Are you a fan of that soft, pillowy naan bread you get at your favourite Indian restaurant? Then you'll love this recipe! Making naan at home is way easier than you might think, and the results are seriously impressive.
This recipe takes you through the simple steps to create delicious naan bread, which is perfect for curries, dips, or even on its own. You'll be ditching the takeout and enjoying freshly baked naan in no time.
The best part about making naan at home is the ability to customise it to your taste. Whether you prefer it plain, brushed with garlic butter, sprinkled with herbs, or even stuffed with cheese, the possibilities are endless.
What You Need To Make This Recipe
Warm water — essential for activating the yeast, ensuring it bubbles and ferments properly.
Active dry yeast — the leavening agent that causes the dough to rise, making it light and airy.
Caster sugar — aiding in the activation of the yeast while adding a slight sweetness to the dough.
Strong bread flour — provides the necessary gluten structure, contributing to the bread's chewy texture.
Salt — enhances the overall flavour and helps control the yeast fermentation process.
Baking powder — acts as an additional leavening agent, ensuring a tender and fluffy dough.
Natural yoghurt — adds moisture and a subtle tang, contributing to a softer dough consistency and more tender naan.
Unsalted butter or Ghee — imparts a rich flavour and tender crumb, making the bread more delectable. Ghee is a clarified butter and is traditionally used for naan, but unsalted butter can be used as a replacement.
Garlic cloves — infuses a robust and aromatic flavour to the butter, elevating the overall taste profile.
Fresh parsley — adds a burst of freshness and a hint of herbal flavour as a finishing touch.
How To Make Naan
1. Pour the warm water into a large measuring cup. Sprinkle the active dry yeast and caster sugar on top, then stir gently. Let it sit for about 10 minutes until it becomes very frothy.
2. In a large mixing bowl, combine the strong bread flour, salt, and baking powder.
3. Create a well in the centre of the mixture. Add the foamy yeast mixture, natural yoghurt, and melted butter into the well.
4. Stir with a spatula until the dough starts forming a ball, then knead with your hands to create a smooth dough ball.
5. Knead the dough for a few minutes on a lightly floured surface until it is smooth and elastic. Lightly oil a large bowl and place the dough inside, turning to coat with oil. Cover the bowl and let the dough rise in a warm place until doubled in size. Once risen, divide the dough into 8 equal portions.
6. Shape the naan dough into balls. Place them on a lightly floured tray and cover loosely with a towel or cling film. Let them rest for 20 minutes.
7. While the dough is resting, combine the unsalted butter, minced garlic cloves, and a pinch of salt in a medium saucepan over medium heat. Stir until the butter has melted, then remove from heat and mix in the chopped fresh parsley. Keep the garlic butter warm.
8. Preheat a large skillet over high heat. Roll out each dough ball on a lightly floured surface into ovals approximately 4mm thick and 16cm to 20cm long.
9. Lightly oil the skillet and place a rolled dough piece into the skillet. Cook for 1 to 2 minutes, or until the dough puffs and has golden brown spots on the bottom. Flip and cook for another 1 to 2 minutes until golden brown and puffed up again. Remove from the skillet and cover with a towel to keep warm. Repeat. While one piece of naan is cooking, you can roll out the next one.
10. When each bread is done, brush the tops with the prepared garlic butter. Serve the garlic naan immediately.
What Is Naan?
Naan is a type of leavened Indian flatbread with a perfect balance of softness and chewiness. Traditionally baked in a tandoor, a clay oven, naan is known for its pillowy texture and slightly charred, crispy exterior. With a rich history going back centuries, naan is a staple accompaniment to dishes like curries, kebabs, and dips. Its versatility and distinctive flavour, often enhanced with toppings like garlic, butter, or herbs, make it a beloved addition to meals.
What To Serve With Naan
Classic naan bread is incredibly versatile and pairs well with many dishes, making it a great addition to any meal. A classic pairing is a rich, aromatic curry. Whether it's creamy chicken tikka masala, spicy lamb vindaloo, or comforting paneer butter masala, naan is perfect for scooping up flavorful sauces.
Naan is also delicious with grilled meats like kebabs or tandoori chicken. Just wrap the meat in the naan, add a dollop of yoghurt or chutney, and enjoy.
For a lighter option, serve naan with dips like hummus, baba ganoush, or tzatziki. This combination makes a great appetiser or snack, perfect for sharing with friends and family.
How To Store Naan
If you plan to eat the naan within a few days, you can keep it in an airtight container or a plastic bag at room temperature. This will prevent it from drying out and becoming stale. For longer storage, naan can be frozen. Simply let the naan cool completely, then wrap each piece individually in plastic wrap or aluminium foil before placing them in a freezer-safe bag.
Can I Use Rapid Rise Yeast?
You can use rapid-rise yeast instead of active dry yeast in your naan recipe. Rapid-rise yeast, also called instant yeast, works faster and can be mixed directly with the dry ingredients without needing to dissolve it in water first. This means you can skip the step of letting the yeast mixture sit until frothy. Despite these changes, the result will still be a delicious, soft, and fluffy naan. Just mix the rapid-rise yeast with the flour, salt, and baking powder, then add the wet ingredients. This small adjustment saves time and makes the bread-making process more efficient.
Pro Tips For Making This Recipe
- Use warm water for yeast activation. The water should be warm to the touch but not hot, around 43°C (110°F), to help the yeast activate properly.
- Knead the dough thoroughly. Proper kneading ensures the dough becomes smooth and elastic, which is crucial for the naan's texture.
- Allow the dough to rise in a warm place. A warm, draft-free environment helps the dough rise evenly and become airy. I like to turn the light on in the oven and set it in there to rise. Or, if you have a beard prove setting, use that!
- Rest the dough balls before rolling out. This resting period makes the dough easier to roll out by relaxing the gluten, so the pieces don't shrink immediately after shaping them.
- Keep the garlic butter warm. Warm garlic butter spreads more easily and evenly on the hot naan, enhancing its flavour.
- Preheat the skillet well. A hot skillet ensures the naan cooks quickly, developing those characteristic bubbles and golden spots.
- Work with one dough ball at a time. While one piece of naan is cooking, roll out the next one to maintain a smooth workflow.
- Brush the naan with garlic butter immediately after cooking. This helps the naan absorb the butter better, infusing it with the rich garlic flavour.
Frequently Asked Questions
You can make naan ahead of time. Prepare and cook the naan as instructed, then let them cool completely. Store in an airtight container at room temperature for up to two days, or freeze for longer storage. To reheat, simply warm them in a skillet or oven until they are hot and pliable.
Using gluten-free flour in a traditional naan recipe is generally not recommended unless the recipe is specifically developed for gluten-free flour. The gluten in wheat flour provides the elasticity and chewiness that is essential for naan's texture and this recipe.
To reheat leftover naan, place it in a preheated skillet over medium heat for 1-2 minutes on each side until warmed through. Alternatively, you can wrap the naan in foil and heat it in an oven at 180°C (350°F) for 5-10 minutes. Avoid microwaving, as it can make the naan chewy.
If you've tried this Naan recipe, then don't forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Naan Recipe
Equipment
- Mixing Bowls
- Rolling Pin
- Large skillet or griddle
Ingredients
- 120 milliliters warm water
- 1 (7 grams) sachet active dry yeast
- 1 teaspoon caster sugar
- 300 grams strong bread flour plus more for dusting
- 1 teaspoon salt
- ½ teaspoon baking powder
- 80 milliliters natural yogurt
- 4 tablespoons unsalted butter or ghee melted (56 grams)
Garlic Butter (optional)
- 4 tablespoons unsalted butter or ghee
- 2 garlic cloves minced
- ¼ teaspoon salt
- 1 tablespoon finely chopped parsley
Instructions
- Measure out the water in a large measuring cup. Sprinkle the yeast and sugar over the top and stir together. Leave for 10 minutes or until very frothy on top.
- In a large mixing bowl, stir together the flour, salt, and baking powder. Make a well in the centre. Pour in the foamy yeast mixture, yogurt, and melted butter. Stir together with a spatula until the dough just starts to form a ball. Switch to mixing it with your hands to form a nice dough ball
- Generously flour your counter and transfer the dough from the bowl. Knead for a few minutes, or just until the dough is smooth and elastic. Lightly oil a large bowl and place the dough in the bowl, turning to coat it with oil. Cover and leave in a warm place to rise until doubled in size, about 1 hour.
- Divide the dough into 8 balls. Lightly flour a tray and place the dough balls on the tray, loosely covering it with a towel or cling film. Leave to rest for 20 minutes.
- Meanwhile, make the garlic butter if you’d like by combining the butter, garlic, and salt in a small saucepan. Place over medium heat and stir until the butter is melted. Remove from the heat and stir in the parsley. Keep warm.
- Heat a large skillet over high heat.
- Roll one dough ball out on a lightly floured surface into about 4mm thick and 16cm to 20cm long ovals. Lightly oil the skillet and place the dough ball in the skillet. Cook for 1 to 2 minutes, or until the dough puffs and is golden brown in spots on the bottom. Flip and cook for another 1 to 2 minutes, or until golden brown and puffed again. Remove from the skillet and cover with a towel to keep warm.
- Continue rolling and cooking the dough. I like to roll out the next dough ball while one is cooking in the pan. When the naan is done cooking, brush the tops with garlic butter and serve immediately.
Notes
- Use warm water for yeast activation. The water should be warm to the touch but not hot, around 43°C (110°F), to help the yeast activate properly.
- Knead the dough thoroughly. Proper kneading ensures the dough becomes smooth and elastic, which is crucial for the naan's texture.
- Allow the dough to rise in a warm place. A warm, draft-free environment helps the dough rise evenly and become airy. I like to turn the light on in the oven and set it in there to rise. Or, if you have a beard prove setting, use that!
- Rest the dough balls before rolling out. This resting period makes the dough easier to roll out by relaxing the gluten, so the pieces don't shrink immediately after shaping them.
- Keep the garlic butter warm. Warm garlic butter spreads more easily and evenly on the hot naan, enhancing its flavour.
- Preheat the skillet well. A hot skillet ensures the naan cooks quickly, developing those characteristic bubbles and golden spots.
- Work with one dough ball at a time. While one piece of naan is cooking, roll out the next one to maintain a smooth workflow.
- Brush the naan with garlic butter immediately after cooking. This helps the naan absorb the butter better, infusing it with the rich garlic flavour.
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