Naan Bread

Naan Bread

Pillowy soft inside, slightly crisp and charred outside—this easy naan bread recipe pairs perfectly with curries, soups, spreads, and dips.

Prep Time: 15 minutes
Cook Time: 10 minutes
Proofing Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 8 small naans

Ingredients

For the Dough:

• 1 cup lukewarm water
• 2 teaspoons instant dry yeast
• 1 tablespoon sugar
• 2½ cups all-purpose flour (plus extra for kneading)
• 1 tablespoon olive oil
• 1 teaspoon salt

For Brushing on Top:

• 3 tablespoons olive oil or melted butter
• 2 cloves garlic, finely chopped
• 1 handful cilantro, chopped
• 2 pinches salt

Instructions

1. Make the Dough

   In a large mixing bowl, dissolve the yeast and sugar in lukewarm water.

   Add the flour, olive oil, and salt. Stir with a wooden spoon until roughly combined.

   Transfer to a floured surface and knead for 5 minutes, adding more flour as needed, until the dough is smooth, soft, and elastic.

   Shape into a ball.

2. Proof the Dough

   Place the dough ball into a large, oiled bowl.

   Brush the top with oil, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1½ hours, or until doubled in size.
   (Tip: Proof in the oven with the light on for best results.)

3. Fold and Shape

   Transfer the proofed dough onto a lightly floured surface. Stretch slightly and fold over itself four times.

   Roll into a tight ball, then divide into 6–8 equal pieces.

   Shape each piece into a ball and place on a floured baking sheet. Sprinkle with flour, cover, and rest for 15–30 minutes.

   Roll each ball into an oval about ⅓-inch (0.8 cm) thick.
   (Tip: Roll one while another is cooking.)

4. Cooking Methods

   Cast Iron + Gas Stove (for authentic char):

   • Heat a cast iron skillet over medium heat.
   • Brush one side of the naan with water and place it water-side down in the skillet (this makes it stick).
   • Cook for about 90 seconds, then carefully turn the skillet upside down over the gas flame (about 6 inches/15 cm above) for 30–60 seconds until the naan bubbles and chars.
   • Keep cooked naan wrapped in a clean towel.
   • Optionally brush with olive oil, butter, or ghee mixed with garlic, salt, and cilantro.

   Nonstick Skillet + Induction Stove:

   Heat a nonstick skillet and cook naan for 90 seconds per side.
   (This method won’t produce char, but will still yield soft, delicious naan.)

Serving Suggestion

Serve warm with curries, dals, chickpea curry, chana masala, or any dish with a creamy gravy for dipping.