Homemade Naan

Print Recipe

These sweet, milky-smelling homemade naans are hot, soft, and fresh off the pan with this easy-to-follow method.

Prep Time1 40

Cook Time5

Total Time1 45

Course: Side Dish

Cuisine: Indian

Keyword: homemade naan

Servings: people

Author: Julia Frey of Vikalinka

Equipment

This is an affiliate link.Food processor
This is an affiliate link.Cast iron skillet
This is an affiliate link.Pastry brush

Ingredients

150ml / 2/3 cup warm milk
2 tbsp granulated or caster sugar
7g / 2 tsp active yeast
450g / 3 3/4 cup bread flour
1 tsp salt
1 tsp baking powder
4 tbsp vegetable oil divided
210ml / 3/4 cup plus 2 tbsp plain yogurt full fat (not greek)
2 tbsp chopped cilantro / coriander optional
2 tbsp nigella seeds optional

For garlic naan

2 tbsp butter
1 clove garlic grated or pressed

Instructions

In a medium bowl or a large measuring cup combine the warm milk, sugar and yeast. Let it sit for 10-15 minutes until it’s frothy. (If it’s not, your yeast is out of date and needs replacing.)
In the mixing bowl of a food processor combine the flour, salt, the yeasty milk, baking powder, yoghurt and 2 tbsp of vegetable oil. Knead for 5 minutes using the dough hook attachment until you have a soft and pliable dough. Alternatively you can knead the dough by hand, which will take approximately 10 minutes. Coat the dough with 1 tbsp of vegetable oil and let it rise in a warm place until is doubles in bulk. This can take anywhere between 1 hour and 1.5 hours depending on the temperature of your house.
Once the dough is ready, turn it our on a floured surface, shape it into a ball and divide into 8 equal parts, then roll each part into a ball, cover with a kitchen towel and let it rise for 10 more minutes.
While the dough is resting, prepare the rest. If using a cast iron pan, preheat it over medium heat for approximately 7-10 minutes. (It needs a long time to heat evenly). Alternatively, you can use a non-stick pan, which doesn’t need as long to preheat.
Chop up the cilantro leaves and set out nigella seeds if using.
Start by rolling one dough ball into an oval shape. Make sure your work surface is sprinkled with four. If you want to make it look like naan from the shops, stretch out one end by hand into the famous tear-shaped naan. Sprinkle one side with either nigella seeds or chopped cilantro and press down with the palm of your hand.
Test if your pan is hot enough by sprinkling a tiny amount of water on it, which should immediately sizzle.
Dip a bunched up sheet of paper towel into vegetable oil and rub the frying pan with it. Cook each naan until it bubbles up, it can take up to 1 minute or even longer depending on the heat of your pan. Then flip and cook on the other side for 30-45 seconds longer. I find covering the pan with a lid after the flip helps naan puff up more. Watch carefully as it can burn quickly!
Since each naan cooks quite fast, it’s helpful to always have 2 of them rolled out while one is in the pan.
To make garlic naan, melt the butter in the microwave and grated the garlic into it, mix and brush on each naan as desired.

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