Naan Bread
Experience soft, fluffy naan bread with a delicious charred crust. Perfect for curries or garlic butter lovers, this homemade recipe is easy and fun to make!
Equipment
- Mixing Bowl
- Whisk
- Rolling Pin
- Cast-Iron Skillet
- Pastry Brush
Ingredients
- 1 package Active Dry Yeast (.25 ounce)
- 1 cup Warm Water
- 1/4 cup White Sugar
- 3 tablespoons Milk
- 1 Egg beaten
- 2 teaspoons Salt
- 4 1/2 cups Bread Flour
- 2 teaspoons Minced Garlic optional
- 1/4 cup Butter melted
Instructions
- In a small bowl, combine the warm water, sugar, and active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- In a large mixing bowl, combine the activated yeast mixture with milk, beaten egg, and salt. Stir to combine.
- Gradually add the bread flour, mixing until a dough begins to form. If using minced garlic, add it now for garlic naan variation.
- Turn the dough onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Punch down the risen dough and divide it into 8-10 equal portions. Roll each into a ball and flatten slightly with hands. Roll out each piece into an oval or circle about 1/4 inch thick.
- Preheat a cast iron skillet over medium-high heat. Place rolled-out naan onto skillet and cook 2-3 minutes until bubbles form. Flip and cook another 1-2 minutes until char marks appear.
- Remove naan from skillet and immediately brush with melted butter. Repeat with remaining dough.
Notes
- Substitute bread flour with all-purpose flour for a slightly different texture.
- Use almond milk or other plant-based milk for a dairy-free version.
- Replace egg with a flaxseed egg for a vegan alternative.
- Butter can be swapped with olive oil or ghee for different flavors.
- Store naan in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.