Prep Time: 20 minutes active, 1 hour inactive
Cook Time: 30 minutes
I love Indian food. The aromas, the flavors, the textures, the colors – I love it all. And whether I’m munching on crunchy onion bhaji or savoring saag paneer, I’m always enjoying it with a piece of warm, fluffy naan.
To this day, there are few things that make me as happy as a simple piece of this Indian flatbread dipped in raita.
What’s the difference between naan and pita?
Naan, a staple of Indian cuisine, is a simple flatbread that usually consists of flour, water, yeast and salt. Most naan recipes are made with either egg, milk or yogurt, and sometimes a combination. This makes naan soft, pliable and flavorful.
How do you make homemade naan?
- Combine your ingredients.
- Knead the dough.
- Let the dough rise in a warm oven.
- Form the dough into smaller balls and let them rise again.
- Heat a cast iron pan.
- Roll out each piece of naan, brush one side with butter, and put it butter-down onto a cast iron pan.
- Quickly butter the top and cover it for a minute.
- Check to see if it’s bubbling, then uncover and flip it for another minute.
For more bread recipes, try these:
For more Indian recipes, try these:
How to Make Naan (Indian Flatbread)
- 1 packet active dry yeast not instant
- 3-4 cups all-purpose flour
- 3 tsp. sugar
- 3/4 cup warm water between 110-115 degrees
- 1 tsp. salt
- 1 egg
- 3 Tbsp. milk
- 2 tsp. minced garlic
- 1 stick unsalted butter melted
- In a large bowl, dissolve the yeast in warm water. Let stand 10 minutes until bubbly. Stir in the sugar, milk, egg, salt and 3 cups flour. Add remaining 1 cup of flour onto a countertop and knead the dough 6-8 minutes, letting it absorb some of the additional flour, until smooth.
- Preheat oven to 200 degrees, and then turn the oven off. Place the dough into an oiled bowl, cover with a dish towel, and place into the warm oven for 30 minutes until doubled in size.
- Remove the bowl from the oven. Punch the dough down, remove it from the bowl and knead in the garlic. Form the dough into balls the size of golf balls and place them on a tray. Cover the tray with a dish towel and let rise for 30 minutes.
- Heat a cast iron skillet over medium-high heat. Roll out the dough and brush with melted butter. Place the buttered side down, quickly brush the top with butter and cover for 1-2 minutes, until the top is bubbling. Flip the dough over and let cook 1 more minute. Remove naan onto a plate and keep covered until ready to serve.