Homemade Naan Bread
This Homemade Naan Bread recipe delivers fluffy, pillowy naan that puffs beautifully and captures the essence of comfort food, perfect for any meal or occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Opt for high-quality all-purpose flour for the best texture.
- 1 teaspoon sugar Helps activate the yeast; balances flavors.
- 1 teaspoon salt Enhances the overall flavor of the naan.
- 1/2 teaspoon baking powder Helps with rising.
- 1/2 teaspoon baking soda Added for extra softness.
Wet Ingredients
- 3/4 cup warm water Should feel comfortably warm (about 110°F).
- 2 tablespoons yogurt Opt for plain yogurt for moisture and flavor.
- 2 tablespoons olive oil Can substitute with melted butter.
Instructions
Preparation
- In a large mixing bowl, combine all-purpose flour, sugar, salt, baking powder, and baking soda. Whisk together until well blended.
- Make a well in the center and add the yogurt and warm water. Stir with a fork or your hands until the mixture starts to come together into a shaggy dough.
- Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is soft and elastic.
- Place the dough into a lightly oiled bowl, cover with a damp cloth, and let it rest for 30 minutes.
- Once rested, divide the dough into 6 equal portions and roll each into a ball. Flatten each ball slightly and roll them out into an oval shape (about 1/4 inch thick).
Cooking
- Heat a non-stick skillet over medium-high heat until hot. Cook each naan for 1-2 minutes on one side, or until you see bubbles forming and it is golden brown. Flip and cook for another minute until puffed and golden on the other side.
- Once cooked, transfer to a plate and brush with olive oil or melted butter. Serve immediately, or keep warm under a kitchen towel.
Notes
Allowing the dough to rest is key to achieving soft and pillowy naan. Store at room temperature for about one day; refrigerate for up to three days or freeze for up to one month.