Indian naan bread
Homemade naan, when done right, can rival the soft, chewy, bubbly versions you get at your favorite Indian restaurant. With the perfect combination of yeast, ghee (or butter), and minimal effort, this recipe will give you light, fluffy naan that’s both tender and full of flavor. Plus, it’s super easy to make – no need for kneading! The key is in the proofing, cooking method, and making sure your skillet is super hot.
Servings: 6 naans | Prep Time: 10 mins | Cook Time: 15 mins | Rest Time: 1.5 hrs | Total Time: 2 hrs
Ingredients
2 tsp instant yeast – activates and helps the dough rise for fluffiness
½ cup warm water – used to bloom the yeast
1 tsp sugar – feeds the yeast and helps it activate
2 cups (300g) all-purpose flour – or bread flour for a softer, fluffier texture
½ tsp salt – balances the flavors
¼ cup plain milk – gives richness to the dough
1 egg – helps with structure and tenderness
2 tbsp ghee or melted butter – adds a rich, buttery flavor
Extra flour – for dusting during rolling
Instructions
1. Bloom the Yeast:
Mix the yeast, warm water, and sugar in a bowl.
Allow the mixture to sit for 10 minutes until it becomes frothy. This confirms the yeast is active and working.
2. Make the Dough:
In a large bowl, combine flour and salt.
Pour in the foamy yeast mixture, milk, egg, and ghee.
Stir with a spoon until the mixture comes together, then use your hands to form a soft, sticky dough. You shouldn’t need to knead much—just bring it into a cohesive ball.
3. Proof the Dough:
Cover the dough with a damp cloth or plastic wrap.
Leave it in a warm spot for 1–1.5 hours until it has doubled in size. The warmer the environment, the quicker it will rise.
4. Shape and Rest:
Once the dough has doubled, punch it down gently and divide it into 6 equal pieces.
Roll each piece into a ball, then cover them with a tea towel and let them rest for 15 minutes to rise further.
5. Roll:
On a lightly floured surface, roll each dough ball into a 3–4mm thick round. A thickness of about 16 cm (6.5 inches) works best. Keep in mind that rolling the dough thinner will make it crispier, while rolling it thicker will reduce its ability to bubble up.
6. Cook:
Preheat a well-seasoned cast-iron skillet or a heavy pan over medium-high heat until it starts to smoke.
Place one naan in the skillet. After about 60–90 seconds, you'll see it puff up and bubble. Flip it over with tongs, then cook for another 45–60 seconds to develop slight charring on the surface.
7. Finish:
Immediately after removing the naan from the skillet, brush it with melted ghee or butter. You can add minced garlic if you’d like for an extra burst of flavor.
For an authentic touch, sprinkle with nigella seeds for added texture and taste.
Pro Tips:
Use bread flour for extra softness if you have it, though all-purpose flour works just fine.
For the perfect naan texture, the key is to cook them quickly over high heat. Too slow, and the naan will lose its signature fluffiness.
Don’t skimp on the ghee—it imparts a rich flavor that’s hard to beat!
A well-seasoned cast iron skillet is essential for the right cooking environment, ensuring you get those signature bubbles and crispness without sticking.
Enjoy your homemade naan hot off the skillet, perfect for scooping up your favorite curries or as a flavorful side dish. 😄
