I’ve got you covered with a super simple Naan Bread recipe that’s foolproof for beginners.
Naan is a soft, fluffy flatbread that’s perfect for scooping up your favorite dishes or enjoying on its own.
In this post, I’ll break down each step in plain language, making it easy for you to follow along.
You’ll learn exactly what ingredients you need, how to mix and knead the dough, and the best way to cook it to get that perfect texture.
I promise, by the end of this, you’ll have delicious homemade Naan on your table, and you’ll be amazed at how simple it was to make.
Let’s get started and turn you into a Naan-making pro!
Understanding Naan Bread
Naan bread is more than just a type of bread; it’s a cultural symbol, a piece of culinary art that has travelled across continents and time to grace our tables.
Traditionally cooked in a tandoor, a cylindrical clay oven, its distinctive taste and texture can still be achieved with tools you likely have in your kitchen.
Ingredients List
Before we embark on this culinary adventure, ensure you have the following ingredients:
- 500g All-purpose Flour: The base of our Naan, giving it structure and softness.
- 1 tsp Salt: To enhance the flavour.
- 2 tsp Sugar: A hint of sweetness to balance the Naan’s taste.
- 10g Instant Yeast: The leavening agent that will make our Naan light and airy.
- 250ml Warm Water: To activate the yeast and bring the dough together.
- 125ml Yoghurt: Adds a slight tang and contributes to the Naan’s tender texture.
- 30ml Cooking Oil: Keeps the dough moist and adds a subtle richness.
- A handful of Fresh Coriander (optional): For garnish and added flavour.
- Butter (for brushing): To give the Naan a lovely buttery finish.
Equipment Needed
- Large Mixing Bowl
- Kitchen Towel or Plastic Wrap
- Rolling Pin
- Frying Pan or Skillet
- Spatula
- Pastry Brush
Step-by-Step Guide to Making Naan Bread
Preparing the Dough
Mix Dry Ingredients: In your large mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast.
Mix these dry ingredients well to ensure an even distribution.
Add Liquids: Make a well in the center of your dry mixture and add in the warm water, yoghurt, and cooking oil.
The warmth of the water is crucial; it should be warm to the touch but not hot, to activate the yeast without killing it.
Knead the Dough: Bring the mixture together and knead it in the bowl until it forms a soft, sticky dough.
Then, transfer it onto a floured surface and knead for about 10 minutes.
You’re aiming for a smooth, elastic dough.
First Rise: Place the kneaded dough back in the bowl, cover it with a kitchen towel or plastic wrap, and set it aside in a warm place.
Allow it to rise until it doubles in size, which should take about 1 hour.
Shaping and Cooking the Naan
Portion the Dough: Once the dough has doubled, punch it down gently and divide it into 8 equal portions.
Roll these portions into balls.
Roll Out the Naan: Using a rolling pin, roll out each ball into an oval shape, about 6-8 inches in length and 1/4 inch thick.
If you like, sprinkle some chopped coriander on the surface and gently roll it in.
Cook the Naan: Heat your frying pan or skillet over medium heat. Lay a rolled-out Naan in the pan and cook until bubbles form on the surface, then flip.
Each side should take about 2-3 minutes to get a nice golden-brown colour.
Repeat with the remaining Naan.
Butter and Serve: Once each Naan is cooked, brush it with melted butter.
This step is not just for flavour; it also helps keep the Naan soft.
Serving Suggestions
Naan bread is incredibly versatile. Serve it hot, paired with your favourite curry, grilled meats, or vegetables.
It’s also delicious when enjoyed plain, savouring the simple, comforting flavours of butter and dough.
A Note to the Novice Chef
Cooking is as much about the journey as it is about the destination. Don’t fret if your first Naan doesn’t come out perfect.
Each attempt teaches you something new, bringing you one step closer to mastering this delightful bread.
Congratulations on taking this step to broaden your culinary skills.