Naan Recipe
The ultimate comfort food, Naan Recipe is soft, fluffy, and perfect for your favorite curries. This easy weeknight bread recipe is a must-try, bringing warmth and flavor to any meal. Make it tonight and enjoy the satisfaction of homemade naan!
Equipment
- Wooden Spoon
- Skillet
- Mixing Bowl
Ingredients
- 2 1/4 teaspoons Active Dry Yeast
- 1 teaspoon Sugar
- 1/2 cup Warm Water
- 2 1/2 cups All-Purpose Flour plus more if needed
- 3/4 teaspoon Kosher Salt
- 3 tablespoons Olive Oil
- 6 tablespoons Plain Yogurt
- 1 large Egg
Instructions
- Start by combining yeast, sugar, and warm water in a bowl. Let it sit until frothy, about 5 minutes. This step is crucial as it activates the yeast, ensuring your naan rises properly. You’ll know it’s ready when it looks bubbly and frothy, signaling that the yeast is alive and kicking.
- In a separate bowl, mix 1 cup of flour and salt. This combination ensures that the salt is evenly distributed throughout the dough. Once mixed, create a well in the center where you’ll add your frothy yeast mixture, olive oil, yogurt, and the egg. Stir these ingredients together until well combined.
- Gradually add the remaining 1 1/2 cups of flour until a soft dough forms. If the mixture feels too wet, don't hesitate to sprinkle in up to 1/3 cup more flour. You want the dough to be soft but not sticky.
- Turn the dough onto a floured surface and knead until smooth, about 3 minutes. This kneading process develops the gluten in the flour, giving your naan that perfect texture. You’ll know you’re done when the dough is elastic and springs back when poked.
- Place the dough in a greased bowl, cover it, and let it rise until doubled, about 1 hour. This step is essential as it allows the dough to develop flavor and rise, giving you a light and fluffy naan.
- Once risen, divide the dough into 8 pieces. Roll each piece into a ball and then flatten each into discs. You can make them as thick or as thin as you prefer, but aim for about 1/4 inch thickness for the best results.
- Cook your naan in a hot skillet. Place a disc in the dry skillet, watching carefully as bubbles form on the surface. This is a sign that it’s cooking perfectly. Flip it over and cook until golden brown, about 1 to 2 minutes per side. The naan should puff up beautifully, creating those lovely air pockets.
Notes
- Storage: Store any leftover naan in an airtight container. It can last for up to 3 days at room temperature. For longer storage, wrap it in foil and freeze.
- Freezing: You can freeze uncooked naan for later use. Just roll them out, stack with parchment paper, and store in a freezer bag for up to 3 months.
- Pairing: Serve with a variety of dips and sauces, such as hummus, tzatziki, or your favorite curry.
- Variations: Try adding herbs or spices to the dough for a unique twist on traditional naan.
- Cooking Method: If you don’t have a skillet, you can also bake naan in the oven at a high temperature for a similar effect.