You are going to love this pillowy soft naan bread recipe. Traditionally served with Indian dishes like curry, naan is so delicious that you can serve it with anything! Traditionally, naan is made in a clay Tandoori oven, but this homemade naan recipe is made in a cast-iron skillet to get that iconic smokey taste and golden brown blister spots. Nothing beats how amazing it tastes when fresh, so whip up a batch the next time you make a creamy butter chicken or tikka masala at home for dinner. If you’re looking for another bread to try then make sure to check out my easy garlic bread recipe!
What You Need to Make This Recipe
Active dry yeast — make sure the yeast you have on hand has not expired. It’s always best to purchase a fresh packet as the naan dough may not become light and airy.
Flour — using different flour such as bread flour does not make too much difference in this recipe, so simply stick with all-purpose flour.
Yogurt — the addition of yogurt makes the dough soft and fluffy. It also adds a delicious tangy taste to the bread. I recommend sticking with regular full-fat yogurt for the best results.
Butter — now’s not the time to skimp on calories. You want to generously brush your naan with melted butter as it adds a ton of richness to it. Use unsalted butter to avoid making the naan bread too salty.
How to Make Naan Bread
1. In a small bowl, stir together the warm water, yeast, and sugar. Let stand at room temperature until foamy, about 5 to 10 minutes.
2. In the bowl of a stand mixer fitted with a dough hook, stir together flour and salt.
3. Mix together the yeast mixture, yogurt, and oil.
4. Add the wet ingredients into the mixer.
5. Mix on low speed until just combined, scraping down the sides of the bowl as needed. Increase mixer speed to medium. Knead until dough becomes smooth, about 8 to 10 minutes.
6. Place in a large greased bowl, cover, let rise until doubled in size. Punch down the risen dough then divide into 8 equal pieces and shape into balls.
7. On a lightly floured surface, roll each into roughly 8-inch long ovals.
8.Heat a 12-inch cast-iron skillet over medium heat. Spray the skillet with cooking spray and add a rolled dough to the hot skillet. Cook, until the dough starts to puff and is golden brown on the bottom, flipping halfway. Repeat with remaining dough. Brush with garlic butter and enjoy!
Pro Tips for Making This Recipe
- Avoid adding too much flour by measuring your flour correctly! Adding too much flour to the recipe is the most common mistake and will make your naan bread dense. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The warm water and sugar help activate the yeast. If the water is hot, it can kill the yeast, and if it’s not warm enough, the yeast won’t activate. Aim to have the water around 110 to 120F for the best results.
- You can keep the naan bread warm by covering it with a tea towel or placing them in a sheet pan in a 170F oven.
- Don’t stress about rolling each piece of dough perfectly uniformed. Looking a little imperfect is part of its charm.
- Once you place the naan onto the skillet, don’t move it until you’re ready to flip it. You don’t want to disrupt the air bubbles that are forming in the naan.
Frequently Asked Questions
What is the difference between this flatbread and pita bread?
While both are flatbreads, pita bread originated from the Middle East, while naan is from India. Pita bread only uses flour, salt, yeast, and olive oil and forms one huge air pocket, whereas naan bread has multiple air pockets and has yogurt and egg added to the dough.
How do I store leftover bread?
If you have leftover naan bread, allow it to cool completely, then transfer it to an airtight container. You can store the naan at room temperature for 1 to 2 days or 4 to 5 days in the refrigerator. The bread can absorb scents in the fridge to make sure they’re in an airtight container.
Can this be frozen?
This Indian naan bread recipe is freezer-friendly. Allow them to cool before wrapping them individually in plastic wrap, then transfer them to a freezer-safe bag. It will last for up to 2 months.
How do I reheat this recipe?
If frozen, allow the naan to come to room temperature before reheating. You can microwave or bake it, wrapped in tin foil, in a 350F oven until warmed through, around 10 minutes.
If you love this recipe try these out!
If you’ve tried this Naan Bread recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Naan Bread
Equipment
- Cast iron skillet
- Mixer
Ingredients
- ½ cup warm water 105-110F (120mL)
- 1 package active dry yeast (2¼ teaspoons, 0.25-oz.)
- 1 teaspoon granulated sugar
- 2¼ cups all-purpose flour plus additional for dusting (300g)
- 1 teaspoon salt
- 1/3 cup plain yogurt (80mL)
- 1 tablespoon olive oil
- ⅓ cup butter melted (76g)
- 3 cloves garlic minced (optional)
Instructions
- In a small bowl, stir together the warm water, yeast, and sugar. Let stand at room temperature, until foamy, about 5 to 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook, stir together flour and salt. Add the yeast mixture, yogurt, and oil. Mix on low speed until just combined, scraping down sides of bowl as needed. Increase mixer speed to medium. Knead until dough becomes smooth, about 8 to 10 minutes. Place in a large greased bowl, cover, let rise in a warm, draft-free place, until doubled in size, about 1 hour.
- Punch down the risen dough. Divide into 8 equal pieces and shape into balls. On a lightly floured surface, roll each into roughly 8-inch long ovals. (If you’re limited on counter space, stack rolled dough on a baking sheet lined with parchment or wax paper with a piece of paper between each dough piece.)
- Heat a 12-inch cast-iron skillet over medium heat. Working with one piece at a time, spray the skillet with cooking spray and add a rolled dough to the hot skillet. Cook, until the dough starts to puff and is golden brown on the bottom, about 1 to 2 minutes. Flip and cook until golden brown, another 1 to 2 minutes. Remove from the skillet and cover with a tea towel to keep warm. Repeat with remaining dough, coating the pan with cooking spray before adding the dough each time.
- In a small bowl, stir together melted butter and garlic, if using. Brush both sides of each naan with garlic butter. Serve warm.
Video
Notes
- Avoid adding too much flour by measuring your flour correctly! Adding too much flour to the recipe is the most common mistake and will make your naan bread dense. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The warm water and sugar help activate the yeast. If the water is hot, it can kill the yeast, and if it’s not warm enough, the yeast won’t activate. Aim to have the water around 110 to 120F for the best results.
- You can keep the naan bread warm by covering it with a tea towel or placing them in a sheet pan in a 170F oven.
- Don’t stress about rolling each piece of dough perfectly uniformed. Looking a little imperfect is part of its charm.
- Once you place the naan onto the skillet, don’t move it until you’re ready to flip it. You don’t want to disrupt the air bubbles that are forming in the naan.
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