There’s nothing quite like homemade naan—soft, pillowy, and perfect for scooping up curries or enjoying on its own. This simple recipe guarantees restaurant-quality naan right from your kitchen.
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- ¼ tsp baking powder
- 1 tbsp milk powder (optional, for extra softness)
- 1 egg, lightly beaten
- ½ cup warm water
- ½ cup warm milk
Instructions:
1. Activate the Yeast
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
2. Make the Dough
- In a large bowl, whisk together flour, salt, baking powder, and milk powder.
- Add the yeast mixture, warm milk, and beaten egg. Mix until a sticky dough forms.
- Knead for 8–10 minutes (by hand or with a stand mixer) until smooth and elastic.
3. Let the Dough Rise
- Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1–2 hours (or until doubled).
- Pro Tip: For best results, place the bowl in a turned-off oven with the light on for a warm, draft-free rise.
4. Shape & Roll
- Punch down the dough and divide into 6–8 equal balls.
- Roll each ball into an oval or teardrop shape (about ¼-inch thick).
5. Cook the Naan
- Heat a cast-iron skillet or non-stick pan over medium-high heat.
- Cook each naan until bubbles form and the bottom has golden spots (~1–2 minutes), then flip and cook the other side.
- Brush with melted butter or ghee immediately after cooking.
Tips & Variations
- No yeast? Use 1 tsp baking powder + ¼ tsp baking soda for a quick version.
- Garlic Naan: Mix minced garlic into melted butter and brush over hot naan.
- Stuffed Naan: Fill with cheese, spiced potatoes, or herbs before rolling.
- Overnight Option: Refrigerate dough overnight for deeper flavor.
Storage & Reheating
- Room Temp: Keep in an airtight bag for up to 2 days.
- Freeze: Store cooked naan in a freezer bag for up to 2 months.
- Reheat: Warm in a skillet, oven (350°F for 5–8 mins), or toaster.
Time & Yield
- Prep: 10 mins
- Rise: 1–2 hrs
- Cook: 15–20 mins
- Total: 1.5–2 hrs
- Servings: 6–8 naan
Tools Needed
- Mixing bowl
- Measuring cups/spoons
- Rolling pin
- Cast-iron skillet
- Clean towel
Enjoy your fresh, buttery naan with curries, dips, or as a tasty snack