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Naan Bread
Naan is an Indian recipe; it’s a type of flat bread.
Traditionally they are baked inside a very hot clay tandoor oven, with charcoal or wood fire.
The naan bread are stuck to the inside of the oven just like the picture below.
The tandoor oven retains very high heat, up to 900°F and hence fills the inside of the flat bread with air pockets and bakes them to perfection.
In a modern day kitchen, we do not have a tandoor oven, but you can make naan at home with a hot cast-iron skillet on the stove stop, or bake in the oven.
My naan recipe is made on a stove top, using a very hot cast-iron skillet.
The naan turn out extremely delicious, soft, puffy, airy, with the beautiful golden brown spots on the surface.
They taste just like the best Indian buffet restaurants!
Frequently Asked Questions about Naan:
Is Naan Bread Healthy?
Yes, it is super healthy. My recipe is quick and easy, fail-proof and cooked on a skillet. You do not need a tandoor oven!
Does It Have Eggs?
There is no eggs in the recipe. Vegan can’t eat them as this recipe calls for yogurt, which is not vegan-friendly.
The Origin of Naan
It originated from Iranian. However, different countries have its own version of the bread.
It’s a staple in Iran, many middle eastern countries, the Indian subcontinent countries such as Pakistan, Bangladesh, Sri Lanka, etc.
The Difference between Naan and Roti
They are both flat breads but different because of the ingredients used. Roti, for example, chapati is made with whole wheat flour and there is no yeast.
Naan is made with all purpose flour and you will need yeast to make the dough.
Tips on How to Make Naan
- First, you want to make the dough by combining the yeast and flour together. Knead the dough with hand or using a stand mixer and then rest to double the dough in size.
- Divide the dough into 8 balls. Heat up a cast-iron skillet on high heat to make naan.
- The high heat makes the dough rises and fills the middle part of the bread with an air pocket. It’s done when burnt brown “blisters” or spots appear, just like my pictures.
- Brush the fresh-off-the-skillet naan with some melted salted butter and top them with cilantro leaves.
How Many Calories per Serving?
This recipe is only 295 calories per serving.
What Dishes to Serve with Naan?
They are great with Indian curries with sauce, for example: chicken tikka masala or butter chicken.
For a wholesome Indian dinner, I recommend the following recipes.
How to Make Naan Bread?
Please refer to the recipe card below for detailed step-by-step method on how to make naan at home.
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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, 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, about 1 hour.
- Divide the dough into 8 equal portions. Roll the dough to a 8” (230g) circle using a rolling spin.
- 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 dough are done.
- Brush the naan with the melted butter, serve warm.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can you reheat the next day?
How to store?
Recipe is just what I’ve been looking for!
Yes freeze after naan is cooked. Reheat before serving!
This worked out perfectly and was so easy to mix and roll out. Cooked on cast iron and served with butter and flaky salt. Thank you!
😊👍
Really enjoyed this naan, first time making it. Served with gyro meat & Tztiziki (from Trader Joe’s). Needed to put a little flour down on board to easily roll the balls into circles, so they wouldn’t stick. Very tender. Family enjoyed, will make again.
😊👍
Can I make the dough several hours ahead of time?
Yes.
Can you use whole wheat flour for this recipe?
Yes, I think so!
Hi can I use another pan as I do not have a cast iron one ? thank you
Yes you can.
This is a fantastic recipe! They turned out just like the picture, which rarely happens for me. Thank you, thank you, thank you for publishing this. My family is very grateful as well.
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My family loves this recipe. The kids, all four, fight over the last piece. I do substitute 1 C. Of whole wheat flour for AP. It works lovely. I love the fact you can make several hours ahead of when you need it. I cook the Naan on a cast iron skillet brushed with melted butter.
Amazing!😊👍
I tried this today, and the naan came out fluffy and delicious! Made some butter chicken to dip in, even the kids enjoyed it! thank you for the recipe x
😊👍
Can you replace yogurt with sour cream?
Yes you can.
I’m going to try asking this again and hope for a response. I am using a 1-1 gluten-free flour and the dough turns out dry and crumbly and doesn’t rise at all. I’ve tried it twice, and I’m beginning to think the flour isn’t really 1-1 for baking all things. Any suggestions?
No idea about gluten free flour. I didn’t test the recipe with GF flour. Sorry.
I’ve made this twice and my naan was flat both times and not soft. Still tasted great but not fluffy like it’s supposed to be. Not sure where I went wrong. Did I roll it too thin? Any suggestions?
Maybe you didn’t roll it enough. Yeah can’t roll too thin.
GF flour is too heavy. The bread won’t rise. There’s no alternative using GF unfortunately.
Certain flours (like rice flour) absorb WAY more water than wheat flour. Maybe you need to add more yogurt/water for moisture.
Hello! Try adding some fine psyllium husk powder to your mixture… About half a teaspoon full per cup of flour. This might help form gluten-like bonds and retain moisture
I have done this with a gluten free flour mix several times and was amazed, how well it turns out.
It is quite common with gf flour having to adjust the amount of water. You then just simply add slowly until you reach the desired consistency. Not wanting to rise is a different problem. The yeast has to still be active. You cannot omit the sugar. I had the best results when I gave it even more time to rise (making dough in the morning and then using it in the evening).
Also it is best not to roll the naan out but rather gently push it flat with your fingers so that you don’t destroy all the air pockets which have already formed. I hope this was help to you. Keep trying. A great gluten free naan is possible!
Can you use sour cream instead of yogurt?
Yes
You are amazing! This recipe is awesome! I cannot believe I’ve never made it before. I’ve made your recipe twice now. And both times they turned out perfect and so soft. You’ve made it so easy! Thank you!!!
Thanks!😊
Gluten helps the yeast to activate and make the dough rise .
Try to cut the recipy with half corn flour its lighter and might help . You have to be very gentle with gluten free .
You can association Try to make the dough a little bit more wet just to Try to make it lighter to help it rise while cooking in a pan..
Try also after activate thé yeast with sugar and warm water to Cook your dough without resting .hope it helps