The Best Naan Bread Recipe
Indulge in the delightful flavors of freshly baked Naan Bread with this easy-to-follow recipe. With a soft and fluffy texture and a touch of smoky char, naan is a perfect accompaniment to your favorite curries and a delicious treat on its own.
Equipment
Ingredients
INGREDIENTS FOR NAAN BREAD
- 2 ½ cups all purpose flour
- ¾ cup warm milk, [100*F – 110* F]
- 1 tablespoon Active Dry Yeast
- 1 tablespoon sugar
- 2 tablespoon plain yogurt, room temperature
- ½ teaspoon salt
- 2 tablespoon unsalted butter, softened
- 1-2 tablespoon lukewarm milk, optional
- 1 tablespoon vegetable or canola oil, to grease the pot
FOR NAAN TOPPING
- 2 tablespoon butter, unsalted or Ghee
- 1 teaspoon Nigella seeds (kalonji)
- 1 tablespoon fresh garlic, chopped
- Handful of fresh cilantro, chopped
Instructions
Step 1: Activate Yeast
- In a cup, stir in ¾ cup of warm milk [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.
Step 2: Prepare Dough
- In the bowl, add flour, salt, yogurt, and yeast mixture. Mix all the ingredients until the flour is incorporated and forms a dough.
- Remove the dough on a clean surface, and add softened butter. Knead the dough until it is soft, elastic, springs back when pressed, and is not sticky for around 20-25 minutes.
- Alternatively, you can use a Stand Mixer to knead the dough.Attach the dough hook attachment to the stand mixer. In the bowl of a stand mixer, add flour, salt, yogurt, and yeast mixture. Beat the mixture on a low speed for 2-3 minutes, or until the flour is incorporated. Scrape the bowl occasionally.
- Add softened butter. Increase the speed to medium-high, and knead the dough for 4-5 minutes, or until it forms into a smooth dough ball, and starts to leave the sides of the bowl.
- Transfer the dough, onto a lightly greased work surface, and shape it into a ball.
Step 3: First Proofing
- Place the dough in a greased bowl and turn it once to grease the top.
- Cover the bowl with a kitchen towel, and place it in a warm place, or an oven with the oven light on for 1-2 hours or until it doubles in volume.Note: Keep the oven turned OFF.
- Alternatively, use Instant Pot to proof the dough.Place the dough in the greased inner pot, and turn it once to grease the top.
- Place the lid, and cover the pot. Turn ON YOGURT (normal) for 1 hour.Note: Use a glass lid that fits, to cover the inner pot.
Step 4: Divide The Dough
- Transfer the dough onto a work surface, and punch it down. Divide the dough into 8 equal pieces. Cover the pieces with a clean kitchen towel, while you work with a single piece.
- Take a piece of the dough ball, gather all the edges, and tuck them in the center. Turn the dough, seam side down, and roll it into a smooth ball.Note: If required, sprinkle some flour on the work surface.
- Place the rolled dough ball, seam side down, onto a baking sheet. Cover with a clean kitchen towel while you roll the rest of the balls.
Step 5: Second Proofing
- Cover the baking sheet with a kitchen towel, and place it in a warm place or an oven with the oven light ON for 10 minutes, or until the rolls have doubled in size.
Step 6: Shape The Naan Bread
- Place the dough ball on a rolling surface, and roll it into an oval shape, around 7-8 inches long and 3-4 inches wide. FOR GARLIC BUTTER NAAN / NIGELLA SEEDS TOPPING - please refer below.
- Place the rolled naan bread onto a baking sheet, and cover it with a clean kitchen towel. Repeat the process with the remaining dough.
Optional Toppings: Garlic Butter Naan | Seeds Toppings
- For Garlic Butter Naan: Apply some melted butter, sprinkle some chopped garlic, and fresh cilantro. Press it gently with the rolling pin and cook the naan.
- For Nigella Seeds Naan: Sprinkle some nigella seeds and fresh cilantro. Press it gently with the rolling pin and cook the naan.
Step 7: Cook The Naan Bread
- Heat the Tawa (Griddle). Start with the first rolled naan, then the second rolled naan, and so on.
- Apply some water to the bottom side of the naan and place the bottom side down on the Tawa. Cook naan over medium-low heat until lightly browned, around 2-3 minutes.
- Carefully turn it upside down and cook on the other side. Gently press the naan with a spatula for even cooking.Note: You can directly cook naan over the flame.
- Apply some butter or Ghee on top, and enjoy warm, fluffy, naan bread!!
- Alternatively, Bake Naan: Preheat the oven to 450 F (the highest temperature possible), with a pizza stone or an upside-down baking sheet inside to simulate the tandoor's cooking environment.
- Carefully transfer the rolled-out naan onto the preheated pizza stone. Bake for about 2-3 minutes until the naan puffs up and develops a golden-brown color.Note: Every oven is different, please watch the baking time.
Video
Notes
Please refer to the post for the following:
- Pro Tips For The Best Naan Bread
- Frequently Asked Questions
Nutrition
Nutrition Facts
The Best Naan Bread Recipe
Amount per Serving
Calories
233
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
19
mg
6
%
Sodium
181
mg
8
%
Potassium
93
mg
3
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
221
IU
4
%
Vitamin C
0.03
mg
0
%
Calcium
44
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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