Homemade Naan Bread

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I have always wanted to make my own naan bread. They are much softer and you will never go back to shop-bought naan. Some effort and time are needed, but all worth it!

With this recipe, you will be able to make 8 small naans, approximately 15-18 cm long.

 

Difficulty: Intermediate Prep Time 10 mins Cook Time 5 mins Rest Time 1 hr Total Time 1 hr 15 mins
Servings: 8
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Put the flour in a bowl. Add the yeast to one side of the bowl and the salt and sugar on the opposite side. Place the yogurt and oil in the middle and mix well with your hands.
  2. Slowly add the water until you get a soft dough (you may need more or less water, depending on how humid the flour is). Transfer the dough on a clean wooden surface, lightly dusted with flour, and knead the dough for 5 minutes. Shape the dough into a ball and place into a lightly oiled bowl, cover and leave to rest in a warm place for 1 hour or until the dough is double in size.
  3. Divide the dough into 8 small balls. Roll one ball at a time on a lightly floured surface into an oval-shaped naan (approx. 15-18 cm long).
  4. Heat a flat pan with a little bit of oil. Brush one side of the naan with melted butter and transfer it to the hot pan (the side with butter facing up) and cook for 2 minutes on medium-high heat (you will have to see a lot of bubbles forming on the surface). Turn the naan over and cook the other side for further 2 minutes. Remove from the pan and spread some more melted butter on top. Repeat the process with the rest of the dough (while doing so, keep the cooked naan in a clean tea towel so they keep warm).
  5. Serve the naan warm.
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