We love this delicious, simple homemade naan recipe! My kids frequently request it (and butter chicken).
Now, let’s get one thing straight. I’m not naive enough to think this is like what you’d get living in India or at an Indian restaurant but it’s still absolutely amazing and beats anything you can buy at the grocery store. (I’ve tried the premade kind from a large supermarket grocery store and was not impressed 😉 )
I love breads. Naan might top the list for me. I’ve been known on multiple occasion to go to an Indian restaurant and only order naan. On vacation one year, I saw in Indian option in a mall food court. Of course, I had to order naan. I don’t think the poor man could handle the thought of us sitting there eating plain naan and sent out a bowl of chicken curry as well. I didn’t complain about that all!
If you enjoy naan or even if you just enjoy bread, I hope that you’ll make this recipe! It’s perfect with butter chicken or a curry dish. It would also make a great wrap for sandwiches (check out this recipe for an Indian themed chicken sandwich), naan pizza, or even to snack on plain.
After kneading the dough together, you let it double in size and then divide into balls. Cover with a towel and again let them double in size.
After that second resting period, get your grill or skillet heating up and start rolling out your naan into circular or oblong shapes! Then then you are able to cook and enjoy this homemade naan recipe!
Garlic also makes a fantastic addition to naan! If garlic is your thing, be sure to turn this into a garlic naan recipe by microplaning or finely mincing some fresh garlic and kneading it into the dough. You can also infuse the butter you brush on top of the naan with garlic – perfection!
Homemade Naan Recipe
- 1 tablespoon yeast
- 1 cup warm water
- 3 tablespoons milk
- ¼ teaspoon baking soda
- 1 egg
- 1 teaspoon salt
- 2 tablespoons sugar
- 3½ cups flour
- Optional - 2 teaspoons finely minced garlic
- 2-4 tablespoons melted butter
- Dissolve yeast in warm water and let sit until frothy.
- Add milk, baking soda, egg (poke the yoke several times after you add it to the bowl), salt, sugar, and 1 cup of flour.
- Add enough of the reminder of the flour to make a soft dough. Knead until smooth and elastic.
- Cover bowl and let rise until double in size. (Around 1 hour)
- If adding garlic, knead into the dough now. (Can also add to just part of the dough)
- Divide dough into 16 balls, cover with a towel and allow to double in size. (Around 30 minutes)
- Roll each ball into a fairly thin circle.
- Preheat grill or skillet (stainless steel or cast iron) to medium high. Make sure it's good and hot.
- Before cooking, turn heat to medium low.
- To cook, brush one side of naan with butter. Put buttered side down onto grill or skillet. It should bubble up right away. Brush top side with butter. One side will be done in a minute or two.
- Watch carefully - you don't want to over cook. When the bottom is golden brown in spots, flip and cook the other side.
- When finished, remove and stack on a plate. Cover with a towel to keep warm until all the naan in finished.
Here it is after being cooked on the grill.
This is when it’s cooked in a skillet.
Originally published March 12, 2014