If you’ve ever loved soft, pillowy naan in an Indian restaurant and desired to reproduce that enchantment at home, this is the recipe for you. Warm and buttery, with a hint of garlic, this naan is simple to make and excellent for scooping up curries, dipping in sauces, or even as a basis for pizzas. Plus, the toasted edges and chewy texture make it a terrific side to any meal.
What is Naan?
Naan is a classic oven-baked, leavened flatbread that’s highly popular in South and Central Asian cuisine. It’s soft, somewhat chewy, and can be spiced or filled in various ways—whether with garlic, herbs, or even sweet fillings like coconut and raisins. In this recipe, we’re keeping things simple, preparing buttery naan with an optional garlic twist.
Naan vs. Pita and Roti
-
-
- Naan vs. Pita : Naan is richer than pita because it’s cooked with ingredients like milk, yogurt, and eggs, which make it softer and more supple.
- Naan vs. Roti : Roti, on the other hand, is generally thinner, produced with whole wheat flour, and unleavened. While naan is a fluffy bread, roti is flat and eaten alongside curries or veggies.
-
Ingredients
-
-
-
1 (.25 ounce) package active dry yeast
-
1 cup warm water
-
1/4 cup white sugar
-
3 tablespoons milk
-
1 large egg, beaten
-
2 teaspoons salt
-
4 1/2 cups bread flour
-
2 teaspoons minced garlic (optional)
-
1/4 cup butter, melted (for brushing)
-
-
Directions
1. Activate the yeast.
In a large dish, dissolve the active dry yeast in 1 cup of warm water. Let it sit for about 10 minutes until it gets foamy. This step ensures the yeast is alive and ready to perform its magic, giving your naan that delightful rise.
2. Make the dough.
Once the yeast is foamy, whisk in the sugar, milk, beaten egg, and salt. Gradually add in the bread flour, mixing until a soft dough forms. You may need a bit more or less flour depending on your cooking setting, but aim for a dough that’s soft but not sticky.
3. Knead the dough.
Transfer the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. This procedure produces the gluten in the flour, giving your naan its distinctive chewy feel.
4. First Rise.
Generously oil a big bowl, set the dough inside, cover with a wet towel, and let it rise for about 1 hour or until doubled in size. This initial rise will give your naan a nice, airy texture.
5. Add garlic (optional) and shape.
Once the dough has doubled, punch it down to release the air. If you’re creating garlic naan, knead in the minced garlic at this point. Then, split the dough into little balls, about the size of a golf ball (you should have around 14 pieces). Place the balls on a plate, cover them with a cloth, and let them rise again for about 30 minutes.
6. Preheat the grill pan.
While the dough is rising a second time, prepare a large grill pan or cast iron skillet over high heat. You want it extremely hot to achieve the typical naan scorching and char.
7. Roll out the dough.
Take each dough ball and flatten it out on a lightly floured board into a thin circle or oval shape. Don’t stress about them being perfect—they’re designed to have a rustic, homemade vibe.
8. Cook the Naan.
Brush some melted butter onto the hot grill pan. Place a few rolled-out dough pieces onto the pan (as many as you can accommodate without overflowing). Cook each naan for about 2 to 3 minutes until it starts to puff up and acquire golden brown spots on the bottom.
Brush butter over the uncooked side, turn, and cook for another 2 to 4 minutes until both sides are brown and fluffy. Remove from the pan, brush with extra butter (because more butter = more deliciousness! ), and repeat with the remaining dough.
Serving Suggestions:
Homemade Naan is highly versatile. Here are some suggestions for serving it:
-
-
- With curry : Naan is ideal for soaking up rich, savory sauces from meals like chicken tikka masala or lamb curry.
- As a pizza base : Top naan with your favorite pizza ingredients and bake it in the oven for a quick, simple, and tasty flatbread pizza.
- With dips : Serve naan with hummus, tzatziki, or your favorite dips for a wonderful snack or appetizer.
- With soups and stews : Use naan to scoop up hearty soups and stews for a warm supper.
-
How to Store Naan :
Naan bread may be kept at room temperature for up to three days. Allow the bread to cool fully before putting it in an airtight plastic bag. To reheat, sprinkle the naan with a touch of water and bake it in the oven at 350°F until warmed through and slightly crispy.
If you wish to freeze naan, cover the cooled bread in plastic wrap and freeze for up to three months. To reheat frozen naan, defrost at room temperature and cook in the oven or on the stove.
Tips for Perfect Naan:
- Get the pan hot : Make sure your grill pan or skillet is very warm before frying the naan. This helps give it those wonderful brown patches and blisters on the exterior.
- Don’t miss the butter : Brushing the naan with melted butter (or even ghee) gives it that seductive, restaurant-quality flavor.
- Add herbs or toppings : Feel free to add minced garlic, chopped herbs, or even cheese to your naan dough before cooking for added flavor.
Enjoy homemade naan with your favorite dishes!
This quick, homemade naan recipe is a reliable way to add a bit of restaurant-quality Indian food to your house. Serve it with a delicious curry, or use it as a basis for a naan pizza—the choices are infinite!
