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This homemade naan bread is so delicious and so much better than store bought; plus its so EASY! Perfect served alongside Indian dishes that are extra saucy.
Homemade bread is one of the best things ever, wouldn’t you agree?! There is just something so satisfying when you make bread from scratch!
Simple ingredients come together and the end result is always amazing. After making that delicious Rustic Artisan Loaf, I knew I wanted to keep posting some simple, easy to follow bread recipes for your homemade bread making adventures.
So many people are getting into bread making right now and its so exciting to see!
Why we love this Homemade Naan Bread:
This Homemade Naan Bread is SO easy and will sure to become a new favorite! Serve this naan alongside a delicious Indian dish like The Best Indian Butter Chicken for an extra special dinner.
This homemade naan bread is light, fluffy and so flavorful! Say goodbye to store bought naan bread forever; this homemade naan is a game changer! Plus, being homemade, you know exactly what ingredients you’re putting in your homemade naan bread.
Another reason why this homemade naan bread is just amazing? Its perfect for dipping up all those delicious saucy dishes like this one right here.
How to make Homemade Naan Bread:
In the bowl of a large stand mixer combine the warm water (from the tap, between 95-110 degrees F), sugar and active dry yeast. Allow to sit for 10 minutes, or until the mixture becomes frothy and rises.
After the yeast has proofed, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the dough just until it comes together without over mixing it. The dough should be sticky, but should still form a ball and be soft without being too sticky. Cover the bowl with plastic wrap and set in a warm place for 1-2 hours, or until the dough has doubled in size. You can also have the dough slow rise overnight in the refrigerator.
After the dough has risen, remove from the bowl and empty out onto a clean work surface slightly dusted with flour. Divide the dough into 8 equal balls and with a rolling pin, roll each piece of dough into a circle, about 6 inches long and ¼-inch thick. Repeat until you have about 10-12 naan flatbreads.
Warm a cast iron skillet over medium-high heat, and brush both sides of the naan with melted butter.
Place the naan on the hot skillet and cook for 1 minute, until you see bubbles starting to form. Flip the naan and cook for an additional 1-2 minutes until larger bubbles appear.
Repeat with the rest of the naan. To serve, drizzle with more melted butter and any herbs or spices, if desired. I used garlic powder. Serve alongside a yummy Indian dish!
These are best served fresh, but can also be kept in an airtight container for a few days.
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Recipe
Homemade Naan Bread
Ingredients
- ¼ cup warm water (between 95-110 degrees F)
- ¾ teaspoons active dry yeast
- 1 tablespoon sugar
- ¾ cup warm whole milk
- 1 cup plain greek yogurt
- 4 cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- melted butter for brushing and serving
- fresh herbs or spices for serving *I used garlic powder
Instructions
- In the bowl of a large stand mixer combine the warm water (from the tap, between 95-110 degrees F), sugar and active dry yeast. Allow to sit for 10 minutes, or until the mixture becomes frothy and rises.
- After the yeast has proofed, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the dough just until it comes together without over mixing it. The dough should be sticky, but should still form a ball and be soft without being too sticky. Cover the bowl with plastic wrap and set in a warm place for 1-2 hours, or until the dough has doubled in size.
- After the dough has risen, remove from the bowl and empty out onto a clean work surface slightly dusted with flour. Divide the dough into 8 equal balls and with a rolling pin, roll each piece of dough into a circle, about 6 inches long and ¼-inch thick. Repeat until you have about 10-12 naan flatbreads.
- Warm a cast iron skillet over medium-high heat, and brush both sides of the naan with melted butter. Place the naan on the hot skillet and cook for 1 minute, until you see bubbles starting to form. Flip the naan and cook for an additional 1-2 minutes until larger bubbles appear.
- Repeat with the rest of the naan and serve with a yummy Indian dish! To serve, brush with more melted butter if desired and sprinkle with any fresh herbs or spices, if desired. I used garlic powder. These are best served fresh, but can also be kept in an airtight container for a few days or freeze them for an easy side later.
Cannot wait to make this one! Looks great!