Learn how to make this super soft, stretchy, and pillowy homemade naan right from your kitchen with this simple recipe. Naan is a tender and fluffy flatbread traditionally prepared in a tandoor, that derives its unique smoky flavor from the scorching temperatures of this cylindrical clay or metal oven found in restaurants throughout the Indian subcontinent, the Middle East, and Central Asia. As it is rolled out and pressed against the tandoor’s inner walls, it swiftly bakes over open flames, resulting in a delectable bread that is then brushed with melted butter.
 100vw, 781px” /></figure>
<nav aria-label=)
- What goes into homemade naan
- Cooking time
- How to store homemade naan?
- How to serve naan?
- More Easy Recipes to Try
What goes into homemade naan
There are so many recipes out there that are nothing more than flatbread but with this recipe, you’ll get the same elasticity that an authentic naan should have. This dough-making method is so easy you don’t need a machine or intense kneading. You can
Blooming the Yeast
I’m using active dry yeast for this recipe. In step one, we sprinkle yeast over warm water and sugar mixture, cover it, and let it rise for 10 minutes. Instant rise yeast is usually added directly to the dough skipping step 1 but active dry yeast works better for this recipe to make it more fluffer. this method is called blooming the yeast. Once yeast becomes foamy it means it’s alive and active. Sugar acts as an energy source to help it bloom.
All-purpose flour
I used all-purpose flour for this recipe
Baking soda and Baking powder
I used 1/2 tsp of baking soda for this recipe. Always open a new box of baking soda for cooking. In addition to baking soda, I also used baking powder.
Salt
Use 1 tsp of salt for this recipe and you can also add any other flavoring such as garlic powder and oregano in the dough if you like.
Sugar
Sugar helps the yeast to bloom quickly and also gives a sweeter taste
Olive oil
I used extra virgin olive oil for this recipe, but vegetable oil also works.
Yogurt
It would be best if you also had regular yogurt for naan. Adding yogurt makes a difference and is a key component in naan making.
Water
Use lukewarm water to activate the yeast. If you use room-temperature water yeast will take more time to activate.
Garlic herb butter
To make the garlic herb butter, melt some butter and then add 2 cloves of minced garlic plus freshly chopped cilantro.
Cooking time
To achieve faster cooking just like a clay oven I used a cast iron skillet. Heat the skillet for about five minutes before you start cooking naan. Once it’s started to smoke it means it’s ready for cooking. It takes anywhere 60-90 seconds for the underside to cook then flip and cook from the other side. You will see bubbles on the surface and also dough becomes clear as it’s cooking. Flip the naan and cook from the other side. I didn’t use any oil on the cast iron. If your cast iron is well seasoned then you don’t need any oil or else you might need to brush a little before cooking. Apply ghee or garlic butter.
How to store homemade naan?
You can keep fully cooked naan in the refrigerator for a week. Wrap the naan in foil paper or plastic wrap and reheat it as needed. You can also freeze naan for about a month. Keep butter paper in between the naan to avoid sticking and then put in a plastic wrap. To serve simply reheat it in the toaster oven or on stove top.
How to serve naan?
Naan is a staple along with any curry, stew, or masala dish. Some of my favorite curries are butter chicken, mutton masala, dal, karahi, and korma. My kids love naan on their own, apply some garlic butter and it tastes best right off of the stove.
More Easy Recipes to Try
A flatbread made with homemade dough
” data-image-caption=”” data-large-file=”https://i0.wp.com/stewwithsaba.com/wp-content/uploads/2024/05/IMG_6791-edited-2.jpg?fit=450%2C600&ssl=1″ />Homemade Naan Recipe
Equipment
Ingredients
- 1 cup lukewarm water
- 1 tbsp sugar
- 1 tbsp instant yeast
Dry ingredients
- 4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp salt
Other ingredients
- 1/2 cup yogurt
- 1/4 cup olive oil
For garlic herb butter
- 1/4 cup butter melted
- 3 cloves of minced garlic
- Few leaves of cilantro or parsley
Instructions
Bloom the yeast
- In a bowl, add lukewarm water, sugar, and yeast. Cover with a kitchen towel and let it rise on the counter for 10 minutes.
Mix dry ingredients
- In a separate bowl, add all purpose flour, salt, baking soda, and baking powder. Mix it and set it aside.
Make Dough
- After 10 minutes, the yeast is ready (it will fluff up) add olive oil and yogurt into it and mix. now slowly add dry ingredients and mix with the help of a spatula or your hands. once it looks a little like a dough cover and leave it for another 10 minutes.
- Now apply water on the back of your hand and knead it well. This way dough will come together within 5 minutes. Once the dough is smooth, cover it with a kitchen towel and let it rise for 45 minutes in an undisturbed environment.
Make Naan
- After that divide into 12 sections and make dough balls. Roll the dough balls to make naan about 1/4 inch thicker.
- Heat a cast iron skillet or tawa for about five minutes before you start cookign your first naan. cook on medium low heat for 2 minutes per side.
- For garlic butter melt butter then add minced garlic, parsley or cilantro and apply on the naan.