Homemade Naan

5 from 1 vote

If you have never made homemade naan before, you're missing out on the most tender and chewy breads to sop up your favorite curry!

Prep Time15

Cook Time20

Total Time35

Servings: naans

Author: Julie Chiou

Ingredients

2 ½ cups (313 g) all-purpose flour
2 teaspoon yeast I used rapid rise yeast, so I added the yeast directly with dry ingredients
2 teaspoon granulated sugar
1 teaspoon kosher salt
½ cup (118 ml) warm milk
2 tablespoons plain yogurt
2 tablespoons oil
½ cup (118 ml) water more or less will be needed depending on the quality of flour you use
1 tablespoon nigella seeds
3 tablespoons (42 g) melted butter (for brushing on the naan) add 2 teaspoons minced garlic to the butter if you want to make garlic naan

Instructions

In a bowl whisk together the dry ingredients.
2 ½ cups all-purpose flour, 2 teaspoon yeast, 2 teaspoon granulated sugar, 1 teaspoon kosher salt
Add the warm milk, yogurt, oil to a bowl and mix together.
½ cup warm milk, 2 tablespoons plain yogurt, 2 tablespoons oil
Add the wet ingredients to the dry ingredients add the water in small batches and knead the dough. You can knead the dough using hands or using the dough hook in your stand or hand mixer. Knead until the dough is smooth.
½ cup water
Place the dough in a greased bowl. Cover it with a towel and keep it in a warm place for about 60 to 75 minutes until it's doubled in size.
Make equal size balls of the dough and allow the dough balls to rest for an additional 10 minutes.
Heat a cast iron skillet over medium high heat.
Take one dough ball and roll it into an oval shape. You can oil the dough to help make rolling easier. Don’t roll it too thin or make it very thick.
Place the rolled dough in the hot skillet. Brush the dough with little bit of water and sprinkle some nigella seeds on top. This will help the seeds stick to the naan dough.
1 tablespoon nigella seeds
When you see bubbles starting to appear on the top, brush the naan with butter or garlic butter.
3 tablespoons melted butter (for brushing on the naan)
Use a tong and remove the naan from the skillet and cook the top side that’s brushed with butter in open flame of your gas stove (if possible). If you don't have a gas stove, you can just flip it in the skillet.
Cook until the naan gets nice color. You don’t want to burn them. Some char here and there for some nice flavor is good. Remove the naan and brush again with butter.
Repeat for the remaining dough balls and serve naan with a curry of your choice.

Notes

You can also add chopped green chilies, chopped cilantro to the melted butter to get chilly or coriander flavor to the naan.

Nutrition

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