A fluffy, warm doughy exterior with crispy pan fried edges: this Easy Homemade Naan is truly a staple in my house.
Jump to RecipeYou’ve seen it many times on my blog. Maybe you’ve gotten the recipe from my Homemade Cauliflower Shawarma Naan Flatbreads, or maybe you’ve whipped up my Falafel Naan Wraps with Whipped Feta. Then, of course, there’s my Mom’s favorite recipe, my Greek Chicken and Cauliflower Naan Wraps with Parsley Salad, and even a fun take on a Brunswick Stew. Whether you have made one of these OAM classics, or you simply love a good piece of naan with your Indian takeout, you’re in luck my friend. I finally decided to throw my naan recipe into a full on recipe of its own — because, if it’s not yet obvious, it deserves it.
the breakdown…
Now, I’ve already mentioned a few of my naan tips and tricks in this post, but I’ll go ahead and drop them here for the sake of reiteration:
Naan tips and tricks:
- Use warm milk! Some recipes call for water, but I think milk gives the dough the most plush consistency. And, make sure it’s not too hot. You definitely don’t want to burn your yeast. I usually just take my milk out of the fridge and microwave it for about 1-2 minutes.
- Don’t skip the yeast! I’ve seen plenty of “no yeast” naan recipes, but they truly don’t compare. The yeast allows the dough to fluff up so that it gets large air pockets, which is crucial in any good flatbread.
- Use a scorching hot skillet! Cast iron skillets are best for this recipe, as they retain heat much more than your traditional skillet. I heat up my cast iron for about 2-3 minutes before even adding my first piece of naan, just to ensure that it is hot enough. (pro tip? with such a hot skillet, the cooking process can get quite smokey — open the windows or turn on your hood ahead of time!)
- Grease grease grease! Greasing the skillet and naan is absolutely essential to that golden crust that encompasses the fluffy interior. This recipe calls for olive oil, but any other oil or butter would work well. Go with what you love — just don’t skip it!
- Lastly, keep an eye on your final few pieces of naan. As the skillet continues to heat up, your last few pieces will burn faster, so you may need to cook those for a shorter period of time.
… really, as you can see, making naan is not all too hard at all. Really, it’s the only bread recipe I make on a weekly basis. Yes, weekly. I mean, you can pretty much serve naan as a base of anything. Here are some of my fav flatbreads:
- Indian Chickpea Naan Flatbreads with Cucumber Feta Crema
- Homemade Cauliflower Shawarma Naan Flatbreads
- Southern Style Brunswick Stew Flatbreads
Alternatively, you could top your naan with any of these pizza toppings:
- Balsamic Caramelized Pear, Fig, and Prosciutto Pizza
- Pecorino Crusted Yellow Pizza with Crispy Zucchini
- Cheesy Pea Pesto and Arugula Chicken Pizza
… Oh, and my favorite way to eat this Easy Homemade Naan? Tuck in allll the goods to make one epic sandwich:
Really, though, any of these handhelds would be fabulous with naan:
- Sweet Potato White Bean Chili Quesadillas
- Chicken, Bean, Avocado, and Feta Pita Tostadas
- Jackfruit Carnitas Quesadilla with Mexican Corn Dip
- Lemon Meatball Pitas with Tahini Feta Slaw
- Edamame Pistachio Pesto Shredded Chicken Tacos
- No Mayo Chicken Salad Crunchwraps
- Buffalo Chicken Quesadillas with Avocado Crema
Or, if you’re going more ~classic~ let’s look at some Indian options:
- Healthy Indian Spiced Chicken and Cauliflower
- Green Chutney Crispy Potatoes
- Creamy Curried Lentils with Roasted Eggplant
As you can see, the possibilities with this Easy Homemade Naan are truly endless. You could even fancy it up as it is by brushing on some garlic herb butter, or even a little bit of parmesan! Let me know your favorite way to eat it in the comments below. Enjoy!
Easy Homemade Naan
Course: Sides, BreadCuisine: IndianDifficulty: Easy, Medium6
servings15
minutes10
minutes1
hour
A fluffy, warm doughy exterior with crispy pan fried edges: this Easy Homemade Naan is truly a staple in my house.
Ingredients
¾ cup warm milk, divided
1 tbsp honey
1 tsp instant yeast*
1 cup plain greek yogurt
4 cups all purpose flour, plus more as needed
2 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
¼ cup olive oil, for brushing
Instructions
- In the bowl of a stand mixer (or a large bowl), combine ¼ cup of the warm milk, honey, and instant yeast. The instant yeast should bubble right away. If using active dry yeast, see notes.
- Add the rest of the milk, yogurt, flour, baking powder, baking soda, and salt. Using a dough hook attachment on a stand mixer or a wooden spoon, mix until the dough has completely incorporated, about 3 minutes. If the dough is too sticky, add a few more tablespoons of flour and knead in the bowl until a ball forms. Cover the bowl with plastic wrap or a damp towel and let sit in a warm place for 1-3 hours, or until the dough ball has doubled in size.
- When it has doubled in size, divide the dough into 6 oval-shaped balls and roll out with a rolling pin. They should be about ½ inch thin. Brush both sides of each naan with olive oil.
- Heat a large skillet (cast iron is best) over high heat. Once the pan is very hot, place the oiled naan on the skillet. Quickly cover the skillet with a lid and cook the naan on one side for about 30-45 seconds. Flip and cook for another 30 seconds on the other side. Large toasted spots should appear on one side. Remove from the skillet and repeat with remaining dough balls (Note that as the skillet gets hotter, you may need to reduce the cooking time by a few seconds).
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