This authentic homemade naan bread recipe makes use of a hot cast-iron skillet, not a tandoori oven, and just 6 ingredients that you probably already have on hand. It’s airy, yet chewy and has just a bit of crunch that creates the most addictive bread.
Freshly cooked naan is wonderful with Chana Masala, Chicken Tikka Masala, Butter Chicken, and all kinds of soups or stews, especially curries.
Very! Making naan at home is a cinch. The biggest things to keep in mind are making sure your yeast is fresh (don’t want to use expired stuff or your dough won’t rise) and having a bit of patience. The process of making naan is inherently simple, you’ve just got to be patient with the rising process.
Honey And Cream
If you aren’t into the three separate 30-minute rises, you can prep the dough a day in advance and do a slow rise in the refrigerator, so simple and so hands-off! You can find make ahead instructions in the notes section of the recipe card.
Naan isn’t unhealthy, but I also wouldn’t say it’s overly wholesome. This recipe does make use of healthy fats from Greek yogurt, olive oil, and egg yolk. However, traditional naan uses all-purpose flour which doesn’t bring much of anything to the table other than carbs.
Finish it with a few brushes of melted butter or my addictive honey-garlic butter and you’ll really gild the lily. Maybe not the healthiest part of your day, but will definitely be the most delicious. I choose to live a little.
Grilled Naan With Rosemary Honey & Blackberry Relish
Traditionally, no. Naan is not gluten-free. I haven’t tested this naan bread recipe with gluten-free flour mostly because I wanted to create an authentic naan bread recipe.
However, I do plan to test this down the road with a gluten-free flour blend, as well as few different flours such as whole-wheat and buckwheat. Would you like to see alternative naan bread recipes?
Tandoori refers to a type of Indian cooking that utilizes a tandoor oven. A tandoor oven is most often made of clay with mud or concrete packed around the external sides as insulation. Circular in shape, tandoor ovens often resemble a bottle, slightly tapering at the top to concentrate heat.
Naan Bread With Garlic And Comvita Umf™ 10+ MĀnuka Honey
To prepare a tandoori oven, a fire is started at the base then allowed to die down before cooking. Letting the fire die down and relying on the hot coals ensures an even cooking temperature for hours.
Naan is often cooked in tandoor ovens by slapping the dough against the sides of the clay oven. Long skewers of marinated meats are also cooked in tandoor ovens.
Make homemade naan bread today with this authentic, yet simple recipe that uses a cast-iron skillet—no tandoori oven required. Just 6 ingredients is all you need! The brush the warm naan with a super simple honey-garlic butter for even more flavor.
Apple Brie Flatbread With Walnuts And Honey
Process flour and yeast in a food processor to combine. With processor running, slowly stream in water mixture until just combined and no dry flour remains, about 10 seconds. Let dough rest 10 minutes.
Add salt to dough and process until a satiny, sticky dough ball forms and clears the sides of the bowl, about 1 minute.
Transfer dough to a lightly floured surface and knead until smooth, 1 minute. Shape dough into a tight ball and place in a large, lightly oiled bowl. Cover tightly with plastic wrap and let rise at room temperature 30 minutes.
Barbari Bread (persian Flatbread)
After 30 minutes, fold partially risen dough over itself 8 times by gently lifting and folding edge of dough toward middle, rotating bowl 90-degrees after each fold. Cover with plastic wrap and let rise 30 minutes more. Repeat folding, then cover tightly and let rise one last time for 30 minutes.
Transfer dough to a lightly floured surface and divide into 4 equal pieces. Shape each piece into a smooth, tight ball and transfer to a lightly oiled baking sheet, spacing two inches apart. Cover loosely with lightly oiled plastic wrap and let rise 20 minutes.
Transfer 1 ball to lightly floured surface and sprinkle with flour. Roll piece of dough into an 8–8½-inch round of even thickness, sprinkling with more flour as needed. Using a fork, poke entire surface of dough 30 times.
Easy Naan Bread Recipe
Mist top of dough with water, then transfer to skillet, moist-side down; mist top surface of dough with water and cover. Cook dough until bottom is brown in spots across surface, about 2 minutes. Flip naan, cover and cook until golden brown in spots across surface, about 2 minutes. Transfer naan to baking sheet in oven to keep warm.
Repeat rolling and cooking with 1 more dough ball. Add last teaspoon of oil to cast-iron skillet, wipe out oil, then repeat rolling and cooking remaining 2 dough balls.
For the honey-garlic butter, combine butter, honey, and garlic in a small microwave-safe bowl. Microwave 30–45 seconds on high until butter is melted; whisk to combine then season with salt and pepper. Brush butter mixture over top of cooked naan and serve.
Blue Cheese Naan Bread With Apples, Honey And Onions
Don’t want to make this recipe all in one day? You can prep the dough 1 day ahead and let it slow rise overnight.
Follow recipe through kneading and placing in large oiled bowl. Cover tightly with plastic wrap and refrigerate for 16–24 hours. Then follow recipe instructions beginning with forming into four equal dough balls.
Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.While many people were throwing themselves at sourdough bread making during the pandemic, I was in my kitchen standing over a ball of naan dough. I was constantly working to figure out how to fix some of the issues my longtime recipe had been giving me for years. They’d always turned out fine, my naan breads, but seeing as how naan is literally my favorite thing to eat EVER, I set out to really perfect things. I wanted to learn how to make some stretchy, perfect, restaurant-style, show-stopping naan. And friends, I think we’ve got it with this recipe.This is The Best Homemade Naan I’ve ever tried.
Fluffy Naan Bread
Naan is a Southeast Asian yogurt-based, teardrop-shaped flatbread, typically cooked in a clay tandoor oven. While the origins of this bread are often debated, some say its birth was the result of an experiment after the arrival of Egyptian yeast to India. But a lot of people assert that it was invented in Iran, by the Mughals and Persians.
Indian food is just incredible to me. I love it and don’t currently have many restaurant options where I live (Charleston, SC) to satisfy my cravings. This truth has resulted in lots of fun recipe testing in my home kitchen, giving me a taste of the Indian cuisine I adore so much. If you love trying Indian recipes at home, too, you might want to try my Aloo Tiki inspired Chutney Smashed Potatoes or my Broken Yolk Chutney and Cheddar Baked Naan Sandwiches. These Chickpea Bowls are also amazing.
From the size of the actual breads to the addition of a little honey and the multiple rests the dough takes, I’ve got several easy little steps in this recipe that all matter, in one way or another. They all add up to the best homemade naan I’ve ever tried – no contest. To figure this out, I literally made a naan spreadsheet and compared and contrasted a lot of different recipes that I’d sort of studied, trying to figure out the best combo of both ingredients and steps to get me to my ideal breads.
Homemade Garlic Naan
To that end, my ideal naan is sort of dramatically huge – meant to be pulled apart and shared, or rolled into an amazing wrap. Stretchy and totally, utterly pliable – that’s how I like this bread. And I’d never really nailed that, my naans always being a little dry, a little stiff. Tasty, but stiff. That’s not it for me. It’s not enough.
So, this recipe has eliminated those bad qualities for me, and renders these fluffy, perfectly charred, totally pliable and stretchy flatbreads that I just can’t stop thinking about. I hope you give this recipe a try and let me know what you think!
In terms of its difficulty level, this recipe is probably considered moderate. You shouldn’t be intimidated by the dough making and stretching, as it’s no different than pre-school play-doh, and is just as fun and even MORE rewarding since you get to eat it when you’re done. I’ve got a handful of tips and tricks to help you glide right through the process with the greatest of ease.
The Best Homemade Naan (salted Honey Butter Naan)
Yeast is alive and therefore needs to be treated accordingly, not dousing it in water so hot that it essentially dies, and can’t go to work on your bread. So, while it does tend to vary a bit from bread type to bread type, lukewarm water is typically what is called for when building bread doughs.
For our stovetop naan recipe today, we’re aiming for lukewarm
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