Naan Bread Recipe – Homemade Bread Recipe
Published August 7, 2019. This post may contain affiliate links. Please read my disclosure policy.
This naan bread recipe is light, fluffy, and brushed with garlic butter and served up at any traditional Indian restaurant or kitchen.
Naan bread is a delicious flatbread that is served at every Indian restaurant across American and in India. In addition, it’s just a fantastic delicious bread that can be served up ay any meal, as sandwich bread or even in place of pita bread if you choose. It’s fairly easy to make and is always a crowd-pleaser, especially when finishing with garlic butter.
Garlic Naan
Adding garlic to naan bread is really traditional and nothing short of delicious.
- Add some butter to a small pot along with some finely minced garlic and cook until the butter is melted and the garlic is fragrant.
- Brush one side of the naan bread with the garlic butter and garnish with fresh chopped parsley.
How Long Does It Last
Typically, fresh homemade naan bread will last up to 3 days covered in plastic wrap. It doesn’t have the acid in the bread like a Graham Wheat Rustic Bread Recipe or a Spelt Flour Bread Recipe has so it won’t last as long.
What to Eat with Naan Bread
Since it is Indian, it goes well with any classic Indian recipe, especially my Curry Chicken Recipe. We are huge naan bread fans in our house and I promise once you make it, you’ll start to do it a lot more often.
Traditional Way to Make It
The first way to know if a homemade naan bread is authentic or not is if it has yeast in it. A traditional recipe does not use yeast; However, it can have baking powder in it. In addition, naan bread is cooked in a tandoori oven and since most do not have that at home, a large frying pan will work. Traditional ingredients include:
- flour
- baking soda
- salt
- sugar
- yogurt
- oil
- milk
Several traditional recipes include baking powder in addition to these ingredients.
How to Make Homemade Naan Bread
- 1. Mix together all dry ingredients into a large bowl.
- 2. Form a well with the dry ingredients int the bowl.
- 3. Add in the oil and yogurt to the center of the well.
- 4. Begin to knead the dough while slowly adding in the milk. Chef Tip: You do not have to use all of the milk, consistency of maintaining a soft dough is key.
- 5. Knead the dough for 5-7 minutes.
- 6. Add the dough to a container and cover with plastic wrap.
- 7. Let the dough proof for 1 hour in a warm place or until it has risen to almost double the size. An easy way to proof the dough is to place the bowl into the oven while it is turned off, but the oven light is on.
- 8. Remove the dough and give it a quick knead.
- 9. Separate the dough into equal-sized small bowls.
- 10. Roll each dough ball on a clean surface dusted with flour until it is oval in shape.
- 11. Brush with a little water on one side of the dough.
- 12. Add the water brushed side of them down on a large skillet on medium-high heat and cook for 1 to 2 minutes. Chef Tip: Water helps it stick and to the pan so you can cook on both sides and helps to brown.
- 13. Turn the pan over and cook over the flames like you are roasting marshmallows.
- 14. Repeat until all of the dough is done and cooked.
Reheat and Storage
How To Reheat: To reheat simply wrap in foil and place in the oven at 250° for 5-7 minutes. If you need something faster, then place in the microwave for 20-30 seconds on high heat.
Storing and Freezing: Naan bread should be stored at room temperature covered in plastic and will stay fresh for up to 3 days. For freezing cover in plastic and keep in the freezer for up to 2 months.
More Amazing Bread Recipes
- Homemade Pita Bread Recipe
- Homemade White Bread
- Artisan Country Loaf
- French Boule with Poolish
- Kamut Flour Bread with Biga
Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
Naan Bread Recipe
Ingredients
- 4 cups Bob’s Red Mill All-Purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon powdered sugar
- 1 teaspoon sea salt
- 1/2 cup vegetable oil
- 1 ¼ cup plain whole milk yogurt
- 1/2 cup whole milk
- 1 stick of unsalted butter
- 5 finely minced cloves of garlic
Instructions
- Add the flour, baking soda, baking powder, powdered sugar, and salt to a bowl and mix until combined. Form a well.
- Pour the oil and yogurt to the center of the well and begin mixing with your hands. Slowly pour in the milk as needed to make a soft dough.
- Knead for 5 to 7 minutes and then add to a bowl, cover with plastic and let sit in a warm place for 1 hour.
- Unwrap and form 12 equal-sized dough balls. Roll each dough ball out on a clean surface lightly dusted with flour. Brush 1 side with water before cooking.
- Add the water brushed side down on a large preheated saute pan at medium-high heat and cook for 1 to 2 minutes.
- Flip the pan over and roast the other side of the bread over the open flame until browned.
- Repeat until all of the bread is done cooking. Keep warm.
- In a small pot melt the butter and garlic together and cook for medium heat just until the garlic is fragrant, which takes about 2 minutes.
- Brush the bread with the garlic butter and serve garnished with optional chopped parsley.
Notes
Nutrition
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I made it using a large cast iron flat skillet in the oven at 400 F came up fantastic. Used the bread as the base of a middle eastern dish called musakhan which is a combination of a large amount of sauted onion in pure olive oil and sumac, topped with boiled then roasted chicken.
Can almond flour be substituted for the regular flour? If so, will I need to increase or decrease the amount?
unfortunately no.
Thank you so much for this recipe, it turned out amazing. I couldn’t make it stick on the pan upside down, but cooked fine just on the pan.
The bonus was that the first time I made it, I rolled out and fried the left over for lunch the next day and wallah I had battura. Ate it will some channa masala.
The next time I did the same and filled it with some taco meat, lettuce, tomato and sour cream and had awesome Chalupas.
So it it’s a three in one recipe for me! Thanks again! You have made my quarantine cooking so much more interesting.
Any thoughts on how to include discard sourdough into the Naan recipe . Would appreciate your input.
Well, I’ve never done with starter so I can’t give you exact measurements. The starter should be about 12%-15% of total flour but you would need to figure out the amounts of folds needed, proofing time, and then hydration amount.
Oh man this is so good! And easy! Thank you,Billy!
My question is why do you promote Red Mill products. ex: flours.
Can you use the brand of our choice? If not why not….
of course, you can! For many years I was in a partnership with Bob’s Red Mill because I love their flours and often use them. You are welcome to use whatever flour you’d like.
I luvs ya, Billy. But surely it’s just *naan*, not *naan bread*. That would be like *baguette bread*. Or a *spaniel dog*. One for the Department of Redundancy Department.
I do know that, however when people search for it on google they most often search for “naan bread,” which is why that’s in there and why I say it as well.
Turned out perfectly! I loved the added garlic to the recipe…delicious!
Hello..this looks like a wonderful recipe.
I have very heavy frying pans and the thought of turning them upside down over the flame just makes my wrists hurt thinking about that.
Could I just put them under the broiler for a few minutes…of course I would watch carefully? Thanks..this looks like a wonderful recipe.
Yes it would hah! You can definitely throw them under the broiler and it will cook quickly so be sure to watch it closely!
Naan bread is one of my favorites! I love this garlic version! It was great as a snack with hummus.
I can eat about 12 servings of homemade naan. I love it so much, and this recipe is a total keeper!
I am so excited to try this! Love the step by step on how to make this come out perfectly!
My family loved it! Your recipe is really easy to make!