Naan Bread Recipe

Course: Appetizer, Bread, Side Dish

Cuisine: asian, Caribbean, Indian

Prep Time: 10

Cook Time: 10

Rise Time: 1

Total Time: 1 20

Servings: flatbreads

Calories: 237kcal

Author: Becky Hardin

Homemade Naan Bread is so soft, chewy, and perfect for topping with garlic ghee! It's so easy and rewarding to make this flatbread at home instead of buying a lackluster store-bought package of it. In just a little over an hour, you can have your very own Naan Bread ready to serve!

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Equipment

Ingredients

1½ cups all-purpose flour 180 grams
½ cup whole wheat flour 60 grams
1½ teaspoons kosher salt 5 grams
1 teaspoon instant yeast 3 grams (about ½ envelope)
1 teaspoon granulated sugar 4 grams
¾ cup water 170 grams, warm (105-110°F)
¼ cup plain whole milk yogurt 57 grams, room temperature
1 tablespoon olive oil 13 grams

Garlic Ghee

½ cup ghee 114 grams
2 cloves garlic grated
1 tablespoon chopped fresh cilantro

Instructions

In a large bowl, whisk the flour, whole wheat flour, salt, yeast, and sugar together. Set aside.
1½ cups all-purpose flour, ½ cup whole wheat flour, 1½ teaspoons kosher salt, 1 teaspoon instant yeast
In a medium bowl, stir the sugar, warm water, yogurt, and oil together.
1 teaspoon granulated sugar, ¾ cup water, ¼ cup plain whole milk yogurt, 1 tablespoon olive oil
Add the wet ingredients to the dry and stir with a wooden spoon until a dough forms.
Dump the dough out onto a floured surface and knead for 1-2 minutes. If the dough is sticky, add a bit more flour.
Place the dough into an oiled bowl. Cover loosely with plastic wrap and set aside to rise for 50-60 minutes, until the dough has doubled in size.
While the bread is rising, make the garlic ghee. Add the ghee and garlic to a small pot over medium heat. Cook until the ghee is warm and the garlic is fragrant. Remove from the heat and stir in the cilantro. Set aside until ready to use.
½ cup ghee, 2 cloves garlic, 1 tablespoon chopped fresh cilantro
Once risen, punch the dough down, place it on a floured surface, and form the dough into a loose ball. Cut the dough into 8 equal pieces.
Roll each piece into a ¼-inch thick oval. Cover loosely with plastic wrap.
Heat a cast iron skillet over medium-high heat. Add in 1 naan at a time and cook until bubbles appear on the surface and the bottom side is golden brown. Flip and cook until the second side is golden. Remove from the skillet wrap in a towel to keep warm while you cook the remaining naan.
Brush the naan with the garlic ghee, garnish with more cilantro, and serve.

Video

Notes

You can use regular butter in place of the ghee.
Use warm (but not hot!) water. Yeast needs a warm environment to properly rise. If it is too hot, the yeast will die, and if it is too cold, the yeast will not activate.
Check the expiration date on your yeast before using it. If it is expired, toss it and grab a fresh package.
The hydration of the dough will depend somewhat on the humidity in your kitchen. If the dough looks too dry, add more water; if it looks too wet, add more flour.
The rise time for the naan will depend on the temperature of your kitchen. In a warmer environment, it will rise more quickly; in a cooler environment, it will rise more slowly.
If your kitchen is particularly cold, place the bread in a turned-off oven with just the oven light on while it rises.
Naan are a free-form flatbread, so don't worry about making perfect circles or ovals. Just try to make them all the same thickness.
If you like chewy naan, keep it to ¼-inch thick. For a thinner naan with more bubbles, roll it out to ⅛-inch thick.

Storage: Store naan bread in an airtight container or Ziplock bag at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition