Naan Bread
Naan bread is easy to make at home and absolutely delicious. It’s perfect served with a flavorful curry, but it’s just as tasty with a simple spread on the side.
Servings: 8 naan
Ingredients
- 150 ml milk lukewarm
- 2 tsp granulated sugar
- 2 tsp active dry yeast 4 grams
- 450 grams all-purpose flour
- Pinch of salt
- 1 tsp baking powder
- 3 tsp dried coriander
- 1 tsp garlic powder
- Pepper
- 2 tbsp oil
- 200 grams Greek yogurt
Instructions
- Add 1 teaspoon of the sugar and the yeast to the milk. Stir to combine and let it sit for 10-15 minutes.
- In a large bowl, combine the flour, salt, baking powder, remaining sugar, coriander, garlic powder, and pepper. Mix briefly. Once bubbles have formed on the surface of the milk mixture, add it to the dry ingredients along with the oil and Greek yogurt. Knead for about 10 minutes until you have a smooth, elastic dough.
- Lightly grease the bowl with oil, shape the dough into a ball, and place it back in the bowl. Cover and let it rise for 45-60 minutes, or until doubled in size. Meanwhile, preheat the oven to its highest setting with a baking sheet inside. For me, this was 480°F/ 250°C (conventional oven).
- After rising, punch down the dough and divide it into 8 pieces. For smaller naans, simply make smaller dough balls. Take one piece of dough, flatten it, and roll it out as thinly as possible into an elongated oval shape. Keep the remaining dough covered while you work.
- Remove the hot baking sheet from the oven and place the naan directly on it (no parchment paper needed). Return the sheet to the oven immediately.
- Bake the naan bread for 3-5 minutes. Keep a close eye on the first one to determine the best baking time. 5 minutes worked best in my oven.
- Repeat with the remaining dough.
Tips
You can also cook the naan in a (grill) pan. Cook on both sides until golden brown and fully cooked. Because of the size of my naans, I found it easier to bake them in the oven.
How to store
Store in the refrigerator for 2-4 days. Freeze for up to 1 month.