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Naan Bread – This homemade naan bread is a soft and chewy Indian style flatbread. A simple and easy dough that makes for the most delicious bread! It is great to brush with butter and garlic for an easy garlic naan recipe.
I love Indian food. It was something we first started making about 10 years ago, and now it is a staple at our house. One of the best parts of having Indian food at a restaurant is the traditional naan bread they serve. We are partial to garlic naan, which just means it is brushed with garlic butter when it is grilled. Either way, it is a must when Butter Chicken is on the menu!
What is Naan Bread
It is a baked flatbread that is common in Southeast Asia. It is usually grilled in a tandoori oven, but at home you can grill it on a skillet to get it nice and browned.
What is the Difference between Naan Bread and Pita Bread
Naan bread is a softer flatbread. It usually contains yogurt, milk and eggs or butter in it, that give the dough a different texture than pita bread.
I love making homemade bread, there is just something about the smell of it baking in the oven and slicing into a warm fresh loaf. This is a little different, but it still has the same satisfaction. You can smell the yeast as it rises, and watching the little bubbles plump up as it cooks makes you hungry.
How to Make Naan Bread
- Start by mixing yeast, water and sugar together and let it stand for a few minutes. You want the yeast to “bloom” or start to foam up.
- In a large bowl or a stand mixer mix together about 3 cups of flour, baking soda, and salt. Start with less flour and you will add to get the dough to come together.
- Mix in the water mixture, olive oil, egg, and yogurt and stir until a soft dough forms. You can add a little bit more flour as you mix together everything to come together.
- Knead dough for 4-5 minutes, you can use a stand mixer on low or use your hands. Sprinkle the counter with flour and add more to the mixer if necessary for the dough to come together. Cover the dough and let rise for about an hour until it has doubled in size.
- After the dough has risen, punch the dough down and divide into 8 equal sized pieces. And roll them into about a 6 inch circle.
- Cook on a griddle or large skillet over medium high heat for 2-3 minutes per side. You want little bubbles to form and puff up, that is a sign it is time to flip. Brush with garlic butter before flipping to make it even more delicious.
How to Store Naan Bread
Let the bread cool completely and store any leftovers in a plastic storage bag. It will last in the pantry for 4-5 days. To reheat I like to put in a skillet and cook 1-2 minutes on each side to get it warm and soft again.
Can You Freeze Naan Bread
Yes, you definitely can. Let the bread cool completely and then wrap in plastic wrap or foil and then place in an air tight container before placing in the freezer. To thaw just let is sit on the counter for a few hours before it is soft. Then reheat in a skillet to serve. It is great to use for sandwiches, use as a pizza crust, or cut into pieces and use as a dipper.
What to Serve with Naan Bread
- Chicken Tikka Masala
- Quick Chicken Curry
- Coconut Chicken Curry
- Chicken Vindaloo
- Indian Lentil Soup
- Basil Coconut Curry
Naan Bread
Ingredients
- 1 package active dry yeast
- 1 cup warm water, 110-115º F
- 1 Tablespoon sugar
- 3 Tablespoons olive oil
- 1 large egg, beaten
- 1/4 cup plain yogurt
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- 3 1/2 cups bread flour
- 2 teaspoon garlic, minced
- 1/4 cup butter
Instructions
- In a large bowl, dissolve yeast and sugar in warm water. Let it stand for 10 minutes, until it becomes frothy.
- In a separate bowl mix together 3 cups flour, salt and baking soda. Mix in the water mixture, olive oil, egg, and yogurt and stir until a soft dough forms. Knead for 4-5 minutes on a lightly floured surface, until smooth. Place dough in a well oiled bowl, cover and let rise for 1 hour, until it has doubled in size.
- Punch down the dough. Divide into 8 equal size balls of dough. Roll into a 6 inch circle.
- Heat grill, large skillet or griddle to medium high heat. Lightly oil the pan or use non-stick spray. Cook for 2 or 3 minutes, until it starts to get puffy, and little bubbles form. Brush the uncooked side with the garlic butter, and turn over. Brush the other side with butter, and cook for another 2 minutes. Remove from grill, and finish cooking the rest of the bread
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have never made naan at home (and my husband is of Indian origin)!!! Must try this out… it looks perfect! I was in NZ too for Easter… amazing, we might have been in the same place at the same time!!! hehehe
I have never made naan at home (and my husband is of Indian origin)!!! Must try this out… it looks perfect! I was in NZ too for Easter… amazing, we might have been in the same place at the same time!!! hehehe
I never make this before.. sounds wonderful though.. thx for sharing.. your naan bread looks great! ^,^
I never make this before.. sounds wonderful though.. thx for sharing.. your naan bread looks great! ^,^
How FREAKING cool that you made your own naan!
How FREAKING cool that you made your own naan!
Thanks for relinking to this – I have been wanting to make naan and have seen this recipe. Glad to know it’s a keeper!
Naan bread is a must for me with most Indian meals – these look perfect!
I am excited to make a batch of this bread. I love that it freezes well too.
I can’t wait to make this. So easy and simple is right up my alley. Thank you!