Naan Bread Recipe
Soft, bubbly naan bread you can make at home with simple ingredients perfect for curries, dips, or stuffed with cheese.
Ingredients
- 1 tsp instant / rapid rise yeast
- 1/2 cup warm tap water ~40°C/105°F in temperature
- 1 tbsp white sugar
- 2 tbsp milk full fat (low fat ok too)
- 1 1/2 tbsp whisked egg at room temp
- 1/2 tsp salt cooking / kosher
- 1 3/4 cups bread flour or all-purpose/plain
- 30 g / 2 tbsp ghee or unsalted butter melted
FINISHES:
- 30 g / 2 tbsp ghee or butter melted
- 1 small garlic clove for Garlic Butter option
- Nigella seeds
- Coriander/cilantro finely chopped
CHEESE NAAN:
- Shredded cheese – Monterey Jack cheddar, tasty, colby
Instructions
- Mix yeast with warm water and sugar. Cover and let foam for 10 minutes.
- Whisk milk and egg in a separate bowl.
- Sift flour and salt into another bowl.
- Make a well, add yeast mix, egg mix, and butter. Stir and form into dough ball.
- Cover and proof until doubled in size (1 to 1.5 hrs).
- Divide into 6 pieces. Shape into balls with smooth surface.
- Place on floured tray. Cover and rest for 15 minutes.
- Roll each to 6.5” rounds (3–4mm thick).
- Heat cast iron skillet until smoking lightly.
- Cook each naan 1–1.5 mins per side until bubbly and charred.
- Brush with melted butter or garlic butter, sprinkle with toppings.
- For cheese naan: add cheese, seal, roll flat, and cook the same way.
Notes
Use warm not hot water to avoid killing yeast.
Bread flour gives fluffier texture but all-purpose works too.
Do not skip second proof — essential for puff.
Garlic butter: Infuse melted butter with crushed garlic.
Dough can be made ahead and chilled after first proof.