Naan Bread Recipe
Naan is a delicious soft Indian bread, perfect to serve with curries and all Indian foods. It's a yeast bread but really easy to make, and can be garnished with different toppings such as garlic and herbs. This recipe makes the best naan, better than what you get at Indian restaurants!
Ingredients
- 4 cups (530g) bread flour or all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2¼ teaspoons active dry yeast
- 1½ cups (360g) plain yogurt at room temperature
- ¼ cup (60g) unsalted butter melted
- 1-2 tablespoons lukewarm water or a bit more, adjust as needed
For garnish:
- ¼ cup (60g) salted butter melted
- 2 cloves garlic minced
- ½ cup fresh mixed herbs parsley, cilantro, chives
Instructions
- In a bowl of a stand mixer, combine flour, sugar, salt, and yeast.
- Add yogurt, butter, and water, and knead on medium speed until a smooth and elastic dough ball forms (about 10 minutes).
- Drizzle the dough ball with oil, turn it so it is coated with oil and does not stick to the bowl, and cover with a damp cloth or plastic wrap. Allow it to rise in a warm place until it doubles in size (about 1 and half hours).
- Divide the dough into 8 pieces and roll into balls. Then on a lightly floured surface, roll out each ball into an oval shape that is around 10 inches long, and ¼-⅛ inch thick.
- Heat a large cast-iron skillet on medium-high heat.
- Brush both sides of the naan with melted butter, and place on a hot cast-iron skillet. Cover with a lid, and cook for 45-60 seconds and bubbles will form. Remove the lid, and flip the naan to the other side then cook for another minute uncovered. Repeat with the rest of the naan breads. Cover the ready ones with a towel as you work with all of the rest.
- If desired, with a pastry brush, brush the ready naan with melted butter mixed with garlic and herbs and serve.
Notes
- It's important to make sure that you're using active yeast that has not expired. If you're not sure about the yeast, combine it with the water and add sugar and let it sit for 5-10 minutes. If it bubbles then it's working fine, if not, then it should be tossed and you need a new one.
- Yogurt can be substituted with buttermilk.
- The cast-iron skillet MUST be hot (more like medium-hot) to let the bread rise and create the air bubbles, but not too hot as that can burn the bottom. If you don't have a cast-iron, non-stick, ceramic, or stainless steel pan can be used might need a little brushing of oil.
- Store at room temperature in a Ziploc bag for up to 2 days, or in the fridge for up to 5 days.
- Freeze in Ziploc bags for up to 3 months, then reheat in the microwave or in the oven.
Nutrition
Calories: 369kcal | Carbohydrates: 49g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 368mg | Potassium: 187mg | Fiber: 3g | Sugar: 2g | Vitamin A: 716IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/naan-bread/