Here’s a simple and soft Naan bread recipe—perfect for pairing with curries or using as a wrap:
🍞 Ingredients (Makes 6–8 naans)
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 2 tbsp plain yogurt
- 2 tbsp oil or melted butter
- ¾ cup warm water (110°F / 43°C)
- Optional: garlic, cilantro, or nigella seeds for topping
🍴 Instructions
1. Make the dough:
- In a large bowl, combine flour, sugar, salt, and baking powder.
- Mix in yogurt and oil.
- Gradually add warm water, kneading until a soft, slightly sticky dough forms.
2. Knead and rest:
- Knead on a floured surface for 6–8 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover, and let rest 1–2 hours until slightly puffed.
3. Shape the naans:
- Divide dough into 6–8 equal portions.
- Roll each portion into an oval or teardrop shape about ¼-inch thick.
4. Cook the naans:
Stovetop method (cast iron skillet):
- Preheat skillet over medium-high heat.
- Place naan on the hot skillet; cook 1–2 minutes until bubbles form.
- Flip and cook another 1–2 minutes until golden brown.
- Optional: brush with melted butter or garlic butter.
Oven method:
- Preheat oven to 475°F (245°C) with a baking stone or tray.
- Bake naan 3–5 minutes until puffed and golden.
5. Serve:
- Serve warm with curry, soup, or dips.
- Can top with garlic, cilantro, or sesame seeds before cooking for extra flavor.
💡 Tips for Perfect Naan:
- Yogurt keeps the dough soft and gives slight tanginess.
- High heat is key for those characteristic naan bubbles.
- Store leftovers in an airtight container; reheat on a skillet or oven.
If you want, I can also give a quick 30-minute naan version that doesn’t need resting—great for last-minute meals.
Do you want me to share that quick version?
