Belkys mieles
Homemade Naan Bread is a traditional Indian flatbread that’s soft, chewy, and perfect for scooping up your favorite curries or dips. Making it at home is easier than you might think, and the result is far fresher and tastier than store-bought versions.
Why Try This Recipe
Making your own naan bread allows you to customize the flavor and texture to your liking. Plus, it’s a fun and rewarding baking project that will impress your family and friends. With simple ingredients and easy-to-follow steps, this recipe will have you enjoying warm, freshly baked naan in no time.
Ingredients Summary
- Active dry yeast
- Warm water
- All-purpose flour
- Olive oil
- Salt
Serving Suggestions
Serve homemade naan bread warm alongside your favorite Indian dishes, such as curry, tikka masala, or dal. It’s also delicious with hummus, tzatziki, or as a base for sandwiches or wraps.
Storage Information
Store leftover naan bread in an airtight container or resealable plastic bag at room temperature for up to 2 days. To reheat, wrap the naan in aluminum foil and warm in a 350°F (175°C) oven for 5-10 minutes, or until heated through.
Techniques and Tips
- Make sure the water used to activate the yeast is warm, but not too hot, as it can kill the yeast.
- Knead the dough until it’s soft, supple, and slightly sticky. Add more flour if needed, but do so gradually.
- Letting the dough rise until doubled in size is crucial for achieving soft and fluffy naan.
- Cooking the naan in a hot cast iron skillet helps create those characteristic brown spots and gives it a delicious smoky flavor.
Variation
You can customize your naan bread by adding herbs, garlic, or spices to the dough. Simply mix in your desired ingredients before kneading the dough.
FAQs about the Recipe
Can I make naan bread without a stand mixer? Yes, you can mix and knead the dough by hand instead. It will require a bit more effort, but the results will be equally delicious.
Can I freeze homemade naan bread? Yes, you can freeze naan bread for up to 3 months. Wrap individual pieces tightly in plastic wrap and place them in a freezer bag. To thaw, let the naan sit at room temperature for a few hours or overnight in the refrigerator, then reheat as desired.
Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for part or all of the all-purpose flour in this recipe. Keep in mind that whole wheat flour will yield a slightly denser texture and nuttier flavor.
Homemade Naan Bread
Equipment
Ingredients
- 1 .25 ounce package active dry yeast
- 1 cup warm water 90 to 100 degrees F/32 to 38 degrees C
- 1 cup all-purpose flour
- 1 ½ tablespoons olive oil
- 1 ¾ teaspoons salt
- 1 ¾ cups all-purpose flour or more as needed
- 1 teaspoon olive oil divided
Instructions
- Place the yeast in the bowl of a stand mixer. Add 1 cup warm water and 1 cup flour. Whisk together, then let it sit until the mixture bubbles and foams, about 15 to 20 minutes.
- Add 1 1/2 tablespoons olive oil and salt into the yeast mixture, followed by 1 3/4 cups flour. Mix at low speed, using a dough hook attachment, until the dough is soft, supple, and slightly sticky. If the dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
- Knead the dough with the machine on low speed until it's slightly springy and still soft, for about 5 to 6 minutes. Turn the dough out onto a floured work surface and form it into a ball.
- Wipe the inside of the bowl with 1/4 teaspoon olive oil. Turn the dough around in the bowl to cover it with a thin film of oil. Cover the bowl with foil and let the dough sit until it has doubled in size, about 2 hours.
- Remove the dough from the bowl and place it onto a floured work surface. Lightly pat it into a flat shape about 1-inch thick. Use a knife to cut the dough into 8 equal pieces.
- Form each piece into a small round ball with a smooth top, pulling the dough from the sides and tucking the ends underneath the bottom.
- Cover the dough balls with lightly oiled plastic wrap and let them rest for 30 minutes.
- Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round bread about 1/4-inch thick. Let the shaped dough rest for 5 minutes.
- Brush a cast iron skillet with the remaining 3/4 teaspoon olive oil and place it over medium-high heat. Lay the dough into the hot skillet and cook until it's puffy and the bottom has brown spots and blisters, about 3 minutes. Flip and cook for 2 more minutes, then flip back onto the original side to cook for about 30 more seconds. The Naan bread will begin to puff up and fill with hot air.
- Stack the cooked breads on a plate. When they are cool enough to handle, slice the breads in half and open the pocket inside for stuffing.
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