Description
Make soft, fluffy, restaurant-style naan bread at home using a simple skillet method. This recipe includes garlic butter for a rich flavor.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup warm water (about 105-115°F)
- 1/4 cup plain yogurt
- 1 tablespoon olive oil plus more for brushing
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter, melted
Instructions
- In a small bowl, dissolve the yeast and sugar in the warm water. Let stand for 5 to 10 minutes until foamy.
- In a large bowl, whisk together the flour and salt.
- Add the yeast mixture, yogurt, and 1 tablespoon of olive oil to the flour mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough rises, prepare the garlic butter: Combine the melted butter, minced garlic, and a pinch of salt in a small bowl. Set aside.
- Gently punch down the risen dough and divide it into 6 equal pieces. Roll each piece into an oval or teardrop shape, about 1/8 inch thick.
- Heat a dry cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
- Place one piece of rolled dough onto the hot skillet. Cook for 1 to 2 minutes until bubbles form on the surface and the underside is lightly browned.
- Flip the naan and cook the second side for about 1 minute until browned spots appear.
- Remove the cooked naan from the skillet and immediately brush the top generously with the prepared garlic butter.
- Repeat with the remaining dough pieces, stacking the cooked naan and keeping them covered lightly to stay warm.
Notes
- For a vegan version, substitute the yogurt with an equal amount of unsweetened non-dairy yogurt and use vegan butter for the topping.
- If you prefer a slightly tangier flavor, let the dough rise in the refrigerator overnight after the first rise.
- If you do not have yeast, you can make a quick, unleavened version by omitting the yeast and letting the dough rest for only 15 minutes before rolling.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 2
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
- Cholesterol: 10