Description

This homemade naan bread recipe yields soft, fluffy, and flavorful flatbreads that are perfect for scooping up curries, dips, or enjoying on their own. Made with simple ingredients like yogurt, yeast, and warm milk, the dough is allowed to rise before being cooked in a skillet to achieve golden, slightly charred spots. Optional toppings such as garlic, cilantro, or nigella seeds add an extra layer of aromatic delight.

Ingredients

Scale

Yeast Mixture

2 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon sugar
1/2 cup warm water (around 110°F)

Dough

2 1/2 cups all-purpose flour (plus more for dusting)
1/2 teaspoon salt
1/4 cup plain yogurt
2 tablespoons oil (vegetable or olive oil)
1/4 cup warm milk

Toppings

Melted butter or ghee for brushing
Optional: minced garlic
Optional: chopped cilantro
Optional: nigella seeds

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Instructions

Activate Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for about 10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
Prepare Wet Ingredients: In a separate bowl, whisk the plain yogurt, oil, and warm milk until well combined to add moisture and flavor to the dough.
Combine Mixtures: Pour the activated yeast mixture and the yogurt mixture into the bowl with flour and salt. Stir everything together until a sticky dough forms.
Knead the Dough: Transfer the dough onto a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic, which helps develop gluten for a soft naan texture.
First Rise: Place the kneaded dough in an oiled bowl and cover it with a cloth or plastic wrap. Let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Shape Naan: Punch down the risen dough to release air bubbles. Divide the dough into 6 to 8 equal pieces and roll each piece into an oval or teardrop shape using a rolling pin on a floured surface.
Cook Naan: Heat a skillet or heavy-bottomed pan over medium-high heat. Cook each naan for 1 to 2 minutes on one side until bubbles appear and golden spots form, then flip and cook the other side similarly.
Finish and Serve: Brush the hot naan with melted butter or ghee immediately after cooking. Sprinkle with optional toppings such as minced garlic, chopped cilantro, or nigella seeds for added flavor. Serve warm.

Notes

For extra softness, cover the cooked naan with a clean kitchen towel to keep warm and moist.
Warm the milk and water to about 110°F to properly activate the yeast without killing it.
You can substitute all-purpose flour with bread flour for chewier naan.
Adding toppings like garlic and cilantro gives a flavorful twist, but they are optional.
Use a heavy skillet such as cast iron for best heat retention and even cooking.
If the dough is sticky, add a little flour during kneading but avoid adding too much to keep naan soft.