It’s been raining the past couple days, so instead of being outside enjoying the sun – per usual when it’s summer break – I’ve been cozying on the couch watching reruns of HGTV and in the kitchen experimenting with some new recipes.

I am a huge fan of all kinds of different ethnicities of food. I have the motto, “I’ll try anything once and if I don’t like it, I won’t eat it again.”

Anyway, Indian food is at the top of my list of favorites. Right there next to Mexican. Then maybe Chinese/Asian right below that.

Meh… it changes all the time, haha, and it’s all good.

So while it’s been raining outside, I thought I would try my hand at making some homemade naan bread.

I’ve already successfully made homemade pizza dough and homemade pita bread, why not give it a shot.

What is Homemade Naan?

Naan is a traditional Indian flatbread that is typically cooked in a tandoor oven. It’s known for its soft, pillowy texture and slightly charred, crispy edges.

While making naan at home without a tandoor might seem daunting, a hot cast iron skillet works wonderfully to achieve similar results.

Why You’ll Love this Recipe

This homemade naan recipe is special to me because it brings back memories of family gatherings and festive meals. The combination of warm, buttery bread with the aromatic garlic is simply irresistible. Plus, it’s incredibly versatile and can be paired with a variety of dishes.

Ingredients

• Warm Water: Essential for activating the yeast, which helps the dough rise and gives the naan its airy texture.
• Honey: Adds a touch of sweetness and helps to activate the yeast.
• Active Dry Yeast: The leavening agent that makes the dough rise, resulting in a fluffy texture.
• All-Purpose Flour: The base of the dough, providing structure and chewiness.
• Plain Greek Yogurt: Adds moisture and a slight tanginess, contributing to the naan’s soft texture.
• Salt: Enhances the overall flavor of the naan.
• Baking Powder: Works alongside the yeast to give the naan a light, airy texture.
• Large Egg: Adds richness and helps bind the dough together.
• Unsalted Butter: Adds richness and flavor, especially when brushed on the naan before cooking.
• Garlic: Infuses the naan with a delicious, aromatic flavor when mixed with the melted butter.

Substitutions & Additions

Honey: You can substitute honey with sugar or maple syrup if you prefer.

Greek Yogurt: Regular plain yogurt or even sour cream can be used as a substitute.

Butter: For a vegan option, use olive oil or a plant-based butter.

How to Make this Recipe

Activate the Yeast: In a small bowl, stir together honey and warm water until honey is dissolved. Stir in yeast and let sit for about 5 minutes until yeast is foamy.

Prepare the Dough: Add the yeast mixture to the bowl of a stand mixer with the dough hook attachment. Turn it on low and add flour, yogurt, salt, baking powder, and egg. Mix until the dough forms a ball and begins to pull away from the sides of the bowl, about 6-8 minutes.

First Rise: Turn the dough out onto a floured surface. Coat the bowl with olive oil or cooking spray and place the dough back into the bowl. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 1-2 hours.

Prepare the Garlic Butter: When the dough is almost ready, melt butter in the microwave and stir in minced garlic.

Shape the Naan: Turn the dough out onto a floured surface and cut it into 8 equal pieces. Roll each piece into a ball and then use a rolling pin to roll out to about 1/4 inch thick. Brush both sides with the garlic butter mixture.

Cook the Naan: Heat a cast iron skillet over medium-high heat. Once the pan is very hot, place one rolled-out dough into the skillet and cook for 1 minute. Flip and cook for an additional minute until lightly golden. Transfer to a paper towel-lined plate and sprinkle with a small amount of salt if desired. Repeat with the remaining dough.

Cooking Tips & Tricks

Yeast Activation: Ensure your water is warm but not hot to avoid killing the yeast.

Dough Consistency: If the dough is too sticky, add a bit more flour. If it’s too dry, add a little water.

Skillet Temperature: Make sure your skillet is very hot before cooking the naan to achieve the perfect texture.

Serving Suggestions

Homemade naan is incredibly versatile. Serve it with your favorite curry, use it as a base for naan pizzas, or enjoy it with dips like hummus or tzatziki. For a sweet twist, brush it with melted butter and sprinkle with cinnamon sugar.

Storage Suggestions

Store any leftover naan in an airtight container at room temperature for up to 2 days. To reheat, simply warm it in a skillet or microwave. You can also freeze naan for up to 2 months. To reheat, thaw at room temperature and warm in a skillet.

Recipe FAQ

Can I make naan without a stand mixer? Yes, you can knead the dough by hand. It will take about 10-12 minutes to achieve the right consistency.

Can I make naan ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and cooking.

Can I use whole wheat flour? Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option.

Making homemade naan is a rewarding experience that brings the flavors of Indian cuisine right into your kitchen. With this easy-to-follow recipe, you’ll have soft, fluffy naan bread that’s perfect for any meal.

But now I definitely have to try and make my favorite butter chicken (I did, here it is!! And it came out SO good!!) dish.