Naan Bread

I love naan bread – it’s the best accompaniment to Indian curries or stews. And, if I’m being honest, it’s absolutely perfect even on it’s own, especially if you’ve taken the time to make it yourself.

This easy recipe comes together super quick. It’s soft and puffy, just like the naan you get at your favorite Indian restaurant. Whenever I make them, Mike can’t help but finish the whole batch even though he always says he’ll have just two. Basically, it’s a winner!

A recipe for naan is something every home cook should have in their back pocket. It’s probably the easiest bread you’ll ever make. The most time consuming part is waiting for the dough to rest. This particular recipe has both milk and yogurt so it comes out super soft and crisp. The yogurt gives the bread just the right amount of softness and chew with just a bit of complexity and acid; kind of like a sourdough cheat without the wait.

I love the contrast between the fluffy softness and crispy bubbly brown blistery parts.

“naan bread”?

It’s kind of a misnomer to say naan bread because the word naan actually means bread. So really, you’re saying “bread bread”. It’s kind of how like when you say shrimp scampi you’re saying “shrimp shrimp.”

What is naan?

Naan is a type of flatbread, popular in India, South Asia, Indonesia. The kind we’re talking about here is Indian style naan, baked in a super hot tandoor oven where the bread gets puffy and bubbly. Most home cooks (and even some restaurants) make naan on a stove top in a hot cast iron skillet because who has a tandoori at home?! (Some people, actually. They even make not-well-rated mini tandoori ovens for home). Naan is soft yet crispy, puffy and lush. It’s basically the best flatbread you’ll ever eat.

It’s basically the best flatbread you’ll ever eat.

Naan ingredients

• Milk. I like using 2% milk because it’s usually what I have in the fridge but this recipe will work with any kind of milk. If you’re vegan, you can make vegan naan by using a plant-based milk.
• Yogurt. Yogurt is what gives this naan a bit of tang. I’ve made this with Greek yogurt, regular yogurt, kefir, and soy yogurt.
• Flour. Simple all purpose flour is what you need. If you’re looking to sub whole wheat, you can use 3/4 cup whole wheat with 1/4 cup all purpose.
• Baking powder and baking soda. This is a yeast free naan recipe which is perfect because you don’t need to wait for it to rise. Instead it gets its fluffiness from baking powder and soda.
• Sugar. Sugar in naan adds just a touch of sweetness. There’s only 1/4 teaspoon for 4 giant naan so you can always skip the sugar if you want to be sugar-free.
• Salt. You need just a touch of salt to make your naan sing. I really only add in a pinch because I like my naan more neutral, so you can adjust the salt level to your taste.
• Butter and herbs. Here’s where you get to have fun! I brushed mine with melted butter and sprinkled on some chopped cilantro, but you can use all kinds of herbs and even spices if you like. Try parsley, mint, green onions, garlic, cayenne, cumin, graham masala, chili powder, the world is your naan! If you’re making vegan naan, sub olive oil or a vegan butter.

How to make naan

1. Whisk. Whisk the milk and yogurt together.
2. Combine. In a large bowl, stir together the dry ingredients. Make well in the middle and add the yogurt mix in bit by bit with a rubber spatula. Knead into a soft dough, gather into a ball and let rest.
3. Shape. Give your dough a little knead on a lightly floured work surface then divide it up. Use a rolling pin to roll it out into ovals or circles.
4. Cook. Heat up a heavy bottomed cast iron skillet over high heat. Brush the naan with water and place in the skillet water side down and cover. When it bubbles and rises, take the lid off and then flip it over and cook the other side.
5. Brush. Brush the naan with melted butter and keep warm in a clean kitchen towel.

How to store

Naan tastes best fresh! But if you want to keep it, don’t brush it with butter and let it cool off completely before popping it into a airtight container or zip top bag. It should keep for up to three days.

How to freeze

You can freeze naan! Just don’t brush with butter and let cool completely. Wrap tightly in plastic wrap before putting it in the container or bag. It should keep for up to 2 months.

How to reheat

• Microwave: Lightly brush with water and heat briefly, in 20 second intervals until it’s warm and pliable. When it’s warm, brush with melted butter and finish with chopped herbs.
  
• Oven: Heat the oven to 400°F. Lightly brush the naan with water and heat on a baking sheet for 2-3 minutes. When it’s warm, brush with melted butter and finish with chopped herbs.
  
• From frozen: Let the naan thaw at room temp before reheating.

What to eat with naan

Naan is incredibly versatile. Try it with:

• ruby chicken curry
• butter chicken
• chicken tikka masala
• vegetarian butter chicken
• dal makhani/black dal
• oven broiled tandoori chicken
• butter chicken meatballs
• chicken biryani

Love naan?

• Try this garlic naan recipe
• or this cheesy naan recipe!

I love the contrast between the fluffy softness and crispy bubbly parts. Happy naan making!
xoxo steph

Naan Recipe

The best flatbread you’ll ever eat.

Serves 2

5 from 5 votes

Prep Time 15 mins

Cook Time 15 mins

Resting Time 1 hr

Total Time 1 hr 30 mins

Ingredients

• 1/4 cup milk
• 1/4 cup yogurt
• 1 cup all purpose flour
• 1/4 tsp baking powder + an extra 1/8 tsp
• 1/4 tsp baking soda
• 1/4 tsp sugar
• 1/8 tsp salt
• 1 tbsp butter melted, to serve
• 1 tbsp fresh cilantro chopped, to serve

Instructions

• In a small bowl, whisk together the milk and yogurt. Set aside.
  
• Mix the dry ingredients together in a bowl or on a clean work surface. Make a well and slowly add in the milk-yogurt mix bit by bit, combining with the flour. Knead into a soft dough. Gather into ball and cover for 1 hour.
  
• Lightly dust your work surface with flour. Divide the dough into 4-6 equal pieces and use a rolling pin to flatten and stretch out.
  
• Heat up a heavy bottomed or cast iron skillet (with a lid, preferably a glass lid) over high heat. Brush one side of the naan with water and place in the skillet, water side down.
  
• Cover the pan and cook for 30 seconds, then check it to see if has started to bubble and rise. If it has, use a pair of tongs and take it off the pan and cook the uncooked side over direct flames until it starts to char. Alternatively, flip and cook the pan until it starts to brown.
  
• When the naan is browned on both sides, brush with a bit of melted butter and sprinkle on chopped cilantro. Repeat with the remaining dough. Enjoy warm.
  

Video

Notes

via Indian Simmer

Estimated Nutrition

Nutrition Facts

Naan Recipe

Amount Per Serving

Calories 323 Calories from Fat 67

% Daily Value*

Fat 7.4g11%

Saturated Fat 4.4g28%

Cholesterol 20mg7%

Sodium 397mg17%

Potassium 330mg9%

Carbohydrates 53.1g18%

Fiber 2.2g9%

Sugar 4.7g5%

Protein 9.8g20%

* Percent Daily Values are based on a 2000 calorie diet.