Description
This homemade naan recipe yields soft, fluffy, and slightly chewy Indian flatbreads perfect for scooping up curries or enjoying with dips. Made with yogurt, yeast, and simple pantry ingredients, these naans cook quickly on the stovetop in a cast-iron or non-stick skillet, resulting in golden, bubbly breads brushed with melted butter for a rich finish.
Ingredients
Wet Ingredients
- ½ cup warm water
- 1 cup plain whole milk yogurt (room temperature)
- 2 tablespoons avocado oil (plus more for bowl and skillet)
- 2 teaspoons granulated sugar
- 2 tablespoons melted unsalted butter (for brushing)
Dry Ingredients
- 2 ¼ teaspoons instant yeast
- 3 ¼ cups all-purpose flour
- 1 teaspoon salt
Instructions
- Activate Yeast: Combine the warm water, granulated sugar, and instant yeast in a large bowl and let it stand until the mixture becomes foamy, about 5 minutes. This indicates the yeast is active and ready to use.
- Mix Dough: Whisk yogurt and avocado oil into the yeast mixture until smooth. Add the flour and salt, then stir with a sturdy spoon until a shaggy dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead it for 3 to 4 minutes until smooth and elastic. The dough should feel slightly tacky but not stick to your hands.
- First Rise: Lightly oil a large bowl. Place the dough inside, cover it, and let it rise in a warm spot until nearly doubled in size, approximately 45 minutes.
- Shape Naan: Punch down the risen dough, divide it into 8 equal pieces, shape each piece into a ball, then flatten each ball into an oval about ¼-inch thick.
- Cook Naan: Heat a cast-iron or heavy non-stick skillet over medium-high heat. Lightly brush the hot skillet with oil. Cook one naan at a time until bubbles form and the underside turns deeply golden, about 1 to 2 minutes. Flip and cook for another 1 minute, adjusting heat as necessary to prevent burning.
- Finish and Serve: Place cooked naan on a plate and cover with a towel to keep warm. When ready to serve, brush each naan with melted butter and enjoy warm.
Notes
- Use warm water but not hot to activate yeast effectively without killing it.
- Resting the dough in a warm spot helps it rise faster.
- Cooking on a cast-iron skillet yields the best browning and flavor, but a heavy non-stick pan works well too.
- Adjust heat as needed to avoid burning the naan while ensuring it cooks through.
- Brush with butter immediately after cooking for optimum softness and flavor.
- Serve naan fresh and warm for the best texture.
