Ingredients
• 2 cups (250g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) salt
• 1 teaspoon (5g) baking powder
• 1 teaspoon (5g) sugar
• 1/2 cup (120ml) warm water
• 1/4 cup (60g) plain yogurt
• 2 tablespoons (30ml) milk
• 2 tablespoons (30ml) melted butter or ghee, plus more for brushing
Instructions
- Activate the Yeast: In a large bowl, combine the warm water, sugar, and a pinch of the flour. Stir to dissolve the sugar, then let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Make the Dough: Add the remaining flour, salt, baking powder, yogurt, milk, and melted butter to the proofed yeast mixture. Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
- Shaping the Naan: Punch down the dough to release any air bubbles. Divide the dough into 8 equal pieces. On a lightly floured surface, use your hands or a rolling pin to gently stretch and flatten each piece into an oval or teardrop shape, about 1/4-inch thick.
- Cooking the Naan: Heat a large cast-iron skillet or griddle over high heat. Working in batches, place the shaped naan dough onto the hot surface. Cook for 1-2 minutes per side, or until the naan is puffed up and lightly charred. Brush the cooked naan with melted butter or ghee before transferring to a plate.
- Second Rise (Optional): For an even softer and more pillowy texture, you can let the cooked naan rest for 5-10 minutes before serving. This additional rise time will further develop the gluten and create a more tender crumb.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Category: Breakfast
- Cuisine: Indian
Keywords: Homemade Naan Bread Recipe