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4 Secrets to Authentic Indian Cooking
Tips, tricks, and recipes for perfect Indian dishes
FREE EMAIL BONUS:
4 Secrets to Authentic Indian Cooking
Tips, tricks, and recipes for perfect Indian dishes
Naan Bread
This quick naan bread recipe is done in a hot cast-iron skillet, so you can enjoy it fresh and warm right out of your kitchen. Whether you’re dipping it in curry or just enjoying it on its own, it does a great job of satisfying your Indian food cravings.
Care for more flavor? Make my Garlic Naan and Cheesy Garlic Naan recipes instead!
What is Naan?
Naan is a type of flatbread staple in many South Asian and Middle Eastern countries. Although it’s associated with Indian cuisine, it actually originated in Persia (now known as Iran).
It is soft, doughy, and light with gorgeous brown spots, perfect for mopping up sauces and curries such as Butter Chicken and Chicken Tikka Masala. It’s one of those dishes that you should never skip when eating at an Indian restaurant.
Different countries have their own versions of this flatbread. But the basic ingredients remain the same: all-purpose flour, water, and yeast. In some cases, people add plain yogurt, ghee, milk, or egg for extra texture and flavor.
The traditional method of cooking naan involves using a hot clay tandoor oven with charcoal or wood fire. The way they are slapped against the walls of the oven (see picture above) gives them that signature charred look. Meanwhile, the high heat (up to 900°F) creates pockets of air inside the flatbread, making it soft, airy, and chewy all at once.
What is the Difference between Naan and Roti?
Both are popular Indian flatbreads, but they are made with different ingredients. Hence, they also have distinct textures.
Plain naan is made with all-purpose flour, yeast, and yogurt, giving it a soft and pillowy texture. Roti or chapati, on the other hand, is an unleavened bread made only with whole wheat flour and water, making it tender yet slightly flaky like a flour tortilla.Traditional naan is also cooked in a tandoor oven, while roti is typically heated in a flat pan, skillet, or griddle called tawa or tava.
Ingredients
- all-purpose flour – gives the bread its structure. Depending on the humidity in your kitchen, you might need more or less flour to make a smooth and elastic dough.
- yeast – helps the dough rise to get a nice, fluffy texture. I’m using active dry yeast in this recipe, but you can also use instant yeast.
- warm water and sugar – these two ingredients are crucial to activate the yeast.
- plain yogurt – the secret ingredient in this cast iron naan recipe. It keeps the dough soft and moist while adding a hint of tanginess to the bread.
How to Make Naan at Home?
Unlike a traditional naan recipe, I only used a hot cast-iron skillet in my recipe. And trust me, making naan at home is easier than you think!
It turned out delicious, soft, and puffy with beautiful golden brown spots on the surface. It’s super close to an authentic naan that you get in restaurants. This is probably the best naan recipe you can find online!
- In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
- Add the yeast mixture, yogurt, salt, and oil, and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size in about 1 hour.
- Divide the dough into 8 equal portions. Roll the dough to an 8” (230g) circle using a rolling pin.
- Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles, and burnt spots appear, flip it over and cook the other side. Repeat the same until all the dough is done.
- Brush with melted butter, and serve warm.
Tips on How to Make Naan
- If the dough is sticky, add 2 more tablespoons of flour to bind the dough.
- Knead the dough with your hands until it becomes smooth and elastic, or use a stand mixer to speed up the process. Then, let it rest until it doubles in size.
- Make sure to use a very hot skillet to cook the flatbread. The high heat puffs up the bread for that iconic airy appearance. It’s done when burnt brown “blisters” or spots appear (see photo above).
- Brush the fresh-off-the-skillet bread with some melted salted butter and top them with fresh cilantro.
Frequently Asked Questions
Is naan bread healthy?
Yes, naan bread can be a healthy option as it is typically made with simple ingredients. My authentic naan bread recipe is quick, easy, and fail-proof! The best part is that you only need a cast-iron skillet to make your own at home.
Does naan have eggs?
Some recipes use eggs, but this easy naan recipe doesn’t contain eggs.
Is naan like a tortilla?
No, it is a type of leavened bread that is typically thicker and fluffier than a tortilla. Tortilla tends to be thinner and more pliable.
How Many Calories per Serving?
This naan bread yogurt recipe has only 295 calories per serving.
What to Serve with Naan
Naan bread is great with Indian curries and sauces like Butter Chicken and Chicken Tikka Masala. For a wholesome Indian dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Additionally, feel free to explore my other recipes, such as Chapati and Pita Bread next. Happy cooking!
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Naan Bread (The Best Recipe!)
Ingredients
- 1 teaspoon sugar
- 1/2 cup warm water
- 1/4 oz. (10g) active dry yeast ((2 1/4 teaspoons) )
- 2 1/4 cups all-purpose flour
- 1/2 cup plain yogurt
- 1/2 teaspoon salt
- 1 tablespoon oil
- some oil (for greasing the skillet)
- 3 tablespoons melted butter
Instructions
- In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
- Add the yeast mixture, yogurt, salt, and oil, and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size in about 1 hour.
- Divide the dough into 8 equal portions. Roll the dough to an 8” (230g) circle using a rolling pin.
- Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles, and burnt spots appear, flip it over and cook the other side. Repeat the same until all the dough is done.
- Brush with melted butter, and serve warm.
Notes
- If the dough is sticky, add 2 more tablespoons of flour to bind the dough.
- Knead the dough with your hands until it becomes smooth and elastic, or use a stand mixer to speed up the process.
- Use a very hot skillet to cook the flatbread. It’s done when burnt brown “blisters” or spots appear.
- Watch the cooking video on this page for a step-by-step guide.
I have been making this recipe with a pizza stone under the broiler at 550F and it has been producing great results without smoking the kitchen with the skillet method. The only trick is to make sure the stone has time to warm under the broiler before adding the bread. It puffs up nicely just like in a traditional oven
Thanks for your trying!
The best Naan bread i have ever tasted!!! Definitely doing it again.
Thanks.
This recipe is amazing and I may even start making regularly. Thanks!
Absolutely love your recipe and I make this a few times a week for my family we like to spread hummus on it. The only problem I have is it smokes up the whole kitchen (I have been using Olive Oil), do you have this problem and what oil do you use?
Extra virgin olive oil has a pretty low smoke point (around 325 degrees Fahrenheit) so that might be the problem. You’ll probably have more luck with refined/light olive oil or peanut oil.
Making it now, letting it rise as I type. I have used the basic recipe before. Very good!
I sub two cups of atta and 1/2 cup of bread flour. Also used some okara ( soybean pulp from making soymilk) mixed with apple cider vinegar for the yogurt. I seem to have become lactose intolerant in old age. ? Let you know how it works.
I think it is a perfectly healthy replacement for plain old white bread from the grocery. Tastes better, too.
Awesome!
I intended to buy some naan to serve with butter chicken at my brunch tomorrow, but my stupid supermarket doesn’t carry it (or any kind of flatbread, apparently). So I tried your recipe, and I’m so glad I did! This is a very easy recipe, and my naan came out amazing. I haven’t even buttered it yet, and it tastes delicious.
The skillet sure does smoke a lot though. I’ll have to try avocado oil next time, which has a very high smoke point.
Hi, can the dough or the naan be frozen?
You can freeze the naan.
Can you substitute olive oil or some other plant based ingredient for the yogurt for a dairy free naan?
Sorry I am not an expert in plant based.
You can use a plain yogurt that is plant based (some are made from cashews, almonds, soy, or coconut). Or I like to use this product: https://www.foragerproject.com/product/organic-dairy-free-probiotic-yogurt-drink-unsweetened-plain/
It’s delicious but it’s not healthy.
It’s healthy for some people, not for others. People have different metabolic systems, tolerances, genetic makeup, etc that makes certain food healthy but not for others. Some people can’t tolerate starch and wheat, but their guys are calmed with lower carbohydrates and higher fat diets. I agree with Rasa that this IS healthy, by virtue of it being homemade and being able to control the ingredients. But not tolerable for some. Lastly
Having 6 of these in one sitting isn’t healthy, because moderation is key. Eat what makes you feel healthy on the inside and your body agrees with. Disregard social norms and declarations of healthy food – it’s all individual.
Guts- not guys.
The naan came out great and my family gobbled it up. I didn’t have enough yogurt so I filled up the rest of the 1/2-cup with sour cream and it was fine. Thank you for posting!
Awesome!
I made a comment on this post last week but I’ve not had a response. Please could you tell me if the recipes you post are in US cups? I made the naan but my dough wasn’t right and didn’t rise. I’m in Australia so I’m thinking measurements were incorrect as I used different quantities?? Thanks mandy
Yes, my measurements are in US Cups.
Your yeast might have been dead. Try with freshly purchased yeast.