Homemade Naan Recipe
This soft, pillowy, homemade naan recipe is super easy and great for sandwiches, pizza, dipping into soups and sauces, and more.
Servings: 8
Calories: 221kcal
Equipment
- Mixing Bowls
- Rolling Pin
- Liquid Measuring Cup
- Whisk
Ingredients
- 2 tsp dry active yeast or instant yeast, $0.62
- 1 tsp sugar $0.01
- 1/2 cup warm water $0.00
- 2.5-3 cups all-purpose flour* divided, see notes, $0.40
- 1/2 tsp salt $0.01
- 1/4 cup olive oil $0.84
- 1/3 cup plain yogurt see notes, $0.29
- 1 large egg see notes, $0.45
Instructions
- In a small bowl, combine the yeast, sugar and warm water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
- In a separate medium bowl, combine 1 cup (140g) of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup (70g) at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
- At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You'll end up using between 2.5 (350g) to 3 cups (420g) flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
- Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
- Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!
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Video
Notes
*I used regular all-purpose flour for this naan recipe, which makes it extra easy. I don't suggest whole wheat flour for this recipe as it will be too heavy and dense. If needed, you can try substituting up to 50% of the AP flour. In the UK all-purpose flour is known as plain flour.
**You can also use Greek yogurt, but you may need slightly less flour as there is a lot less moisture in Greek style yogurt. Do not use sweetened or flavored yogurt for this recipe.
***The egg helps keep the dough tender and makes it a little more fluffy. If in a pinch, you can skip the egg, but you may need to add less flour as eggs contain a decent amount of moisture.
TIPS: For the most bubbles, don't roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.
How To Make Garlic Naan
It's really easy to transform this recipe into a garlic-flavored naan. Simply add about ½ tsp of garlic powder in with the flour and salt, and then after cooking, you'll want to brush it with some fresh garlic butter. To make the garlic butter, mince a couple of cloves of garlic and then stir them into a few tablespoons of melted butter.Nutrition
Serving: 1Serving | Calories: 221kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Sodium: 161mg | Fiber: 1g