Homemade Naan Bread
Make delicious, fluffy, and bubbly naan bread at home with this simple recipe! It’s perfect for dipping into curries or enjoying on its own. You'll love these restaurant-style results.
Equipment
- Large mixing bowl
- Small bowl
- Rolling Pin
- Measuring cups and spoons
- Cast iron skillet (or heavy-bottomed skillet)
- Tongs
- Pastry brush
Ingredients
- 1 tsp instant / rapid-rise yeast
- 1 cup warm water (about 105°F / 40°C)
- 1 tbsp white sugar
- 1 3/4 cups bread flour (or all-purpose/plain flour)
- 1/2 tsp salt
- 2 tbsp milk (full-fat preferred)
- 1 1/2 tbsp whisked egg (about 1/2 of a large egg)
- 2 tbsp ghee or unsalted butter, melted (plus more for brushing)
- 1-2 cloves fresh garlic, minced (mixed with 2 tbsp melted butter/ghee for brushing) Optional for Garlic Naan
- 1/2 - 3/4 cup shredded melting cheese (like cheddar or Monterey Jack) Optional for Cheese Naan
Instructions
- Activate Yeast: In the small bowl, mix the yeast, warm water, and sugar. Let it sit for 5-10 minutes until foamy.
- Mix Dough: In the large bowl, mix the flour and salt. Add the yeast mixture, milk, egg, and 2 tbsp melted ghee/butter. Stir until a soft dough forms. Add a tiny bit more flour if it's too sticky.
- First Rise: Cover the bowl. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled.
- Divide & Rest: Gently press the air out of the dough. Divide it into 6 or 8 pieces. Shape into balls. Cover and let them rest for 15 minutes.
- Roll Out: On a lightly floured surface, roll each ball into an oval or circle, about 1/8 inch thick.
- Heat Skillet: Heat your cast iron skillet (or other heavy skillet) over medium-high heat until it's very hot.
- Cook Naan: Place one naan in the hot skillet. Cook for 60-90 seconds, until bubbles form and the bottom is golden.
- Flip: Flip the naan and cook the other side for 45-60 seconds until golden.
- Brush & Serve: Remove from the skillet. Immediately brush with more melted ghee or butter (or garlic butter if making). Keep warm under a towel while you cook the rest.
- For Cheese Naan: Before cooking, place cheese in the center of a rolled-out dough piece. Fold dough over, seal, and gently roll out again. Cook as above.
Notes
- Flour Choice: Bread flour gives the best fluffiness, but all-purpose is also great.
- Hot Pan: Make sure your skillet is properly hot before adding the naan. This helps create the bubbles.
- Storage: Store cooled naan in an airtight bag for 1-2 days, or freeze for longer.