Soft and Fluffy Naan Bread

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Soft and Fluffy Naan Bread

Yields: 6 Naan | Prep time: 1 hour 20 mins | Cook time: 10–15 mins

Ingredients

  • 3 cups (375g) All-purpose flour

  • 1 tsp Instant yeast

  • 1 tsp Sugar

  • 1 tsp Salt

  • ¾ cup (180ml) Warm water

  • ¼ cup (60ml) Greek yogurt

  • 2 tbsp Olive oil or melted butter

Optional For Topping:

  • 2 cloves Garlic, minced

  • 2 tbsp Fresh cilantro, chopped

  • Extra melted butter for brushing

Step-by-Step Instructions

1. Mix the Dough

In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Add the warm water, Greek yogurt, and olive oil (or melted butter). Stir the ingredients together until a sticky dough begins to form.

2. Knead

Transfer the dough onto a surface that has been lightly dusted with flour. Knead the dough by hand for 8 to 10 minutes. You are looking for the texture to become smooth, elastic, and no longer overly sticky.

3. The First Rise

Lightly grease a clean bowl with oil and place the dough inside. Cover the bowl with a damp cloth or plastic wrap to keep the moisture in. Leave it in a warm, draft-free spot for approximately 1 hour, or until the dough has doubled in size.

4. Shape the Portions

Gently punch down the risen dough to release the air. Divide the dough into 6 equal portions. Roll each piece into a ball, then use a rolling pin (or your hands) to flatten them into ovals or rounds about ¼ inch thick.

5. Cook the Naan

  • Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat.

  • Lightly brush the pan with oil or butter.

  • Lay one piece of dough into the hot skillet. Cook for 1 to 2 minutes until you see bubbles forming on the top and the bottom is golden brown.

  • Flip the naan and cook the other side for an additional 1 to 2 minutes.

6. Garnish and Serve

If you are making garlic naan, mix your minced garlic into some melted butter and brush it over the bread the moment it comes out of the pan. Sprinkle with fresh cilantro and serve while warm.

Storage and Reheating

  • Fridge: Keep in an airtight container for up to 3 days.

  • Freezer: Store in a freezer-safe bag for up to 2 months.

  • Reheating: To restore the soft texture, warm the naan briefly in a skillet or oven before serving.

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