Soft and Chewy Homemade Naan Recipe | Perfect for Curries & Dips
Soft and Chewy Homemade Naan Recipe | Perfect for Curries & Dips
Homemade Naan Recipe
Soft, pillowy, and irresistibly chewy, naan is the perfect companion to curries, dips, and grilled meats. Originating from Central and South Asia, with influences from the Middle East, naan has become a beloved staple in kitchens around the world. Interestingly, the word "naan" itself means bread, so calling it "naan bread" is a bit redundant — much like saying "chai tea" or "table mesa."
This versatile flatbread stands out for its rich, slightly tangy flavor and soft texture, making it a favorite for more than just traditional Indian meals. I often use it for quick homemade pizzas or as a wrap for souvlaki. It's also unbeatable when paired with fresh hummus.
My recipe, adapted from various versions I've tried over the years, relies on high-quality yogurt to create that signature softness. I recommend using full-fat yogurt for the best results, but 1% or 2% works well too if you prefer a lighter touch.
Why Make Naan at Home?
Store-bought naan can never quite match the warmth and flavor of fresh, homemade naan. This recipe is simple, requires basic ingredients, and will fill your kitchen with the most inviting aroma. Once you make it yourself, you’ll find endless ways to enjoy it.
Ingredients:
1 tbsp. active dry yeast (or 1 packet)
1 tsp. sugar
½ c. milk (warmed to 105° to 110° F.)
2 ½ to 3 cups flour
1 tsp. salt
¼ c. olive oil or oil of choice
1/3 c. plain Greek yogurt
1 large egg
Instructions:
In a medium bowl or the bowl of your stand mixer, add the milk, yeast, sugar, and salt. Let stand for 4 minutes.
Add the oil, yogurt, and egg, and mix until well combined.
Using a spoon or the paddle attachment of your stand mixer, start adding the flour 1 cup at a time. Add between 2 ½ cups to 3 cups, ensuring the dough remains soft and not stiff.
Cover and let the dough rise until doubled, about 1 hour.
Punch down the dough and separate it into 8 balls. Let rest for 10 minutes.
Heat a heavy skillet over medium heat.
Roll out each ball into a 6-inch diameter circle. Place the rolled dough into the skillet and cook until browned on the bottom and bubbles form on top.
Flip and cook until golden spots appear.
Remove and place on a plate, covering with a towel to keep warm. Optionally, brush with butter or olive oil and sprinkle with herbs.
Serve with curry, dips, stews, or use as a quick pizza base!
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