Homemade Naan Bread (Print Version)
# Ingredients:
→ Dough
01 -
2 teaspoons sugar
02 -
1/4 cup plain yogurt
03 -
1/2 cup warm milk
04 -
2 1/4 cups all-purpose flour, plus extra for dusting
05 -
1/2 teaspoon baking soda
06 -
1 tablespoon olive oil, plus more for greasing
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon baking powder
→ Toppings (Optional)
09 -
2 cloves garlic, minced finely (optional)
10 -
2-3 tablespoons melted butter or ghee for brushing
11 -
1 tablespoon sesame seeds (optional)
12 -
2 tablespoons fresh chopped cilantro (optional)
# Instructions:
01 -
Dump the flour, baking soda, sugar, salt, and baking powder into a big bowl. Stir everything with a whisk till it looks even.
02 -
Form a little dip in the center of those dry ingredients. Pour in the yogurt, warm milk, and olive oil. Slowly work the wet stuff into the dry until it starts looking like a messy dough.
03 -
On a floured surface, work that dough for roughly 5 minutes until it's stretchy and smooth. If it keeps sticking to your hands, sprinkle on a little extra flour bit by bit.
04 -
Rub a thin layer of oil inside a clean bowl, then pop the dough in and turn it around to coat. Cover the bowl with some plastic wrap or a damp towel. Let it sit somewhere warm for 1-2 hours till it puffs up and doubles.
05 -
Gently punch the dough to flatten it a bit, then move it to a floured surface. Slice it into 8 even pieces and roll each one into a small ball.
06 -
Flatten each dough ball with a rolling pin to about 1/4-inch thickness. Don’t stress about perfect shapes—uneven ones have charm!
07 -
Crank up the heat under a cast iron skillet, griddle, or non-stick pan till it’s super hot. Place a rolled-out naan on the hot surface and let it cook 1-2 minutes until it starts bubbling and the underside has golden brown spots. Flip it and cook the other side for another minute or two.
08 -
After cooking each naan, spread a thin layer of melted butter or ghee if you like. Sprinkle on garlic, cilantro, or sesame seeds while the bread's still warm. Stack them on a plate and keep them snug under a towel while you finish the batch.
# Notes:
01 -
For a plant-based option, swap plain yogurt with a non-dairy one and use olive oil instead of ghee or butter.
02 -
For a garlicky twist, stir minced garlic into the melted butter before brushing it on.
03 -
Eat naan fresh for the best taste, but leftovers can get warmed up in a skillet or oven.