Easy Naan Recipe
You will be hard pressed to go back to eating store bought Naan bread after making this easy Naan 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
- 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 2-3 extra tbsp for dusting
- 1 teaspoon salt
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 FLOUR AND SALT: in medium bowl. Make a well in center and set aside.
MAKE DOUGH: Add yeast mixture to flour. Stir with wooden spoon until dough begins to form. Turn out onto a floured board (I cover it in parchment for easy clean up). Knead dough for 3 minutes, adding a little flour if it's too sticky. You may need up to 2 tbsp extra flour. Do not add too much flour or bread will become tough/dense. Fold dough into a smooth ball and place in a medium 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 environment 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 dusted with flour. Punch it down. Cut into 4 equal pieces. Stretch each piece out by hand or use a rolling pin to flatten and shape dough into approximate ovals about 7-8" long and 1/4 inch thick.
GRILL NAAN: (Note 2 to pan fry). Clean and oil grill. Heat grill to high - about 475-500F. 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 for 1 minute until bubbles appear. Flip over and cook for 1 more minute. If desired, brush with melted butter (or oil) and chopped (or dried) herbs and seasonings of your choice e.g. garlic powder, onions powder, cumin, coriander. Note 3 to rewarm.
- 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.
- Pan Fry Method: Heat large cast iron or non stick pan to medium high. 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 appear. No need to cover pan. Flip over and cook another 2-3 minutes. Transfer to a plate. Repeat with remaining naan.
- To rewarm: Naan is best served warm if used for dipping. If making it earlier in the day or the day before, rewarm in 375-400F oven for a couple of minutes or on grill for a minute.
- Make Ahead:
Nutrition values are estimates based on 1/4 of the recipe - one large naan per serving.
- 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