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Easy Homemade Soft Naan Bread Recipe (Skillet Method)

Two pieces of freshly cooked, soft naan bread with golden brown and charred spots served on a light gray plate.
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Make soft, fluffy, and chewy naan bread at home using only a skillet, no tandoor required. This simple recipe is perfect for serving with your favorite curries.

Ingredients

Scale
  • 1 1/2 cups warm water (about 105-115F)
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup plain yogurt (full fat recommended)
  • 2 tablespoons olive oil, plus more for brushing
  • 2 tablespoons melted butter, for brushing

Instructions

  1. Combine the warm water, yeast, and sugar in a small bowl. Let stand for 5 to 10 minutes until foamy. This shows the yeast is active.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Add the foamy yeast mixture, yogurt, and 2 tablespoons of olive oil to the dry ingredients. Mix with a spoon until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Punch the dough down gently. Divide the dough into 8 equal pieces and roll each piece into a ball. Let the balls rest for 10 minutes.
  7. Heat a heavy-bottomed skillet (cast iron works best) over medium-high heat until very hot. Do not add oil to the skillet.
  8. Working with one ball at a time, roll the dough into an oval or teardrop shape, about 1/8 inch thick.
  9. Place one piece of rolled dough onto the hot, dry skillet. Cook for 1 to 2 minutes until large bubbles form on the surface and the underside is lightly browned.
  10. Flip the naan and cook the second side for about 1 minute until golden spots appear. If you want more charring, briefly hold the cooked side over an open gas flame using tongs (optional).
  11. Remove the cooked naan from the skillet. Immediately brush the top generously with melted butter.
  12. Repeat with the remaining dough pieces, stacking the cooked naan and covering them with a clean kitchen towel to keep them warm and soft.

Notes

  • For Garlic Naan, mix 2 tablespoons of melted butter with 1 clove of minced garlic and brush this mixture onto the naan immediately after cooking instead of plain butter.
  • If your dough is too sticky to handle, add flour one tablespoon at a time while kneading.
  • You can substitute whole wheat flour for up to half of the all-purpose flour for a slightly nuttier flavor.

Nutrition

Find it online: https://savorsensations.com/naan-bread-recipe-easy-soft-skillet/