One of the reasons my family loves Indian food is the naan (“bread” if you speak Hindi, Nepalese, Farsi or any other number of languages). I have tested many naan recipes and cooking methods. This homemade naan recipe produces restaurant quality naan that really makes homemade Indian food shine.
If their are leftovers (which rarely happens) it makes excellent flatbread sandwiches or a crust for a simple homemade pizza.Print
I have tested many homemade naan recipes and cooking methods. This one produces restaurant quality naan that really makes Indian food shine.
- 1 1/2 cups warm milk
- 1 teaspoon instant or quick rising yeast
- 1 teaspoon sugar
- 4 cups all-purpose flour
- 1 teaspoon baking powder (optional, helps naan puff up)
- 1 teaspoon salt
- ½ teaspoon garlic salt (use ¾–1 tsp if you would like a garlic flavor)
- 2 Tablespoons melted butter (unsalted)
- 2 Tablespoons plain (unsweetened yogurt)
- 1–2 tablespoons butter (melted, for brushing after cooking)
- Combine warm milk, yeast and sugar; let sit for 4-5 minutes in a warm place until the mixture is foamy.
- Combine dry ingredient in stand mixer or large bowl and pour in yeast mixture. As flour is almost incorporated add melted butter and yogurt.
- Mix until a soft dough is formed that does not stick to sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic (4-6 minutes).
- Place the dough in a bowl greased with butter, cover with plastic wrap or a clean towel and let rest in a warm, non drafty place for 1 ½ hours (I use the inside of my oven with the light on).
- Remove dough from bowl, punch down and divide into 10 equal balls of dough. Place dough balls back into greased bowl and cover.
- Place a pizza stone on the middle rack of the oven and preheat oven to 500 degrees F. (Warning: This temperature will make your pizza stone dark brown if it is not already that color from frequent use.)
- To bake: Use a rolling pin to roll each dough ball into a narrow oval circle about 5-6 inches wide and 8-10 inches long. It should be very thin.
- Carefully place dough on hot pizza stone and bake for 2-3 minutes, using a spray bottle spritz top lightly with water (one spray) and bake until it is puffed and light brown spots begin to appear on the top. Turn and cook for 1 more minute.
- Carefully remove finished naan from the baking stone and place on a plate, brush very lightly with melted butter and cover with a clean towel until the next piece comes out of the oven.
- Continue steps 7 through 9 until all pieces are baked.
- Enjoy with your favorite curry. We love Butter Chicken Curry or Sweet Potato Coconut Curry.
- Store leftovers (though I doubt there will be any) in the refrigerator.
- Serving Size: 1 piece
- Calories: 118
- Sugar: 2.1
- Sodium: 145.6
- Fat: 2.4
- Carbohydrates: 20.4
- Protein: 3.4
Keywords: easy homemade naan bread
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