Easy Naan Bread Recipe
You will be hard pressed to go back to eating store bought Naan bread after making this easy naan bread recipe. With 4 basic ingredients and no special equipment, treat yourself to a delicious, versatile soft chewy bread for dipping, scooping or filling.
Servings (change as needed): 4 naan
Ingredients
- 3/4 cup warm water (105-110F if you want to measure. I don't)
- 1 teaspoon active dry yeast Note 1
- 1/2 tablespoon granulated sugar (or honey)
- 1 1/2 cups all purpose flour plus up to an extra 1/4 cup/32 grams if dough is sticky (climate can affect it)
- 1 teaspoon salt
Instructions
- ACTIVATE YEAST: Measure water is a small bowl or measuring cup. Stir in yeast and sugar. Let sit for 10 minutes until foamy or cloudy.
- MIX DRY INGREDIENTS: Mix flour and salt in medium to large bowl. Make a well in center and set aside.
- MAKE DOUGH: Add yeast mixture to dry ingredients. Stir with wooden spoon until soft dough begins to form. Turn out onto a floured surface (I cover surface with parchment for easy clean up). Knead dough for 3 minutes, adding just enough flour if it's too sticky. You may need up to 1/4 cup/32 grams extra flour. Do not add too much flour or bread will become tough/dense. Fold into a smooth ball of dough and place in a medium to large bowl sprayed with oil. Spray top of dough lightly with oil as well.
- LET DOUGH RISE: Cover bowl loosely with plastic wrap and let it rise in a warm place for 40-60 minutes. Tip: To speed up the rise, I turn my oven to warm, open the oven door a few inches and place the bowl at the edge of the stove top to get warmth from oven. The dough should double in size.
- FORM NAAN: Transfer dough to cutting board with a lightly floured surface. Punch it down. Cut into 4 equal portions. Stretch each piece out by hand or use a rolling pin to flatten and shape dough into approximate ovals (or the traditional teardrop shape) about 7-8" long/20 cm and 1/4 inch thick/63 mm.
- GRILL NAAN: (Note 2 to pan fry). Clean and oil grill. Heat grill to high - about 475-500F/246-260C. Spray one side of naan with oil. When grill is hot, place the 4 naan, oil side down, directly onto grill. As you're transferring each naan to the grill, it will stretch out a bit more, but don't stretch it too thin. You want some fluffiness and chewiness in your naan. Spray the side facing up. Close lid. Cook first side for 1 minute until bubbles appear. Flip over and cook other side for 1 more minute. The finished naan will have golden bubbles or grill marks.If desired, brush with a little oil, melted butter or garlic butter and chopped (or dried) herbs and seasonings of your choice e.g. garlic powder, onions powder, cumin, coriander. Note 3 to reheat naan.
Notes
- Yeast: Make sure your yeast has not expired. To use instant or rapid rise yeast instead of active dry yeast, just mix the yeast into the flour and salt, then add the warm water. No need to activate the yeast in the warm water for 10 minutes.
- Dry Fry/Pan Fry Method: Heat large cast iron skillet or non stick pan to medium high heat. Spray one side of naan with oil. Place one naan, oil side down in pan. Spray side facing up with oil as well. Cook naan for about 2 minutes until bubbles (air pockets) appear. No need to cover pan. Flip over and cook another 2-3 minutes until golden brown spots appear. Transfer to a plate. Repeat with remaining naan.
- How to reheat naan: Naan is best served warm if used for dipping. If making it earlier in the day or the day before, rewarm in 375-400F/204C oven for a couple of minutes or on grill for a minute.
- Flavor variations: Cook the naan, brush it with oil or butter, then add some flavor if you like. Some good options are: granulated garlic, sea salt, toasted sesame seeds, everything bagel seasoning, fresh herbs or zaatar.
- Make Ahead:
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- Make the dough ahead. After the dough has risen, punch it down, place it in a bag sprayed with a bit of oil and refrigerate for up to two days. Or freeze it for up to 2 months.
- Make the naan, then store it in a sealed bag or container for up to 2 days on the counter, 3-4 days in the fridge or in the freezer for a month. Warm in 350-375F oven for 4-5 minutes or on grill for 2 minutes. Watch that is doesn't burn.
Calories: 186kcal | Carbohydrates: 39g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 79mg | Fiber: 2g | Sugar: 2g | Calcium: 7mg | Iron: 2mg