Cakes & Bread
Indian Naan Bread, Soft with a Bubbly Texture, Homemade Style
Prep
100 min
Cook
20 min
Servings
4
Level
Medium
Naan is a flatbread from India that's cooked at high heat until it develops signature bubbles and a soft, chewy texture inside. Made with yogurt and a bit of butter, this bread has a lovely aroma and savory flavor that pairs perfectly with curry or other saucy dishes. This homemade version can be cooked in a skillet or nonstick pan, no tandoor oven required.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams all-purpose flour (medium-protein)
- 1 tsp instant yeast
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 100 grams plain yogurt
- 100 ml warm milk
- 2 tbsp vegetable oil
- 3 tbsp unsalted butter (for brushing)
- 2 cloves garlic, finely minced (optional, for brushing)
- 1 tbsp cilantro, chopped (optional, for garnish)
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👩🍳 Instructions
- 1 Mix the flour, instant yeast, sugar, and baking powder in a large bowl and stir until well combined. Set the salt aside to add later so it doesn't come into direct contact with the yeast right away.
- 2 Make a well in the center of the flour mixture, then pour in the yogurt, warm milk, and vegetable oil. Stir gently from the center outward until the dough starts to come together.
- 3 Add the salt, then knead the dough for 8-10 minutes until smooth, elastic, and no longer sticky to the touch. If it's too sticky, add a little more flour; if it's too dry, add a little more milk.
- 4 Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth or plastic wrap. Let it rest in a warm place for 60-90 minutes until doubled in size.
- 5 Punch down the dough, divide it into 8 equal portions, shape each into a ball, then let rest again for 10 minutes so they relax and are easier to roll out.
- 6 Flatten each ball of dough with your hands or a rolling pin into a thin oval shape about 0.2 inch (0.5 cm) thick. If you like, sprinkle the surface with minced garlic before cooking.
- 7 Heat a flat skillet or nonstick pan without oil over medium-high heat. Place the naan dough in the pan and cook the first side until small golden-brown bubbles appear, about 1-2 minutes.
- 8 Flip the naan, pressing down gently with a spatula so it cooks evenly and develops golden-brown spots on the second side; cook for about 1-2 more minutes.
- 9 Remove the naan while still hot and brush the surface with melted butter using a pastry brush. Sprinkle with chopped cilantro, if desired.
- 10 Repeat the cooking process with the remaining dough. Serve the naan warm alongside curry, stew, or your favorite saucy dish.
💡 Tips
• Make sure the skillet is really hot before you start cooking so the naan quickly forms its signature bubbles and doesn't turn out tough.
• Yogurt makes the naan softer with a slight tangy, savory flavor; be sure to use plain, unflavored yogurt.
• Don't roll the dough out too thin or too evenly like spring roll wrappers—leaving it a bit uneven gives it a more authentic texture once cooked.
• Naan tastes best when eaten right after cooking, while it's still warm and soft.
📊 Nutrition Facts / serving
245 kkal
Calories (kcal)
6 gg
Protein
8 gg
Fat
37 gg
Carbs
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