Naan bread is a popular flatbread originating in South Asia and has become a beloved accompaniment to many dishes worldwide. This soft and delicious bread is perfect for any time of day and can be served with various dips, spreads, soups, or curries.
With this homemade naan bread recipe, you can easily recreate this classic dish in your kitchen. Made with simple ingredients like flour, honey, yogurt, and garlic-infused butter, this recipe produces soft and flavorful bread that will impress your family and friends.
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What is Naan Bread?
Naan Bread Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Warm water: Water heated to 120-130 degrees Fahrenheit to activate the yeast.
- Honey: A natural sweetener that also helps to activate the yeast and adds a subtle sweetness to the bread.
- Granulated sugar: Another sweetener that helps to activate the yeast and adds sweetness to the bread.
- Instant dry yeast: A type of yeast that does not require activation in water and can be added directly to the dough mixture.
- Bread flour or all-purpose flour: The main ingredient in the dough provides structure and texture to the bread. Bread flour has a higher protein content than all-purpose flour, which can help to create a chewy texture in the bread.
- Full-fat plain yogurt or sour cream: Adds moisture and tanginess to the dough.
- Kosher salt: Enhances the bread's flavor and helps control the dough's rise.
- Baking powder: A leavening agent that helps to make the bread fluffy and light.
- Egg: Adds richness and helps to bind the ingredients together.
- Butter: Used to brush on the bread and infuse with garlic for added flavor.
- Garlic: Mince and cook in butter to add a delicious garlic flavor to the bread.
Tools you'll need
How to Make Naan Bread
Note: The full instructions are provided in the recipe card below.
In a bowl, combine flour, baking powder, and salt. Mix well, and set aside. Add warm water and honey in a stand mixer fitted with the dough attachment, and stir with a spoon until completely dissolved. Sprinkle the yeast on top of the water mixture.
Let it sit for 5-10 minutes until the yeast is foamy. Turn the mixer onto low speed, and gradually add the flour mixture, yogurt, and egg. Increase speed to medium-low, and continue mixing the dough for 3 to 4 minutes or until the dough is smooth. (The dough should form into a ball that pulls away from the sides of the mixing bowl.)
Remove the dough from the mixing bowl and use your hands to shape it into a ball. Grease a separate bowl with olive oil or melted butter, place the dough in the bowl, and cover it with a damp towel. *Place in a warm location (I set mine inside the oven) and let it rise for 1 hour or until the dough nearly doubles.
Melt the butter in a saucepan over medium heat, add garlic, and cook for 1-2 minutes until fragrant. Then remove the butter from the heat, strain it out, and discard the garlic, leaving the infused melted butter. Set aside. Once the dough is ready, transfer it to a floured work surface.
Then cut the dough into 8 separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large oval shape and ¼-inch thick. Brush the dough lightly with the garlic-infused butter on both sides.
Heat a large cast-iron skillet or heavy saute pan over medium-high heat. Add a piece of the rolled-out dough to the pan and cook for 1 minute or until the dough bubbles and the bottom turns lightly golden. Flip the dough and cook on the second side for another minute or until the bottom is lightly golden.
Then transfer the Naan Bread to a separate plate, and cover it with a clean dishtowel. Repeat with the remaining dough until all the naan pieces are cooked. Keep the naan bread covered with the towel until ready to serve so it doesn’t dry out.
Substitutions
- Honey: can be substituted with an equal amount of maple syrup, agave nectar, or granulated sugar.
- Full-fat plain yogurt or sour cream: can be substituted with an equal amount of buttermilk, kefir, or coconut yogurt for a vegan option.
- Bread flour or all-purpose flour: bread flour can be substituted with all-purpose flour, but the texture of the bread may be slightly different. If using all-purpose flour, it's recommended to use a little less than the recipe calls for.
- Butter: can be substituted with ghee, coconut oil, or vegan butter for a dairy-free option.
- Garlic: can be substituted with garlic powder or omitted altogether for plain naan bread.
Variations
- Garlic naan: Add minced garlic directly into the dough mixture for even more garlic flavor and sprinkle garlic powder before cooking.
- Cheese naan: Mix shredded cheese (such as mozzarella, cheddar, or parmesan) into the dough before shaping it into balls. Alternatively, sprinkle cheese on top before cooking.
- Herbed naan: Add your favorite herbs to the dough mixture (cilantro, parsley, or rosemary) for flavor.
- Spicy naan: Add chili flakes, cumin, or paprika to the dough mixture for a spicy kick.
- Whole wheat naan: Substitute some all-purpose flour with whole wheat flour for a healthier option.
- Sweet naan: Add more honey or sugar to the dough mixture and sprinkle cinnamon or cardamom before cooking for a sweet version of naan bread.
How to Serve
- Curry: Naan bread is a traditional accompaniment to many Indian and Pakistani curries. It can scoop up the curry or soak up the sauce.
- Soups and stews: Naan bread can be served with various soups and stews to add a hearty and filling element to the meal.
- Dips and spreads: Naan bread can be cut into smaller pieces and served with dips and spreads, such as hummus, baba ganoush, or tzatziki.
- Sandwiches: Naan bread can be used as a bread substitute to make delicious sandwiches, such as a naan bread pizza or grilled cheese sandwich.
- Snack: Naan bread can be served as a snack or appetizer, with a little butter or oil brushed on top.
How to Store & Re-Heat
To store: Let it cool completely and then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. If you want to freeze the bread, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for up to 3 months.
To reheat: Naan bread, there are a few options:
- Oven: Preheat the oven to 350°F. Wrap the naan bread in aluminum foil and place it in the oven for about 5-10 minutes or until heated.
- Stovetop: Heat a non-stick skillet over medium heat. Brush both sides of the naan bread with a little butter or oil, and then cook for about 1-2 minutes on each side or until heated through.
- Microwave: Wrap the naan bread in a damp paper towel and microwave for 10-15 seconds or until heated.
Make-Ahead
Prepare the Naan Bread ahead by shaping and brushing with garlic-infused butter. Refrigerate the uncooked pieces, wrapped in parchment, for up to 24 hours. When ready, cook in a skillet until lightly golden on each side. Keep covered until serving. Enjoy fresh, homemade Naan with ease!
How to Freeze
To freeze Naan Bread, shape the dough and flash-freeze the pieces on a baking sheet. Then, transfer them to labeled, airtight, freezer-safe bags with parchment paper between each piece. When ready to use, thaw and cook on a skillet until lightly golden. Enjoy the convenience of homemade Naan anytime!
Tips for Making The Best Naan Bread
- Use warm water: Use warm water between 120-130°F for the yeast to activate properly.
- Let the yeast activate: Once you sprinkle the yeast on top of the water mixture, let it sit for 5-10 minutes until it's foamy before mixing it in.
- Use bread flour: Bread flour has a higher protein content than all-purpose flour, which gives the naan bread a chewier texture.
- Let the dough rise: Cover it and rise warmly until it nearly doubles. This will help the dough become light and fluffy.
- Use a hot skillet: Ensure the saute pan is hot before adding the naan bread. This will help create those characteristic bubbles that give naan bread its distinct texture.
- Brush with butter: Brushing the naan bread with garlic-infused butter adds extra flavor and helps keep it moist.
- Keep it covered: Once the naan bread is cooked, cover it with a clean dish towel until ready to serve to prevent it from drying out.
FAQ
Can I make naan bread without a stand mixer?
You can mix the dough by hand if you don't have a stand mixer. Mix it well until the dough is smooth and forms into a ball.
Can I make naan bread without yeast?
It's possible to make naan bread without yeast, but the texture will be different. Instead of using yeast, you can use baking powder and baking soda to help the bread rise.
How do I know when the naan bread is cooked?
The naan bread is cooked when it has started to bubble and the bottom is lightly golden. Flip it over and cook the other side until it's lightly golden.
Can I use sourdough starter instead of yeast?
You can use a sourdough starter instead of yeast, but the process will differ. You'll need to adjust the recipe to accommodate the sourdough starter and let the dough rise for longer.
How can I make naan bread healthier?
You can make naan bread healthier by using whole wheat flour instead of all-purpose flour, using less butter or oil, and adding extra ingredients like herbs or spices for added flavor.
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Recipe
Naan Bread
Ingredients
- 1 cup warm water (120 ºF to 130 ºF )
- 1 tablespoon honey
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons instant dry yeast
- 3 ½ cups bread flour or all-purpose flour , spooned and leveled off
- ¼ cup full-fat plain yogurt or sour cream
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 1 egg , room temperature
- ¼ cup butter
- 4 cloves garlic , minced
Instructions
- In a bowl, combine flour, baking powder, and salt. Mix well, and set aside.
- In a stand mixer fitted with the dough attachment, add warm water and honey, and stir with a spoon until completely dissolved.
- Sprinkle the yeast on top of the water mixture. Let it sit for 5-10 minutes until the yeast is foamy.
- Turn the mixer onto low speed, and gradually add flour mixture, yogurt, and egg. Increase speed to medium-low, and continue mixing the dough for 3 to 4 minutes or until the dough is smooth. (The dough should form into a ball that pulls away from the sides of the mixing bowl.)
- Remove the dough from the mixing bowl and use your hands to shape it into a ball.
- Grease a separate bowl with olive oil or melted butter, place the dough in the bowl and cover it with a damp towel. *Place in a warm location (I set mine inside the oven) and let it rise for 1 hour or until the dough has nearly doubled in size.
- Melt the butter in a saucepan over medium heat, add garlic and cook for 1-2 minutes until fragrant. Then remove butter from heat, strain out and discard the garlic, leaving the infused melted butter. Set aside.
- Once the dough is ready, transfer it to a floured work surface. Then cut the dough into 8 separate pieces.
- Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large oval shape and ¼-inch thick.
- Brush the dough lightly with the garlic-infused butter on both sides.
- Heat a large cast-iron skillet or heavy saute pan over medium-high heat.
- Add a piece of the rolled-out dough to the pan and cook for 1 minute or until the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for another minute or until the bottom is lightly golden.
- Then transfer the Naan Bread to a separate plate, and cover with a clean dishtowel. Repeat with the remaining dough until all the naan pieces are cooked.
- *Keep the naan bread covered with the towel until ready to serve, so it doesn’t dry out.
Notes
- Oven: Preheat the oven to 350°F. Wrap the naan bread in aluminum foil and place it in the oven for about 5-10 minutes or until heated.
- Stovetop: Heat a non-stick skillet over medium heat. Brush both sides of the naan bread with a little butter or oil, and then cook for about 1-2 minutes on each side or until heated through.
- Microwave: Wrap the naan bread in a damp paper towel and microwave for 10-15 seconds or until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.