Naan Bread (The Best Recipe!)

Naan Bread (The Best Recipe!)

from rasamalaysia.com
90 min
8 servings

Soft and puffy with beautiful brown blisters, this foolproof and easy naan bread recipe outshines even your favorite Indian restaurant's offerings. And the best part? You don't need a tandoor oven to make naan.

Ingredients

  • 1 teaspoon sugar
  • 1/2 cup warm water
  • 1/4 oz. (10g) active dry yeast (2 1/4 teaspoons)
  • 2 1/4 cups all-purpose flour
  • 1/2 cup plain yogurt
  • 1 teaspoon salt
  • 1 tablespoon oil
  • some oil (for greasing the skillet)
  • 3 tablespoons melted butter or ghee

Directions

  1. 1

    Activate Yeast. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.

  2. 2

    Making Naan Dough. Add the yeast mixture, yogurt, salt, and oil, and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size in about 1 hour.

  3. 3

    Rolling Naan Bread. Divide the dough into 8 equal portions. Roll the dough to an 8” (20 cm) circle using a rolling pin.

  4. 4

    Cooking Naan Bread. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles, and burnt spots appear, flip it over and cook the other side. Repeat the same until all the dough is done. Brush with melted butter, and serve warm.

  5. 5

    Brush cooked naan with melted butter or ghee, and serve warm.