Easy Homemade Naan Bread (Print version)
Soft, chewy homemade naan cooked in a skillet and brushed with butter while warm.
# Ingredients:
For the dough
01 -
1/2 cup (120 ml) warm water, about 105-110°F
02 -
2 teaspoons active dry yeast
03 -
1 teaspoon granulated sugar
04 -
1/4 cup (60 g) plain yogurt
05 -
1 large egg
06 -
2 tablespoons olive oil, plus more for the bowl
07 -
2 1/2 cups (315 g) all-purpose flour, plus more as needed
08 -
3/4 teaspoon fine salt
For cooking and finishing
09 -
1 tablespoon neutral oil, for the skillet as needed
10 -
4 tablespoons (56 g) unsalted butter, melted
11 -
2 tablespoons chopped cilantro or parsley
12 -
1 small garlic clove, minced (optional)
# Instructions:
01 -
Stir the warm water, yeast, and sugar together in a large bowl. Let stand for 5-10 minutes, until foamy on top.
02 -
Whisk the yogurt, egg, and olive oil into the yeast mixture. Add the flour and salt, then mix until a soft dough forms.
03 -
Knead by hand for 5-7 minutes, or in a mixer for 3-4 minutes, until smooth and slightly tacky. Place in a lightly oiled bowl, cover, and let rise for 45-60 minutes, until puffy and nearly doubled.
04 -
Divide the dough into 8 pieces and shape each into a ball. Roll one piece at a time into a thin oval about 1/4 inch thick, dusting lightly with flour only as needed.
05 -
Heat a cast iron skillet over medium-high heat. Lightly oil the pan if needed. Cook each naan for 60-90 seconds on the first side, until bubbles form and the bottom has browned spots. Flip and cook 45-60 seconds more.
06 -
Brush the hot naan with melted butter, adding garlic to the butter if using. Sprinkle with cilantro or parsley and stack in a clean towel until ready to serve.
# Good to know:
01 -
Best served warm right after cooking.
02 -
Dough can be refrigerated after the first rise for up to 24 hours.
03 -
Cooked naan freezes well for up to 2 months.