Description

This Easy Naan Bread recipe is a simple, foolproof way to make soft, fluffy naan at home with just a few basic ingredients like all-purpose flour, yogurt, and baking soda. It requires minimal ingredients and time, and uses a cast-iron skillet for stovetop cooking to achieve perfect golden, puffed bread every time. Optionally flavored with garlic and cilantro, this naan pairs beautifully with curries, dips, or can be enjoyed on its own.

Ingredients

Scale

Dough Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup plain yogurt (full-fat preferred)
1/2 cup warm water
2 tablespoons olive oil (plus more for brushing)

Optional Ingredients

2 cloves garlic (minced)
2 tablespoons chopped cilantro

Cook Mode Prevent your screen from going dark

Instructions

Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully blended to create an even base for your naan dough.
Mix Wet Ingredients: In a separate bowl, stir together the plain yogurt, warm water, and olive oil, ensuring the mixture is smooth.
Form Dough: Pour the wet ingredients into the dry ingredients and mix until a shaggy dough begins to form, bringing everything together without overmixing.
Knead Dough: On a floured surface, knead the dough thoroughly for 5 to 7 minutes until it becomes smooth and elastic, which helps develop gluten for soft naan.
Rest Dough: Place the kneaded dough into a lightly oiled bowl, cover it with a cloth or plastic wrap, and let it rest for 1 to 2 hours at room temperature for the dough to relax and slightly rise.
Prepare and Roll: After resting, divide the dough into roughly 8 equal balls. Roll each ball out on a floured surface into your desired naan shape and thickness, typically an oval or tear-drop shape about 1/4 inch thick.
Cook Naan: Heat a cast-iron skillet over medium-high heat until very hot. Cook each rolled dough piece for 2 to 3 minutes on one side until it puffs and shows golden brown spots, then flip and cook the other side for another 2 to 3 minutes. Optionally, brush cooked naan with olive oil, and sprinkle with minced garlic and chopped cilantro if desired.

Notes

For fluffier naan, use full-fat plain yogurt as it boosts tenderness.
Resting the dough is crucial for soft texture and easier rolling.
Cook naan on a very hot cast-iron skillet for best puffing and browning.
You can add minced garlic and chopped cilantro after cooking for enhanced flavor.
If dough is sticky, lightly dust with flour while kneading and rolling but avoid adding too much.
Serve naan warm as a side to curries, soups, or with dips like hummus or tzatziki.
This recipe can be doubled easily for more servings.