Naan Bread
Delicious, fluffy naan bread that pairs perfectly with your favorite Indian dishes!
Equipment
- Oven
- Mixing Bowls:
- Food Processor
- Rolling Pin
- Skillet
Ingredients
- 1/2 cup warm water (105-110°F)
- 1/4 ounce instant dry yeast (about 2 & 1/4 teaspoons)
- 2 teaspoons granulated sugar
- 3 tablespoons extra-virgin olive oil plus more for the skillet
- 1/4 cup plain yogurt
- 1 large egg beaten
- 1/2 teaspoon salt
- 2 & 1/2 cups all-purpose flour spooned and leveled
- 2 tablespoons melted salted butter optional for brushing
- 2 teaspoons garlic minced (optional)
- 2 teaspoons fresh chopped parsley optional
Instructions
- Combine warm water, yeast, and sugar in a large bowl. Let it sit for 5-10 minutes until foamy.
- Add olive oil, yogurt, beaten egg, and salt to the yeast mixture, stirring until combined.
- Gradually add flour while stirring until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a towel, and let it rise in a warm place until doubled in size (1-1.5 hours).
- Once risen, punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball and flatten into circles.
- Heat a skillet over medium-high heat and brush with olive oil. Cook each naan for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden.
- Optional: Brush with melted butter and sprinkle with garlic and parsley before serving.
- Serve warm with your favorite dishes!
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Notes
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.