Naan is a soft and fluffy flatbread that is a staple in Indian cuisine. It is usually cooked in a very hot clay oven called a tandoor, but you can also make it at home on a skillet with this easy recipe. You can enjoy naan plain or with various toppings, such as garlic, onion, seeds, or cheese. Here are the steps to make authentic Indian naan bread on the stovetop with your favorite variations.
Ingredients
- 2 cups of flour (you can use all-purpose, bread, whole wheat, or a mix of them)
- 1 ½ teaspoons of salt
- 1 teaspoon of instant yeast (or see notes for active dry yeast)
- 1 teaspoon of sugar
- ¾ cup of warm water
- ¼ cup of plain yogurt (or vegan yogurt)
- 1 tablespoon of olive oil
- 1 teaspoon of whole seeds (such as nigella, cumin, fennel, caraway, anise, or sesame seeds)
- 2 tablespoons of garlic (finely chopped) or onion (finely chopped) for garlic or onion naan
- Shredded cheese (such as Monterey Jack, cheddar, or colby) for cheese naan
Instructions
- In a large bowl, whisk together the flour, salt, yeast, and sugar.
- In a small bowl, whisk together the water, yogurt, and oil.
- Pour the wet ingredients into the dry ingredients and stir with a fork until a dough forms.
- With a floured hand, knead the dough for a minute or so and shape it into a ball. Place it back in the bowl and drizzle some oil over it. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for about an hour. It doesn’t need to double in size.
- When the dough has risen, transfer it to a floured surface and roll it into a 10-inch log. Cut it into 10 equal pieces and roll each piece into a ball.
- Roll each ball into a round or oval shape, about ⅛ to ¼ inch thick. If you want to add seeds, garlic, or onion, sprinkle them over the dough and press them lightly with your fingers. If you want to add cheese, place some shredded cheese on one half of the dough and fold it over to seal the edges.
- Heat a large skillet over medium-high heat and lightly grease it with some oil. Cook one naan at a time for about 2 minutes per side, or until golden and bubbly. You can flip it more than once if needed.
- Transfer the cooked naan to a plate and brush it with some melted butter if desired. Repeat with the remaining dough.
- Enjoy your homemade naan bread with your favorite curry, soup, dip, or salad.
Notes
- If you don’t have instant yeast, you can use active dry yeast instead. Just dissolve it in the warm water with the sugar and let it sit for about 10 minutes until foamy before adding it to the flour mixture. You may also need to let the dough rise longer, about 2 to 3 hours.
- You can store leftover naan bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. To reheat, wrap them in foil and bake them in a 350°F oven for about 10 minutes or until warm and soft.
