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Restaurant Style Homemade Naan Bread

Close-up of three pieces of soft, golden Naan Bread stacked on a white plate, showing signature charred bubbles.
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A straightforward recipe for making soft, fluffy naan bread at home using a stovetop or oven, achieving authentic texture without a tandoor.

Ingredients

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  • 1 1/2 cups warm water (about 105-115°F)
  • 1 tablespoon sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 cups all-purpose flour plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons plain yogurt
  • 2 tablespoons milk
  • 2 tablespoons vegetable oil or melted ghee
  • Melted butter or ghee for brushing

Instructions

  1. Activate the yeast: In a large bowl, mix the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Prepare the dough: Add the flour, salt, yogurt, milk, and oil to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Divide and rest: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a ball. Cover the balls and let them rest for 15 minutes.
  6. Shape the naan: On a lightly floured surface, roll each dough ball into an oval or teardrop shape, about 1/8 inch thick.
  7. Cook on stovetop (Tawa method): Heat a heavy-bottomed skillet or cast-iron tawa over medium-high heat until very hot. Do not add oil. Place one piece of rolled naan onto the dry, hot skillet. Cook for 1 to 2 minutes until bubbles appear on the surface. Flip the naan. Cook the second side for about 1 minute until brown spots appear. For extra puffing, briefly place the naan directly over an open gas flame using tongs until it puffs up (optional).
  8. Cook in oven (Alternative): Preheat your oven to 500°F (260°C) with a baking stone or inverted baking sheet inside for at least 30 minutes. Place the shaped naan directly onto the hot stone/sheet and bake for 3 to 5 minutes until lightly browned and puffed.
  9. Finish: Brush the hot naan immediately with melted butter or ghee. Serve warm.

Notes

  • For richer flavor, substitute milk with buttermilk.
  • If you do not have active dry yeast, use 1 teaspoon of instant yeast and mix it directly with the dry ingredients.
  • If your dough is too sticky, add flour one tablespoon at a time while kneading.
  • If the naan does not puff, your cooking surface was likely not hot enough.
  • Serve with curries, dals, or use it to scoop up dips.

Nutrition

Find it online: https://tasteportfolio.com/best-naan-bread-recipe-homemade-soft-fluffy/