This homemade naan is light and chewy and perfect for dipping in a delicious sauce. It is the perfect accompaniment to any curry dish.

Easy Homemade Naan Bread: Your Perfect Curry Companion

There’s nothing quite like warm, pillowy naan bread to complement a rich and flavorful curry. While store-bought options are available, the experience of tearing into a freshly baked, homemade naan is unmatched. This recipe delivers incredibly soft, chewy, and flavorful Indian flatbread that’s surprisingly easy to make right in your own kitchen.

As promised and to perfectly pair with our Chicken with Green Curry Sauce, this homemade naan recipe is an absolute game-changer. Forget tough, bland flatbread; this recipe, adapted from Andrea’s Recipes, promises a delightful texture and taste that will elevate any meal. Once you try this, you’ll find yourself making it again and again.

Why Choose Homemade Naan?

Making naan at home offers several advantages that can’t be beaten by pre-packaged alternatives. Firstly, the freshness is unparalleled. Imagine the aroma of warm bread filling your kitchen – that’s something you simply can’t get from a packet. Homemade naan is incredibly soft, light, and boasts a unique chewiness that makes it ideal for soaking up delicious sauces, particularly with a hearty curry. You also have complete control over the ingredients, ensuring a wholesome and additive-free flatbread. Plus, it’s a fun and rewarding baking project that yields impressive results with minimal effort.

The Magic Behind the Dough: Key Ingredients Explained

This recipe relies on a few simple ingredients to create its signature texture and flavor profile:

• All-Purpose Flour: The base of our naan. While specialty flours can be used, all-purpose provides a great balance of structure and tenderness.
• Yeast (Instant): Crucial for the naan’s characteristic airy, bubbly texture. Instant yeast simplifies the process as it doesn’t require activation.
• Baking Powder: Works in conjunction with yeast to give the naan an extra lift and tenderness. This dual leavening helps achieve that perfect fluffy interior.
• Sugar: Not just for sweetness, sugar feeds the yeast, helping it activate and produce more gas, leading to a quicker rise and a more tender crumb.
• Salt: Balances the flavors and strengthens the gluten structure in the dough.
• Egg: Adds richness, helps with elasticity, and contributes to the naan’s golden color.
• Plain Low-Fat Yogurt: This is a secret weapon! Yogurt adds a wonderful tang, but more importantly, its acidity helps tenderize the gluten in the flour, resulting in an exceptionally soft and pliable naan. It also contributes to the bread’s moistness.
• Milk: Provides moisture and further enriches the dough, making it more tender and flavorful.

Naan

Yield:

8
servings

Prep Time:

1 hour
hr
10 minutes
mins

Cook Time:

5 minutes
mins

Total Time:

1 hour
hr
15 minutes
mins

4.50 stars (6 ratings)

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Ingredients

• 14 ounces
  
  all-purpose flour, about 2 3/4 cups, plus more for dusting
• ½ teaspoon
  
  salt
• 1 teaspoon
  
  baking powder
• 2 teaspoons
  
  sugar
• 2 teaspoons
  
  instant yeast
• 1 large
  
  egg
• ½ cup
  
  plain lowfat yogurt
• ½ cup
  
  milk

Instructions

1. In the bowl of a stand mixer (or in a large bowl if kneading by hand), combine the flour, salt, baking powder, sugar, and yeast. In a separate small bowl, whisk together the egg, yogurt, and milk. Pour the wet mixture into the dry ingredients and stir for about 1 minute, ensuring all dry ingredients are fully incorporated into a shaggy dough.
2. If using a stand mixer, increase the speed to 2 and knead the dough until it becomes smooth, elastic, and slightly shiny, typically 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it reaches the desired smooth consistency. Remove the bowl from the mixer (or return dough to a clean bowl) and cover it with a kitchen towel or plastic wrap. Place it in a warm spot to rise until the dough doubles in size, which usually takes about an hour.
3. Position a baking stone or a heavy-duty baking sheet on the lowest rack of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes before you plan to bake. This crucial step ensures the stone or sheet is incredibly hot, mimicking a tandoor oven for optimal puffing.
4. Once the dough has risen, gently punch it down and divide it into eight equal pieces. On a lightly floured surface, use your hands or a rolling pin to shape each piece into a teardrop or oval shape, about 6 to 8 inches across. Don’t worry about perfect uniformity; the rustic look is part of naan’s charm.
5. Carefully transfer two or three pieces of shaped naan dough onto the preheated hot stone or baking sheet. Quickly close the oven door to trap the heat. Watch the naan closely; they will puff up and begin to turn golden brown in spots. This usually takes only about 3 to 5 minutes.
6. Remove the cooked naan from the oven and place it on a serving board. Serve warm immediately with your favorite curry or dip. (The original recipe suggests brushing with garlic butter after baking, but we found the naan to be perfectly delicious and tender without it. Feel free to follow your preference!)

Author:
Mel

Course:
Bread

Cuisine:
Indian, American

Method:
Bake

Serving:
1
Naan

,

Calories:
219
kcal

,

Carbohydrates:
42
g

,

Protein:
8
g

,

Fat:
2
g

,

Saturated Fat:
1
g

,

Cholesterol:
25
mg

,

Sodium:
227
mg

,

Fiber:
2
g

,

Sugar:
3
g

Recommended Products

Bosch Universal Stand Mixer

Liquid Measuring Cup

Cookie Sheet {Half Sheet Pan}

Tips for Achieving Perfect Naan

While the recipe is straightforward, a few tips can ensure your naan turns out perfectly every time:

• Don’t Rush the Rise: Give the dough ample time to rise in a warm, draft-free place. A good rise is essential for light and airy naan. If your kitchen is cool, you can place the bowl in a slightly warm oven (turned off, with just the light on) or a warm water bath.
• Hot Surface is Key: Preheating your baking stone or heavy baking sheet for at least 30 minutes at a high temperature is critical. This high heat mimics a tandoor oven, causing the naan to puff up beautifully and cook quickly, resulting in that signature chewy texture with delicious char marks.
• Don’t Overcrowd the Oven: Cook only two or three pieces of naan at a time. Overcrowding can lower the oven temperature and prevent the naan from cooking evenly and puffing properly.
• Watch Closely: Naan cooks very quickly, typically in 3-5 minutes. Stay by the oven and remove them as soon as they start to blister and brown slightly. Overcooking will make them tough.
• Alternative Cooking Method (Skillet/Griddle): If you don’t have a baking stone or want to avoid heating the oven, you can cook naan on a hot cast iron skillet or griddle on the stovetop. Heat the skillet over medium-high heat until very hot, then cook each naan for 1-2 minutes per side, until puffed and lightly browned. Cover with a lid briefly if needed to encourage puffing.
• Serving Warm: Naan is best served fresh and warm. If you’re cooking multiple batches, keep the cooked naan wrapped in a clean kitchen towel to keep them warm and soft until serving.

Delicious Naan Variations

Once you’ve mastered the basic recipe, feel free to experiment with different flavors:

• Garlic Naan: After cooking, brush the warm naan with melted butter mixed with finely minced garlic and a sprinkle of fresh cilantro.
• Cheese Naan: Before cooking, sprinkle a small amount of shredded cheese (like mozzarella or cheddar) onto one half of the rolled-out dough, fold the other half over, and seal the edges. Gently re-roll to a flatbread shape.
• Herb Naan: Incorporate finely chopped fresh herbs like cilantro, parsley, or chives into the dough or sprinkle them on top before baking.
• Spicy Naan: Add a pinch of red chili flakes or finely chopped green chilies to the dough for a kick.

Perfect Pairings and Serving Suggestions

Naan is incredibly versatile! While it’s a staple with Indian curries and stews, its soft, pillowy texture makes it perfect for so much more:

• With Curries: The classic pairing. Use it to scoop up rich sauces, tender meats, and vegetables.
• As a Side Dish: Serve alongside grilled meats, kebabs, or roasted vegetables.
• Dipping Bread: Fantastic with hummus, baba ghanoush, tzatziki, or any of your favorite dips.
• Mini Pizzas: Use small naan pieces as a base for quick and easy individual pizzas.
• Wraps and Sandwiches: Its pliable nature makes it an excellent choice for wrapping falafel, grilled chicken, or fresh salad ingredients.
• Soups and Stews: A comforting accompaniment to lentil soup, chili, or hearty stews.

Storing and Reheating Naan

Fresh naan is always best, but if you have leftovers, they can be stored and reheated:

• Storage: Once cooled, place naan in an airtight container or a resealable plastic bag at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, freeze individual naan pieces wrapped tightly in plastic wrap and then placed in a freezer-safe bag for up to 1-2 months.
• Reheating: To reheat, sprinkle lightly with water and warm in a preheated oven (350°F / 175°C) for a few minutes until soft, or briefly on a hot dry skillet. Frozen naan can be reheated directly from the freezer.

Frequently Asked Questions About Homemade Naan

Here are answers to some common questions you might have:

1. Can I use active dry yeast instead of instant yeast?

   Yes, you can! If using active dry yeast, you’ll need to activate it first. Warm the milk (or a portion of it) to about 105-115°F (40-46°C), sprinkle the yeast and sugar over it, and let it sit for 5-10 minutes until foamy. Then add this mixture to your dry ingredients as instructed.

2. Why isn’t my naan puffing up?

   Several factors can cause this. The most common reasons are: 1) The oven/baking surface wasn’t hot enough. It needs to be extremely hot for that initial burst of steam to create pockets. 2) The yeast might be old or inactive. 3) The dough wasn’t kneaded enough, so the gluten structure isn’t strong enough to trap the gases. 4) The dough didn’t rise enough. Ensure it doubles in size.

3. Can I make the dough ahead of time?

   Absolutely! After the first rise, you can punch down the dough, place it in an oiled bowl, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, let it come to room temperature for about 30-60 minutes before dividing and shaping.

4. My naan turned out tough. What went wrong?

   Tough naan usually means it was overcooked. Naan cooks very quickly, and even an extra minute or two can make a big difference. It’s also possible the dough was too dry or over-kneaded, which can develop too much gluten, making the bread less tender.

Recipe Source: adapted slightly from Andrea’s Recipes