaspoons sugar
06 -
1/4 cup plain yogurt
07 -
1/2 cup warm milk
08 -
1 tablespoon olive oil, plus extra for greasing
→ Toppings (Optional)
09 -
2-3 tablespoons butter or ghee, melted, for brushing
10 -
2 cloves garlic, finely minced (optional)
11 -
2 tablespoons fresh cilantro, chopped (optional)
12 -
1 tablespoon sesame seeds (optional)
# Instructions:
01 -
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk together until well incorporated.
02 -
Make a well in the center of the dry ingredients. Add the plain yogurt, warm milk, and olive oil to the well. Gradually mix the wet ingredients into the dry ingredients until a shaggy dough forms.
03 -
Turn the dough out onto a lightly floured surface. Knead for about 5 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
04 -
Lightly oil a clean bowl and place the dough inside, turning once to coat with oil. Cover with a damp kitchen towel or plastic wrap. Let the dough rest in a warm place for 1-2 hours, or until it doubles in size.
05 -
Once the dough has risen, punch it down gently and turn it out onto a floured surface. Divide the dough into 8 equal portions and roll each portion into a ball.
06 -
Using a rolling pin, roll each ball into an oval or round shape, about 1/4 inch thick. Don't worry if they're not perfectly shaped - rustic is good!
07 -
Heat a large cast iron skillet, griddle, or non-stick pan over medium-high heat until very hot. Place one rolled naan onto the hot surface and cook for 1-2 minutes until bubbles form on the surface and the bottom develops golden-brown spots. Flip and cook the other side for another 1-2 minutes.
08 -
As each naan comes off the heat, brush with melted butter or ghee if desired. Sprinkle with minced garlic, chopped cilantro, or sesame seeds while the butter is still warm. Stack the cooked naan on a plate and cover with a clean kitchen towel to keep warm while cooking the remaining breads.
# Notes:
01 -
For a vegan version, substitute the plain yogurt with non-dairy yogurt and use olive oil instead of butter or ghee for brushing.
02 -
To make garlic naan, mix 1-2 minced garlic cloves with the melted butter before brushing onto the warm bread.
03 -
Naan is best enjoyed fresh and warm, but leftovers can be reheated in a warm oven or briefly on a hot skillet.