Homemade Naan Bread
This homemade Naan Bread is so light, and delicious. Enjoy these pillow-y soft naan, freshly made with some Indian curries. Learn how to make this restaurant style Naan bread at home with this easy, fail-proof recipe.
Servings 8 Naan
INGREDIENTS FOR NAAN BREAD
- 2 1/2 cups all purpose flour
- 3/4 cup warm milk, [100*F – 110* F]
- 1 tablespoon Active Dry Yeast
- 1 tablespoon sugar
- 2 tablespoon plain yogurt, room temperature
- 1/2 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
- 1 teaspoon Nigella seeds (kalonji)
- 1 tablespoon fresh garlic, chopped
- Handful of fresh cilantro, chopped
INSTRUCTIONS FOR NAAN BREAD
STEP 1: PREPARE DOUGH USING STAND MIXER
In a cup, stir in 3/4 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. Note: I used KitchenAid Stand mixer to prepare the dough. You can find it here on AmazonAttach 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.
PREPARE DOUGH BY HAND
Knead the dough until it is soft, elastic, springs back when pressed, and is not sticky, around 20-25 minutes. Follow rest of the recipe as discussed.
FIRST PROOFING [USING INSTANT POT]
You will need: Instant PotPlace the dough in the greased inner pot, and turn it once to grease the top. Place lid, and cover the pot. Turn ON YOGURT (normal) for 1 hour.Note: I used a glass lid that fits, to cover the inner pot.
STEP 3: DIVIDE THE DOUGH
Transfer the dough onto 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 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: 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] FOR GARLIC BUTTER NAAN / NIGELLA SEEDS TOPPING
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 6: COOK THE NAAN BREAD [STOVE ]
You will need: Tawa (Cast iron griddle) Heat the Tawa / Griddle. Start with the first rolled naan, than second rolled naan, and so on.
Apply some water on the bottom side of the naan and place 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.
Apply some butter on top, and enjoy warm, fluffy, naan bread!!
Please refer to the post for the following:
- PRO TIPS FOR BEST HOMEMADE NAAN BREAD
- FAQ ABOUT HOMEMADE NAAN BREAD