Description
This homemade naan bread recipe delivers soft, fluffy, and flavorful Indian flatbreads perfect for pairing with curries, dips, or enjoying on their own. Made using active dry yeast, Greek yogurt, and butter, the dough is kneaded, allowed to rise, and then cooked on a hot cast iron pan until beautifully golden with charred spots. Brushed with a garlic-parsley butter, these naans are aromatic and irresistible.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup warm water (about 110°F/45°C)
- 1 teaspoon granulated sugar
Dough
- 1/4 cup unsalted butter (melted)
- 1 egg
- 1/2 cup Greek yogurt
- 3 cups all-purpose flour (plus extra if dough is wet and for kneading)
- 1 teaspoon salt
Finishing Butter
- 1/4 cup unsalted butter
- 2 teaspoons garlic powder
- 1 tablespoon fresh parsley, finely chopped (plus extra for garnish)
Instructions
- Activate Yeast: In the bowl of your mixer, combine the active dry yeast, warm water, and sugar. Let it sit undisturbed for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine Wet Ingredients: Melt 1/4 cup of butter and add it to the yeast mixture along with the egg and Greek yogurt. Mix everything on low speed to combine thoroughly.
- Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients while mixing on low speed using the dough hook. Continue mixing until a soft dough forms, adjusting flour as needed so the dough is slightly tacky but not sticky.
- Knead Dough: Knead the dough in the mixer for 5-7 minutes until smooth and elastic. Alternatively, you can knead by hand on a lightly floured surface, though this will take more time.
- First Rise: Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and place it in a warm, draft-free spot. Allow the dough to rise for 1-2 hours or until it has doubled in size.
- Shape Naan: Once risen, turn the dough onto a floured surface and divide it into 8 equal portions. Roll each piece into an oval or round shape approximately 1/4 inch thick.
- Cook Naan: Heat a cast iron pan over medium-high heat until hot. Place one naan in the pan and cook for 1-2 minutes until bubbles form and the bottom is golden brown. Flip and cook another 1-2 minutes until cooked through and lightly charred in spots. Repeat with remaining dough.
- Prepare Garlic Butter: Melt the remaining 1/4 cup of butter in a microwave-safe bowl. Stir in garlic powder and chopped parsley to create a flavorful garlic butter.
- Brush Naan: Immediately after cooking each naan, brush it generously with the garlic-parsley butter to infuse flavor and moisture.
- Garnish: Sprinkle extra chopped parsley on the brushed naan for a fresh and vibrant finish.
- Serve: Serve the warm naan bread alongside your favorite dishes or enjoy it as a delicious snack.
Notes
- Ensure water is warm but not hot to activate yeast properly—ideal temperature is 110°F (45°C).
- You can add a pinch of sugar to the dough to enhance yeast activity if desired.
- If the dough feels too sticky, add flour a tablespoon at a time to reach the right consistency.
- Use a well-seasoned cast iron pan for best results when cooking the naan to achieve proper charring and flavor.
- Alternatively, naan can be finished under a broiler to mimic tandoori char, but pan cooking is easiest for home kitchens.
- If you want to make garlic naan spicier, add finely chopped green chilies or red pepper flakes to the garlic butter.
- Leftover naan can be reheated wrapped in foil in a warm oven or toasted briefly on a skillet.
