Naan Bread
With just 6 ingredients, you can enjoy fresh, warm naan at home! This easy bread recipe is inspired by all the delicious authentic naan I had while traveling in India, and now that I know how easy it is to make it, I have to share it with all of you! It's a quick recipe that can be used to make wraps, dip in soup, serve with salads, and so much more.
Servings: 8 pieces
Ingredients
- ½ cup warm water not hot, 120 mL
- 2 ¼ tsp active dry yeast 1 ¼-oz package, 7 g
- 1 tsp sugar
- 3 cups all-purpose flour 360 g
- 1 tsp salt
- ¾ cup full-fat yogurt 180 g
Instructions
- Proof yeast: Combine warm water with yeast and sugar. After 5 to 10 minutes, the mixture should be frothy.
- Combine with flour: In a large bowl (or the bowl of your KitchenAid), combine flour and salt. Add yeast mixture and yogurt.
- Knead: Knead by hand (8 minutes) or with the bread hook of a standing mixer (5 minutes at medium speed), until dough is smooth. The dough will be sticky, but if it is too sticky to handle, add flour 1 tablespoon at a time.
- Rise: Place dough in a lightly greased bowl and cover with plastic wrap. Set in a warm place* and let rise for 1 to 2 hours, or until dough has doubled in size.
- Divide: On a well-floured surface, flatten dough into a disk, then cut that disk into 8 pieces.
- Cook: Heat a cast iron skillet or heavy-bottomed pan over medium/high heat. Working one at a time, roll each piece of naan on a floured surface to about 1/4 inch thick (it's fine if the shape isn't perfect). Cook in the skillet, about 2 minutes per side (until golden brown with slightly charred spots). Cover with a towel to keep warm while you finish the rest.
Notes
To make cheese naan, cut the dough into 16 pieces (rather than 8). Roll each out to ⅛-inch. Sprinkle a few tablespoons of mozzarella cheese into the center, top with another piece, and crimp the edges to seal. Cook as instructed above.
Store naan in an airtight container at room temperature for a few days. To reheat, wrap in a damp paper towel and microwave for 15 seconds.
Can I make this with Greek yogurt? You can, but Greek yogurt has a much lower moisture content than regular. To counter this, swap 2 tablespoons of the called-for yogurt with additional water to keep the batter consistency right.
My dough seems dry: If this is the case, add a little more water, 1 tbsp at a time while kneading until the dough forms a smooth elastic ball.
Nutrition
Serving: 1naan | Calories: 190kcal | Carbohydrates: 37.8g | Protein: 6.1g | Fat: 1.3g | Saturated Fat: 0.6g | Cholesterol: 3mg | Sodium: 303mg | Potassium: 108mg | Fiber: 1.5g | Sugar: 1.7g | Calcium: 36mg | Iron: 2mg
