Perfect Homemade Naan
This homemade naan is delicious served with Indian or Middle Eastern food or on an appetizer tray with hummus and yogurt dip.
Servings 6-inch naan
Ingredients
- 1 cup very warm water
- ¼ cup sugar
- 1 packet 2 ¼ teaspoons active dry yeast (I always use bread machine/ rapid rise yeast)
- 1 egg beaten
- ¼ cup Greek yogurt
- 2 teaspoons kosher salt
- 3 cloves minced garlic optional
- 3-4 ½ cups bread flour
- ¼ cup butter melted
Instructions
- In a large mixing bowl or bowl of your stand mixer, combine the water, sugar, and yeast. Allow it to proof for 10 minutes or until bubbled and foamy.
- Add beaten egg, Greek yogurt, kosher salt, garlic (if using), and combine. Add bread flour, 1 cup at a time, until the dough pulls away from the side of the bowl and barely sticks to your finger when you touch it. Cover bowl and allow to rise in a warm spot for 1 hour.
- Using a sharp knife or just your hands, cut/tear off handfuls of dough and shape them into golfball-sized balls. Place on a greased cookie sheet or a piece of parchment. Repeat until all the dough is used. Cover and rise again for 30 minutes.
- When ready to cook, roll the dough balls into ovals about 1/4" thick. Heat a cast iron skillet with a lid to medium heat (use medium-high if your stovetop seems to cook a little low--mine cooks HOT, so medium was plenty). Fill a small bowl with water and set it next to the stove. Have the melted butter and a basting brush ready.
- Dip both hands in the water and pick up a piece of dough, so the dough is slightly wet on both sides. You may be able to fit a few pieces into the pan at a time. Cover with lid and cook for about 30 seconds or until the dough starts to bubble. Flip the dough, brush the cooked side with butter and, if desired, a little kosher salt. There will be some dark marks on the bread, but it shouldn't be scorched. When done, transfer the naan to a serving dish and repeat with remaining dough. Enjoy warm.
Notes
- These can also be made on a grill heated to medium, same instructions as for the stovetop (except close the lid instead of covering the pan).
- Store finished naan in an airtight container and room temperature and enjoy within 1-2 days for best results.
- For freezer storage, stack naan between sheets of parchment in a freezer bag. Remove as much air as possible, seal, label, and freeze for up to 2-3 months.
- Nutrition information was calculated for 8 servings (8 6-inch naan). You can make them larger or smaller if you'd like.
Nutrition
Serving: 16-inch naan, Calories: 286kcal, Carbohydrates: 47g, Protein: 8g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 640mg, Potassium: 79mg, Fiber: 1g, Sugar: 7g, Vitamin A: 211IU, Vitamin C: 0.4mg, Calcium: 25mg, Iron: 1mg
Calories: 286kcal
Cost: $3
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!