I've been a huge lover of naan since the first time I had it at an Indian restaurant, so many years ago. As my first foray into Indian flatbreads, naan has always held a special place in my world. While traveling in India, I was first introduced to the amazing variety of other flatbreads made throughout the country - parathas, chapati, roti, dosas. My first roadside paratha in the mountains of northern India on my way to Rewalsar may just be my most nostalgic memory of food in India (amongst an endless array of memorable moments). But at home, I always come to this simple naan recipe when I'm making Indian food. Maybe someday soon, I'll learn to make some more types of Indian flatbread, and share them with you as well.
Last week, I shared my go-to recipe for making Chana Masala at home, something we tend to do on a surprisingly regular basis. It comes together in about 30 minutes, and always satisfies a craving for Indian flavors. If you're looking for something to serve alongside your naan, check it out!
This gorgeous little wooden rolling pin was a gift from my sweet Aunt Therese, and is my go-to for rolling little things like flatbread. But you definitely don't need a dedicated roller to make this recipe! Any rolling pin will work, as will a flat sided bottle like many wine bottles. You'd be surprised what magic a bottle can create!
Whether you're craving to re-create your favorite Indian restaurant meal at home, or exploring new flavors for the first time -- this naan recipe is a simple way to serve a classic at home!
Homemade Naan
1 Tbsp active yeast
1 cup warm water
1/4 cup sugar
3 Tbsp plain yogurt (or milk!)
1 egg
2 tsp salt
1/2 tsp baking soda
4 cups all purpose flour (or half and half all purpose and whole wheat)
optional: minced garlic & melted butter
- In a large bowl, dissolve yeast in warm water with a pinch of sugar. Let sit for about 10 minutes, until the yeast starts to foam a bit.
- Add sugar (minus that pinch!), yogurt, and egg then whisk until combined.
- Add baking soda, salt, and flour and stir with a wooden spoon until the dough comes together. If your dough is really sticky, you can add some additional flour (up to about 3/4 cup).
- Turn dough out onto a lightly floured counter and knead for about 8 minutes.
- Place dough in a lightly oiled bowl and cover with a damp towel. Let rise in a warm place for about an hour, or until the dough has doubled in size.
- Give the dough a good punch, and knead in the garlic if you're planning to use it.
- Pinch off a small handful of dough (about the size of a golfball, or a little larger) and roll into a ball. Place in a lightly oiled 9x13 pan, or on a baking sheet. Repeat until you've made balls with all the dough.
- Cover the pan with that damp towel or plastic wrap, and let rise for another 30 minutes.
- As the last step before you plan to eat, roll each ball into a thin circle and cook in a dry pan over medium high heat for 2-3 minutes on each side, until the bubbles are golden brown.
- If you'd like to butter your naan, brush each side with a little melted butter butter after cooking.
- I like to keep the warm naan wrapped in a towel while cooking the rest, which keeps them warm.