How To Make Your Own Naan Bread
- Total Time: 2 hours 10 mins
- Yield: 4 1x
Description
Learn to make a restaurant-quality version of the versatile Indian flatbread at home.
Ingredients
- 2 cups (480 ml) of All purpose Flour
- 1/2 cup (120 ml) of Warm Milk
- 1/2 cup (120 ml) of yogurt
- 1/4 tsp of Salt
- 3/4 tsp of Baking powder
- 1/2 tsp of Baking soda
- 1/2 tbsp of Sugar
- 1/2 tbsp of Oil
- Finely chopped garlic, cumin, mint leaves for toppings, Optional
Instructions
- Place all the dry ingredients in a mixing bowl and whisk well . Make a well in flour and add milk and yogurt to it slowly and combine it together
- Knead well to form a soft dough. Dough should be soft enough to be able to dig your finger into it without any pressure
- Cover with damp cloth and let it sit in a warm place for 2 hrs
- After few hours, on dusted work place , take out the dough and knead for about 5 minutes and divide into equal portions
- Dust again and flatten the portions slowly into a thinly rolled bread ,a little thick and elongated like oval shaped
- If you like to add any toppings, you can add now like garlic ,cumin seeds,coriander leaves and some butter on naan on one side
- And apply some water on the other side
- Heat a wide skillet on medium heat, when its hot and place the wet side of naan on to the pan and cover with lid for 30-40 seconds , you will see some bubbles on it .
- Flip other side on direct flame with help of tongs until you see charred brown spots all over the naan.
- Smoother some butter over the naan and serve warm. It tastes delicious.
- Prep Time: 2 hours
- Cook Time: 10 mins
- Category: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 220
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Frequently Asked Questions
Why does the dough need to rest for 2 hours?
The instructions say to cover the dough with a damp cloth and let it sit in a warm place for 2 hours. This resting time allows the baking powder and baking soda to activate and the gluten to relax, which makes the dough soft enough that you can press your finger into it without any resistance — the recipe’s own test for readiness.
Why is one side of the naan brushed with water before going on the pan?
The wet side goes face-down on the hot skillet and the pan is covered with a lid for 30–40 seconds. The moisture creates steam under the lid, which helps the naan puff and bubble. The dry side is then flipped directly over an open flame with tongs to develop the charred brown spots characteristic of restaurant-style naan.
