Homemade Naan (with step-by-step photos)

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4.30 from 716 votes

Homemade Naan (with step-by-step photos)

You will never buy shop bought naan after trying these!

Prep Time25

Cook Time2

resting time1

Total Time1 30

Course: Bread

Cuisine: Indian

Servings: Naans

Calories: 404kcal

Author: Tieghan Gerard

Ingredients

1/4 cup hot water (but not boiling just hot tap water)
1 tablespoon sugar
3/4 teaspoon active dry yeast
3/4 cup warm milk
1 cup plain greek yogurt
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
melted butter, for brushing may use olive oil
fresh cilantro or other herbs, for topping

Instructions

1. In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
2. When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.

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