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Homemade Naan Bread with Garlic Butter from www.whatsgabycooking.com (@whatsgabycookin)
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4.91 from 10 votes

Homemade Naan

This soft buttery homemade naan bread is the perfect vehicle for sopping up any delicious curries or stews! Plus it's the easiest of all yeasted breads to make!
Prep Time10 minutes
Cook Time10 minutes
Resting Time3 hours
Total Time3 hours 20 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4 people
Author: Gaby Dalkin

Ingredients

  • 1 teaspoon active dry yeast
  • ¾ cup water
  • 2 teaspoons sugar
  • 2 cups all-purpose flour, plus more for dusting
  • 1 ½ teaspoon kosher salt
  • teaspoon baking powder
  • 3 tablespoons plain Greek yogurt
  • 2 tablespoons olive oil
  • cup melted butter mixed with 3 cloves minced garlic
  • Kosher salt

Instructions

  • In a large glass, dissolve the yeast and 1 teaspoon of sugar with ¾ cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
  • Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
  • Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. As soon as it comes together, stop kneading, it should feel a bit sticky. Cover the dough with plastic wrap and let it sit in a warm, draft-free place for 3 hours.
  • After 3 hours, assemble 2 bowls, one with extra flour, and one with water. The dough will still be sticky. Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
  • Shape the naan. Using a rolling pin, roll each piece of dough into a circle. It should be about ¼-inch thick. Repeat this method with the rest of the dough.
  • Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
  • Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
  • After about 1 minute, flip the naan. It should be blistered and somewhat blackened, and cover the skillet with the lid and cook for about 1 minute more.
  • Remove the naan from the skillet, brush with copious amounts of butter and sprinkle with a little kosher salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

Notes

If you make more Naan than you can eat in one sitting, just store it in a zip top bag in the fridge for the remainder of the week. Pop one out whenever you need it and either warm it in a skillet over medium low heat until warm or in the microwave for 15 seconds.

Nutrition

Calories: 449kcal | Carbohydrates: 51g | Protein: 9g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1014mg | Potassium: 116mg | Fiber: 2g | Sugar: 3g | Vitamin A: 473IU | Vitamin C: 0.01mg | Calcium: 35mg | Iron: 3mg