Fluffy Homemade Naan Bread (Printable Version)
Soft, chewy homemade naan with fluffy texture and subtle buttery finish, ideal for Indian-inspired meals.
# Ingredients List:
→ Dough
01 -
1 tsp instant yeast
02 -
1/2 cup warm tap water (105°F)
03 -
1 tbsp white sugar
04 -
2 tbsp whole milk
05 -
1 1/2 tbsp whisked egg (approx. half an egg)
06 -
1/2 tsp kosher salt
07 -
1 3/4 cups bread flour
08 -
2 tbsp ghee or unsalted butter, melted
→ Finishes
09 -
2 tbsp ghee or unsalted butter, melted
10 -
1 small garlic clove (optional, for garlic butter)
11 -
Nigella seeds (optional)
12 -
Finely chopped coriander/cilantro (optional)
→ Cheese Naan Option
13 -
1/4 cup shredded melting cheese (e.g. Monterey Jack, cheddar, Colby)
# How to Make It:
01 -
In a small bowl, combine instant yeast, warm water, and sugar. Cover and let sit for 10 minutes until foamy.
02 -
Whisk together whole milk and whisked egg in a separate bowl until blended.
03 -
Sift bread flour and kosher salt into a large bowl.
04 -
Create a well in the flour. Add yeast mixture, melted ghee or butter, and egg-milk mixture. Stir with spatula until mostly combined, then form into a dough ball by hand without kneading.
05 -
Cover dough with plastic wrap and place in a warm area. Let rise for 1 to 1.5 hours until doubled in size.
06 -
Transfer dough to a floured surface. Cut into 6 equal pieces and shape each into a smooth ball.
07 -
Place dough balls on a floured tray, lightly dust with flour, cover loosely with kitchen towel. Let rise 15 minutes until approximately 50% larger.
08 -
Flatten one dough ball on a floured surface and roll into a 6.5-inch diameter circle, about 1/8 inch thick.
09 -
Preheat a cast iron skillet over high heat until wisps of smoke appear. Lightly oil surface with 1/2 teaspoon oil on a paper towel.
10 -
Place rolled dough in hot skillet. Cook 1 to 1.5 minutes until bottom is deep golden with charred spots and surface bubbles form.
11 -
Flip and cook for 1 minute until bubbles turn golden brown.
12 -
Remove naan and set aside. Repeat rolling and cooking for remaining dough pieces, adjusting skillet heat as needed.
13 -
Brush hot naan with melted ghee or butter (or garlic butter if desired). Optionally sprinkle with nigella seeds and cilantro. Serve warm.
# Extra Tips:
01 -
Use bread flour for the softest texture; all-purpose flour is acceptable. Garlic butter can be made by infusing melted butter with crushed garlic. Dough can be refrigerated after first rise and used within 24 hours.