Homemade Naan Bread Recipe
This homemade Naan recipe is soft, bubbly, and so easy to make. Brush with a little garlic butter and serve as a delicious side to all of your favorite Indian-style recipes.
Servings: 12 servings
Calories: 151kcal
Ingredients
- 3/4 cup water warm (95-110 degrees F)
- 1 teaspoon active dry yeast
- 1/4 cup sugar
- 1/4 cup plain yogurt
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 tablespoons olive oil
Garlic Butter
- 1/4 cup butter melted
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon parsley chopped
Instructions
- In a medium-sized mixing bowl, combine the warm water, yeast, and sugar and let it sit for about five minutes, or until bubbly. Add the yogurt, salt, and 1 cup of flour to the yeast mixture, then stir until smooth.
- Continue adding up to 1 more cup of flour, using enough to make a soft dough that is no longer sticky. Knead a few times in the bowl until smooth.
- Remove dough, lightly grease the bowl, then place it back in. Cover and let rise for about 10 minutes in a warm place.
- After the dough has rested, place on a lightly floured surface and cut into 12 equal pieces. Roll each dough ball into a 6-8" round circle using a rolling pin, then cover gently with a kitchen towel or plastic wrap and allow the dough to rest for about 10 more minutes. The dough should have risen slightly with bubbles beginning to form.
- Meanwhile, heat a skillet over medium heat. Add 1-2 teaspoons of olive oil and add each circle of dough. Cook for 2-3 minutes, or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes, or until golden. Continue until all pieces of dough are cooked, then set aside while you make the garlic butter.
- In a small pan over medium heat, add the butter and melt before adding the garlic powder, salt, and chopped parsley. Brush the bubbly side of each Naan with melted garlic butter just before serving. Enjoy!
Notes
Storing leftovers: store in an airtight container or freezer bag in the fridge for up to 1 week, or the freezer for up to 2 months.
Reheating: warm it in a preheated oven, warm skillet, or microwave.
Make-ahead tips: the Naan dough can be made, covered, and stored overnight in the fridge to be finished the next day.
Nutrition
Calories: 151kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 231mg | Potassium: 39mg | Fiber: 1g | Sugar: 4g | Vitamin A: 151IU | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 1mg