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fresh homemade naan bread on a white plate, with a bowl of curry just visible in bottom left corner.

Naan Bread - US Cups

Robyn
These soft and fluffy naan bread are the perfect accompaniment to your favourite curries!
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Prep Time 15 minutes
Cook Time 4 minutes
Dough resting time 1 hour
Total Time 1 hour 19 minutes
Course Side Dish
Cuisine Indian
Servings 4 People
Calories 260 kcal

Ingredients
  

  • ½ c warm water
  • 1 teaspoon dried yeast
  • 1 ⅓ + ¼ c plain flour
  • ½ teaspoon baking powder
  • 3 tablespoons milk
  • 1 tablespoon plain yogurt
  • 1 tablespoon neutral oil

Instructions
 

  • Mix the warm water with yeast and leave for 5-10 minutes.
  • Mix the flour with the baking powder, then add to the yeast and water with the milk, yogurt, and oil.
  • Knead for 10 minutes in a stand mixer, then cover with a clean tea towel and leave in a warm place for 1 hour, until doubled in size.
  • Divide the dough into 4.
  • Heat a non stick pan over a high heat (you don’t need to add any oil).
  • On a lightly floured surface roll 1 piece of dough out to  ⅕ inch thick.
  • Place in the hot frying pan and cook for 30 seconds to a minute. You will see bubbles appear on the top of the naan bread. Turn over when it's starting to brown.
  • Turn over and cook for another 30 seconds or until it's starting to turn a light brown. Roll out the next piece of dough.
  • Remove the cooked naan to a plate and repeat with the other 3 pieces of the dough.
  • Serve straight away with your favourite curries.

Video

Notes

Plain flour – also called all purpose flour.
Plain yogurt – plain yogurt or plain Greek yogurt. Full fat yogurt works better than reduced fat yogurt and makes the naan taste richer as well as creating that soft texture.
Dried yeast – instant dried yeast.
Baking powder – through testing many variations of naan bread ingredients, I have found that using baking powder as well as yeast creates larger distinctive naan air bubbles.
Milk – I use full fat milk, but you can use half fat or skimmed milk. Like the yogurt, adding milk creates a soft and slightly chewy naan.
Oil – a neutral oil such as vegetable oil, canola oil or sunflower oil is best, but I have used a light olive oil at times. You can use ghee if you prefer.
The warm water shouldn’t be too hot, just warm to the touch.
Don’t add oil to the pan when frying the naan bread – you want a dry pan.
Roll out 1 naan and then roll the next one out as the first one cooks. If the naan bread stays on the board too long it can begin to stick.
Cook the naan on a high heat - this will ensure they puff up and have that soft pillowy texture. If you cook them on a medium heat they can become dry and hard and won't get those distinctive large air bubbles. After cooking the second naan bread I find the pan can become a little hot so I turn the heat down ever so slightly.
You can brush the cooked naan bread with melted butter or ghee but I personally think they really don’t need this.

Nutrition

Calories: 260kcalCarbohydrates: 47gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 2mgSodium: 62mgPotassium: 95mgFiber: 2gSugar: 1gVitamin A: 22IUVitamin C: 0.03mgCalcium: 58mgIron: 3mg
Keyword naan bread, naan recipe, soft naan bread

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