Description
This Easy Naan Bread recipe is the simplest and quickest way to make soft, fluffy, and flavorful naan right at home. Using basic pantry staples like flour, yogurt, and baking powder, this recipe yields approximately 8 delicious naan breads cooked perfectly on a hot cast-iron skillet. Optional garlic and cilantro add an aromatic touch, making it a perfect accompaniment to any Indian dish or as a warm, tasty flatbread for wraps and dips.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup plain yogurt (full-fat preferred)
- 1/2 cup warm water
- 2 tablespoons olive oil (plus more for brushing)
Optional Add-ins
- 2 cloves garlic, minced
- 2 tablespoons chopped cilantro
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring they are well combined.
- Prepare Wet Ingredients: In a separate bowl, stir together the plain yogurt, warm water, and olive oil until smooth and uniform.
- Form Dough: Pour the wet ingredients into the dry ingredients bowl and mix together until a shaggy, soft dough begins to form.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic, which helps develop the gluten.
- Rest the Dough: Lightly oil a clean bowl and place the dough inside; cover it with a damp cloth or plastic wrap and let it rest for 1 to 2 hours. This allows the dough to relax and improves texture.
- Shape the Dough: Once rested, divide the dough into 8 equal balls. Roll each ball out on a floured surface to your desired shape and thickness, typically about 1/4 inch thick.
- Cook the Naan: Heat a cast-iron skillet over medium-high heat until very hot. Cook each naan bread for 2 to 3 minutes per side, flipping once, until puffed and golden brown spots appear. If desired, brush with olive oil, garlic, or sprinkle chopped cilantro while warm.
Notes
- Using full-fat yogurt provides a richer flavor and softer naan but low-fat yogurt can be used as a substitute.
- Resting the dough is crucial to achieve a tender texture.
- For garlic naan, mix minced garlic into the dough or brush garlic-infused oil after cooking.
- If you don’t have a cast-iron skillet, use any heavy-bottomed non-stick pan with good heat retention.
- Serve naan warm with curries, dips, or use as a wrap for fillings.
