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A stack of naan bread on a marble surface with parsley beside it.
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Naan Recipe

This delightfully soft and fluffy naan is the perfect bread for scooping up your favourite curries and dipping sauces.
Course Bread
Cuisine Indian
Keyword how to make naan bread, naan bread, naan bread recipe
Prep Time 10 minutes
Cook Time 16 minutes
Rise Time 1 hour 20 minutes
Total Time 1 hour 46 minutes
Servings 8 servings
Calories 194kcal

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.

Nutrition

Calories: 194kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 327mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 0.4mg
*Nutrition Disclaimer
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