Naan Bread (The Best Recipe)
Naan - easy naan bread recipe using a cast-iron skillet. Soft, puffy with brown blisters just like Indian restaurants. This is the best recipe online!
Prep Time1 hour hr 20 minutes mins
Cook Time10 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Indian Recipes
Cuisine: Asian
Keyword: from scratch, Naan, naan bread, vegetarian
Servings: 8 pieces
Calories: 295kcal
- 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
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.
Watch the cooking video on this page for step-by-step guide.
If the dough is sticky, add extra 2 more tablespoons of flour to bind the dough.
Serving: 1g | Calories: 295kcal | Carbohydrates: 48g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 46mg | Fiber: 2g | Sugar: 2g