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Amazing 8 Soft Homemade Naan Bread Secrets

homemade naan bread
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Learn how to make incredibly soft, fluffy, and chewy homemade naan bread right in your kitchen without a tandoor. This easy recipe delivers restaurant-quality results using a simple skillet method. We also include instructions for a delicious Garlic Butter Naan variation.

Ingredients

Scale
  • 1 ½ cups warm water (about 105-115°F)
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar, plus 1 teaspoon for proofing
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 2 tablespoons plain yogurt (full fat recommended)
  • 2 tablespoons oil (vegetable or canola)
  • For brushing (Garlic Butter Variation): 4 tablespoons melted butter, 2 cloves minced garlic, 1 tablespoon chopped fresh cilantro

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, 1 teaspoon of sugar, and the yeast. Let it stand for 5 to 10 minutes until foamy.
  2. Combine dry ingredients: Whisk the remaining 1 teaspoon of sugar and the salt into the flour in a separate bowl.
  3. Mix the dough: Add the yogurt and oil to the yeast mixture. Gradually add the flour mixture, mixing until a shaggy dough forms.
  4. Knead: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Divide and rest: Punch down the dough gently. Divide it into 8 equal pieces. Roll each piece into a ball. Cover the balls and let them rest for 15 minutes.
  7. Shape the naan: On a lightly floured surface, roll each dough ball into an oval shape, about 1/8 to 1/4 inch thick.
  8. Cook the naan: Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Do not add oil to the pan.
  9. Cook first side: Place one piece of dough onto the hot, dry skillet. Cook for about 1 to 2 minutes until large bubbles form on the surface.
  10. Cook second side: Flip the naan. Cook for another 1 to 2 minutes. The bread should puff up and develop brown spots. For extra char, you can briefly hold the naan directly over a low gas flame using tongs until it balloons (optional).
  11. Brush with butter: Immediately transfer the cooked naan to a plate. Brush generously with the prepared garlic butter mixture (if using) or plain melted butter.
  12. Serve warm: Stack the naan and cover with a clean kitchen towel to keep them soft while you cook the remaining pieces. Serve your homemade naan bread immediately.

Notes

  • Use warm, not hot, water for the yeast. Water that is too hot will kill the yeast.
  • A very hot skillet is crucial for getting the classic bubbles and puff in the naan.
  • If you prefer plain naan, simply brush with plain melted butter or ghee instead of the garlic mixture.
  • For extra softness, you can cover the cooked naan with a clean kitchen towel immediately after brushing with butter.

Nutrition

Find it online: https://savoryskies.com/easy-homemade-naan-bread-skillet-recipe/