Soft and Fluffy Homemade Naan Bread
There’s nothing quite like the aroma of freshly baked naan bread filling the kitchen. Soft, warm, and slightly chewy, naan is the perfect companion to Indian dishes like curries, dals, or creamy mango chicken. Whether you keep it simple or top it with garlic, coriander, or nigella seeds, this homemade version is worlds better than store-bought. Plus, it’s easier than you might think — the dough is forgiving, and the results are rewarding.
Ingredients
- ⅔ cup milk (150 ml)
- 2¼ tsp dry active yeast or 25 g fresh yeast
- 1 tbsp sugar
- 4 cups all-purpose flour (500 g)
- 1 tsp baking powder
- 1 tsp salt
- ⅔ cup plain yogurt (150 ml)
- ¼ cup neutral oil (4 tbsp)
Optional toppings:
- 3½ tbsp butter (50g) room temperature
- 1 tbsp nigella seeds or sesame seeds
- ¼ cup chopped fresh coriander
- 2 garlic cloves grated
Instructions
Step 1: Activate the Yeast
- Warm the milk until lukewarm (or use room temperature milk).
- Crumble the yeast into the milk, add the sugar, and stir. Let stand for about 5 minutes until it begins to foam slightly.
Step 2: Make the Dough
- In a large mixing bowl, combine the flour, baking powder, and salt.
- Add the yeast mixture, plain yogurt, and oil. Knead the dough for about 10 minutes until smooth. It should be slightly sticky; adjust with a little flour or yogurt if necessary.
Step 3: First Rise
- Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1 hour.
Step 4: Shape the Naan
- Punch down the risen dough and divide it into six equal pieces.
- Roll each piece into a rough ball, then let them rest for about 20 minutes, covered with a clean cloth.
Step 5: Preheat Oven
- Set your oven to 250°C (482°F). If using a pizza stone, place it inside while the oven heats up.
Step 6: Roll Out and Decorate
- Roll each dough ball into a teardrop or oval shape about 5 mm (0.2″) thick.
- Poke a few holes with a fork to prevent ballooning.
- Brush with softened butter and sprinkle with toppings if desired.
Step 7: Bake the Naan
- Bake on a baking sheet lined with parchment paper or directly on a hot pizza stone.
- Bake until puffed and golden brown:
- About 2 minutes on a pizza stone
- About 4–5 minutes on a baking sheet
Step 8: Cool and Serve
- Transfer baked naan to a wire rack.
- Wrap them in a clean kitchen cloth to stay warm until serving.