Traditional Indian Naan Bread
Ingredients
- • 500 g all-purpose flour
- • 240 ml warm water
- • 7 g active dry yeast
- • 25 g sugar
- • 120 ml plain yogurt
- • 60 ml vegetable oil
- • 5 g salt
- • 60 g melted butter
- • 15 g minced garlic
- • 15 g fresh cilantro, chopped
Instructions
- 1
In a small bowl, combine warm water, yeast, and 1 tablespoon of sugar. Stir gently and let stand for 5-10 minutes until foamy.
- 2
In a large mixing bowl, combine flour, remaining sugar, and salt. Make a well in the center.
- 3
Add the activated yeast mixture, yogurt, and oil to the flour mixture. Mix until a soft dough forms.
- 4
Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size.
- 6
Punch down the dough and divide into 8 equal portions. Roll each into a ball and let rest for 10 minutes.
- 7
Preheat a cast iron skillet or heavy-bottomed pan over high heat. If using an oven, preheat to 500°F (260°C) with a baking stone or inverted baking sheet inside.
- 8
Roll each dough ball into an oval or teardrop shape about 1/4 inch thick.
- 9
For stovetop method: Place naan in hot skillet and cook for 1-2 minutes until bubbles form. Flip and cook for another 1-2 minutes until golden spots appear.
- 10
For oven method: Place naan directly on hot baking stone and bake for 2-3 minutes until puffed and lightly charred.
- 11
Mix melted butter with minced garlic. Brush each naan with garlic butter and sprinkle with cilantro.
- 12
Serve warm, wrapped in a clean kitchen towel to keep soft.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This homemade naan brings the magic of tandoor-style bread to your kitchen using just a regular oven or stovetop. Don't be intimidated by the yeast—the yogurt creates that signature soft, pillowy texture while making the dough wonderfully forgiving to work with."
