Naan Bread

4.93 from 13 votes

Soft and chewy homemade naan made with yogurt, milk, and yeast. This versatile flatbread can be cooked in a skillet, on a pizza stone, or in a pizza oven.

Prep Time10

Cook Time3

Additional Time2

Total Time2 13

Course: Breads

Cuisine: Afgahanistan, Indian

Keyword: Naan bread

Servings: servings

Author: Pat Nyswonger

Ingredients

4 cups all-purpose flour or bread flour, 480 grams
2 teaspoons instant dry yeast
2 teaspoons granulated sugar
1 teaspoon salt
¾ cup milk warm, 170 grams
½ cup plain yogurt 113 grams
1 large egg
2 tablespoons butter melted

Instructions

Place the flour, yeast, sugar, and salt in a mixing bowl. Whisk to distribute the ingredients.
Add the milk, yogurt, egg, and butter. Stir until the dough forms a lumpy ball. Cover the bowl with plastic wrap and let the dough sit for 10-15 minutes. Remove the cover and knead the dough for about 10 minutes until it is smooth and satiny. You can use a stand mixer or knead it by hand.
Place the dough in a greased bowl. Oil the top of the dough ball and cover with plastic wrap. Let the dough sit in a warm draft-free area for 1 -2 hours until doubled in size.
Divide the dough into 8 to 10 pieces. Cover and let rest 20 to 30 minutes. Roll each piece of dough into an oval about ⅛ inch thick.

To cook on the stove-top:

Heat some oil in a skillet over high heat (do not use a non-stick skillet or the high heat will ruin the non-stick coating).
Wait until the skillet is hot and the oil just barely starts to smoke then place the naan dough in the skillet.
Cook for 60 to 90 seconds or until the bottom turns golden brown and the top has bubbles on the surface. Flip the naan and cook for 60 to 90 seconds on the other side.
Set the naan on a wire rack and brush with melted butter while still warm. Repeat with the remaining pieces of naan dough.

To cook naan in the oven

Place a pizza stone in the oven and pre-heat the oven to 500°F. Let the oven heat up for at least 30 minutes to ensure the stone has time to get hot.
Place two pieces of naan dough on the hot pizza stone and bake for 60 to 90 seconds then turn and bake for another 60 to 90 seconds on the other side.
Cool on a wire rack and brush with melted butter while still warm. Repeat with the remaining pieces of naan dough.

To cook naan in a pizza oven

Preheat the pizza oven. Get the baking stone to a temperature between 700°F and 720°F.
Place the naan bread directly on the hot stone in the oven.
Bake for 70 to 90 seconds, turning the naan every 15 to 20 seconds to get an even cook all around.
If excessively large bubbles pop up, push them down with your pizza peel or turner.
Place on a cooling rack and brush with melted butter while still warm.

Notes

Flour Options: Bread flour gives the naan a slightly chewier texture, but all-purpose flour works very well.

Best Skillet: Use a heavy-bottomed skillet that holds heat well, such as cast iron or stainless steel. Avoid nonstick pans since the high heat needed for naan can damage the coating.

Choose the Right Oil: For stovetop cooking, use a high smoke point oil such as avocado oil or canola oil.

Watch the Heat: The naan should take 60 to 90 seconds per side to develop golden brown spots. If it browns much faster, reduce the heat slightly.

For Oven-Baked Naan: A preheated pizza stone or baking steel gives the best results and lets you bake multiple pieces at once. If you don't have either, preheat a cast-iron skillet and bake the naan on the hot surface.

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