Homemade Naan Bread

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Softer and chewier than any store-bought version, this homemade naan requires no kneading and is perfect for dips and curries.

Prep Time20

Cook Time10

Resting time2

Total Time2 22

Course: Side Dish

Cuisine: Indian

Keyword: bread, Curries, side dish, sides

Servings: large pieces

Calories: 264kcal

Author: Jenna

Equipment

1 cast iron skillet
2 mixing bowls
1 whisk
1 spatula, rubber or wooden

Ingredients

1 tsp instant yeast
¼ cup warm water (between 100℉-110℉/38℃-44℃; see Note 1)
1 tbsp honey
¼ cup milk (any percentage works)
¼ cup Greek yogurt (or plain yogurt)
1 ¾ cups all purpose flour, plus more for rolling (see Note 2)
½ tsp salt
1 tbsp avocado oil (or other neutral oil), plus more for cooking (see Note 3)

Garlic Butter (Optional)

¼ cup unsalted butter, melted
¼ tsp salt, or more to taste
2-3 cloves garlic, grated
2 tbsp fresh cilantro, finely chopped

US Customary - Metric

Instructions

In a medium bowl, combine the yeast, honey and warm water and whisk together until combined
Cover with plastic wrap and set aside for around 10 minutes until foamy (it will not bloom the way active yeast would, but will still get foamy)
In a measuring cup or small bowl, whisk together the milk and yogurt until combined and set aside
In a large bowl, whisk together the flour and salt
Move the dry ingredients aside and create a well in the middle of the bowl, then pour in the yeast mixture, the yogurt and milk mixture and the oil
Using a rubber spatula, mix the dough together until the flour is mostly incorporated (it will be clumpy and sticky with strands of dough; don't worry)
Once you can no longer mix with a spatula and the dough is starting to form, dust your hands with flour and continue mixing the dough to bring together into a ball (see Note 4); if the dough is too sticky, sprinkle with additional flour
Cover the bowl with plastic wrap or a clean damp cloth, then leave in a warm place for 1 to 2 hours or until doubled in size (avoid cold countertops)
When doubled in size, turn the dough over onto a floured surface and cut into 6 or 8 equal pieces depending on the size of naan you prefer
Roll the pieces into balls, adding flour to your surface as necessary; to ensure the top of the balls are smooth, stretch and tuck the edges underneath (it will be rolled out, so they don't need to be perfect)
Lightly flour a large plate or baking sheet and place the balls on the sheet and sprinkle them lightly with flour, giving them enough space to increase in size
Cover the tray with a damp cloth and return to a warm place for 15 to 30 minutes or until increased in size by about 50%
When the dough is ready, lightly flour a large work surface
Working one at a time, flatten the dough ball with your hand, then roll into 3-4mm thin rounds; if it starts to stick, sprinkle your rolling pin or work surface with a little flour (you'll probably need to do this after rolling 2 or 3)
To cook, brush a large cast iron skillet with neutral oil then place over high heat (not cranked all the way up, but almost)
Place a round of dough in the skillet and cook for 1 to 1 ½ minutes on one side until the underside is golden brown and charred on the edges (the surface will bubble)
Carefully flip the dough and cook for an additional 40 seconds to 1 minute until the bubbles are charred (the naan will cook really quickly so you don't want to leave it on the skillet for too long)
Repeat with remaining dough rounds (see Note 5)
To make the garlic butter, combine melted butter, grated garlic, salt and cilantro and mix until combined
Brush the garlic butter generously on both sides of the naan and serve.

Notes

1. Make sure the water is between this range of temperatures. If the water is too cold, the yeast will not bloom. If the water is too hot, it could kill the yeast.

2. You'll probably need about an extra ¼ cup of flour for dusting your hands and rolling the dough.

3. When you're cooking the naan, you'll need to add a bit more oil to the skillet here and there unless your cast iron skillet is already very well seasoned. You should be able to get through 2-3 pieces of naan until you need more oil, so you'll probably need no more than an extra ¼ cup.

4. Kneading is not required for this recipe; just gently shape the dough against the side of the bowl and form it into a ball to ensure all the flour is incorporated and the dough is smooth.

5. If the naan is cooking too quickly or burning, you will need to adjust and slightly reduce the heat of the skillet (usually after about 2-3 pieces).

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