Easy Homemade Naan Bread
Make the best easy homemade naan bread! This soft, pillowy flatbread uses simple pantry staples and cooks in minutes on a hot skillet.
Ingredients
Naan Dough
- 1/2 cup warm water 105-115°F
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 3 tablespoons olive oil
- 1/4 cup plain yogurt
- 1 egg
- 1/2 teaspoon salt
- 2 1/2 cups all purpose flour plus up to 1/2 cup more if needed
Garlic Butter Finish
- 2 tablespoons butter melted
- 2 teaspoons minced garlic
Instructions
- Pour the warm water directly into a large, sturdy mixing bowl. Add the yeast and sugar to the water. Let stand undisturbed for five minutes until frothy.
- Whisk the olive oil, plain yogurt, egg, and salt into the yeast mixture. Ensure the wet mixture is completely smooth and very well combined.
- Stir exactly two cups of flour into the bowl using a wooden spoon. Gradually add more flour until a soft, slightly shaggy dough finally forms.
- Turn the dough out onto a lightly floured surface. Knead the dough gently for five minutes until it is smooth and slightly tacky.
- Place the kneaded dough into a greased bowl. Cover it securely and let it rise in a warm place for one hour.
- Punch down the risen dough and divide it evenly into eight individual pieces. Roll each piece tightly into a smooth ball.
- Roll each dough ball out into a six-inch flat circle. Keep the overall thickness very even to ensure proper, uniform cooking.
- Preheat a heavy cast-iron skillet over medium-high heat. Lightly grease the hot pan with a small amount of oil.
- Cook each dough circle undisturbed for two to three minutes. Watch for large surface bubbles and deep golden-brown spots on the bottom.
- Flip the bread carefully and cook for another two full minutes. Remove the bread and keep it covered with a thick kitchen towel.
- Mix the melted butter and minced garlic together in a small bowl. Brush the warm garlic mixture generously over each piece of cooked flatbread.
Notes
Storage: Store the fully cooled pieces inside an airtight, zip-top plastic bag. Keep them sitting at room temperature for up to two full days, or in the fridge for 5-7 days. Reheating: Wrap a piece of frozen or cold bread inside a slightly damp paper towel. Microwave the wrapped bread on high power for about fifteen to twenty seconds.