What if I told you that you can make your own fluffy delicious naan right from your stove? And what’s even better is that you will only need 4 ingredients. Plus, you don’t need any yeast!
Most of you refer to this as naan bread and not just naan. But any South Asian will tell you that it makes no sense. Naan is a type or bread already and so saying naan bread is simply redundant.
What Ingredients Do You Need For Homemade Naan
- Flour
- Yogurt
- Baking Soda
- Water
That is it. You can use any flour you like. Some people prefer baking and cooking with whole wheat flour while others stick to the bleached white version.
The original naan is made using white flour. So if you want to replicate the texture as closely as possible, go for white flour.
When picking out the yogurt, don’t go for Greek yogurt. Greek yogurt would prove to be much too thick to work with. And you will end up needing much more water as well.
I used full fat yogurt for this recipe. But you can also use light yogurt.
Tips For Fluffier Naan
- When kneading the dough, lean towards a wetter dough. I like to make sure mine is super sticky. When you set the dough aside to rest, the gluten will absorb the extra moisture. So don’t be tempted to add more flour. The softer your dough, the fluffier your naan will be.
- Don’t roll out your naan too thin. Ideally you would want to keep it about 0.8-1.0 cm thick. Gently roll it out and lightly dust it with flour so it doesn’t stick to your rolling pin.
- When cooking the naan, avoid using a super low flame. Aim for a low-medium flame. If you cook the naan using a low flame, by the time it cooks through, the outer crust will be too hard.
- Brush your naan with oil or butter after it cooks on each side. You will place your naan in a non-stick pan and let it form a crust before flipping it on the other side. Once you flip it, apply a thin layer of oil/butter on the half cooked side.
This fluffy homemade naan is perfect to pair with traditional South Asian dishes. It is also the perfect addition to a meze spread. And don’t even get me started on how great it tastes with hummus, muhammara, and baba ganoush.
TIP:
Try these delicious Garlic Mayo Chicken Rolls and switch out the tortillas for this homemade naan.
Homemade Naan
6
servings10
minutes20
minutes40
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Ingredients
4 cups of flour
1 cup of yogurt
1 tsp baking soda
1 cup of water
1 tsp salt (optional)
butter or oil for brushing (optional)
Directions
- In a clean dry bowl, add your flour, yogurt and baking soda. If you are using salt, add it in as well.
- Mix the flour and yogurt mixture together well until clumps start to form.
- Now add in your water, a little at a time. I knead the dough by hand but if you have a dough maker, feel free to use it.
- Once your dough is well combined and no dry or wet spots remain, cover the dough and set aside. You would want to keep the dough on the stickier side for fluffier naans.
- Allow the dough to rest for at least 20 mins before starting the cooking process.
- Gently re-knead your dough. You will notice that it comes together much easier now.
- Divide your dough into six equal sixed portions. Roll each portion into a ball and set aside.
- Heat your non-stick frying pan over low-medium flame.
- Now, using a rolling pin, roll out each dough ball. You would want a thickness of about 0.8-1.0 cm for the perfect fluffy naan. If you don’t have a rolling pin, you can also use a glass jar.
- Gently transfer your naan into the pan and cook for 3-4 minutes on each side.
- If you want to brush the surface of the naan with oil or butter, make sure to do that after it cooks on one side and forms a crust. That ensures that you get a glossy surface and that the dough doesn’t absorb too much oil/butter.
- Enjoy your fluffy homemade naan.
