Description
This Homemade Naan Recipe guides you through creating soft, fluffy Indian flatbreads from scratch using simple ingredients like yeast, yogurt, and warm milk. Perfect for pairing with curries or enjoying with butter, this recipe features a stovetop cooking method and yields delicious, restaurant-quality naan at home.
Ingredients
Scale
Yeast Mixture
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon sugar
- ½ cup warm water (not hot)
Dough
- 2 ½ to 3 cups all-purpose flour
- ¼ cup plain yogurt
- ¼ cup warm milk
- 1 tablespoon oil (vegetable or canola)
- 1 teaspoon salt
For Cooking
- Melted butter or ghee for brushing
Instructions
- Activate the yeast: In a small bowl, stir the sugar into the warm water, then sprinkle the yeast over the top. Let it sit for about 10 minutes until bubbles and froth form, indicating the yeast is alive.
- Prepare the dough: Pour the foamy yeast mixture into a large mixing bowl. Add the warm milk, yogurt, oil, and salt. Stir to combine, then gradually add 2 ½ cups of flour. Mix until a shaggy dough forms, adding more flour if too sticky. Knead the dough by hand for 8–10 minutes until smooth and soft.
- Let the dough rise: Cover the bowl with a damp towel or plastic wrap. Set it in a warm place and allow the dough to rise until doubled in size, about 1 to 1.5 hours.
- Divide and rest the dough: Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide into 6–8 equal pieces, roll each into a ball, then cover with a clean towel and rest for 10 minutes.
- Roll out the dough: Roll each dough ball into an oval or tear-drop shape about ¼ inch thick.
- Cook the naan: Heat a pan over medium-high heat. Place one piece of rolled dough on the pan. Cook for 1–2 minutes until bubbles form on the surface. Flip and cook the other side for about another minute until both sides have dark brown spots and are cooked through.
- Finish and serve: Brush cooked naan with melted butter or ghee. Repeat for remaining pieces. Serve warm alongside your favorite dishes.
Notes
- Ensure the water temperature for yeast activation is warm, not hot, to prevent killing the yeast.
- Adjust flour quantity as needed; dough should be soft but not sticky.
- Resting dough balls before rolling helps achieve a better texture.
- Cooking naan on a hot dry pan mimics traditional tandoor cooking.
- Brush with ghee or butter immediately after cooking for authentic flavor and softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Keywords: naan, homemade naan, Indian flatbread, yeast bread, soft naan, stovetop naan, Indian bread
