Naan Bread Recipe
Soft, pillowy flatbread, ready in under two hours—an easy homemade Naan Bread Recipe that feels like Indian cuisine magic in your kitchen. A simple dough enriched with yogurt yields a fluffy, soft bread that pairs perfectly with curries, soups, salads, or dips.
Ingredients
- 2 cups all-purpose flour (or swap 1 cup AP + 1 cup whole wheat for a nuttier note)
- 2 cloves garlic minced
Instructions
- In a small bowl, whisk yeast, sugar, and warm water. Rest 5–10 minutes until foamy—your yeast is alive!
- In a large bowl, stir flour and salt.
- Add yogurt and yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic.
- Lightly oil the bowl, place the dough ball inside, cover with a damp towel, and let rise 45–60 minutes until doubled.
- Punch down, divide into 6–8 balls, and keep covered to prevent drying.
- Roll each ball into a ¼-inch-thick oval or tear-drop shape—rustic is charming!
- Warm a cast-iron pan over medium-high until just smoking; you won’t need oil.
- Lay dough in the pan, cook 1–2 minutes until bubbles form, flip, and cook 1–2 minutes more until golden with char spots. For extra blistering, hold briefly over your gas flame.
- Remove from heat, brush with melted garlic butter (or plain butter), sprinkle with cilantro, and serve warm.
Notes
Let yogurt come to room temperature so it blends smoothly and speeds the rise. If dough sticks, dust sparingly—too much flour makes the naan dense, and we want those lovely air pockets.
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