The Ultimate Homemade Naan Recipe: Easy, Delicious, and Irresistible

Introduction

Let’s talk naan – the fluffy, warm, slightly charred bread that’s perfect for scooping, dipping, and making you feel like a culinary genius. Homemade naan? Oh yes, it's easier than you'd think, and the results are chef's kiss delicious. Whether you're a naan newbie or a seasoned flatbread fanatic, this recipe will make you feel like you’ve just been hired as head baker at a fancy restaurant.

Key Takeaways:

• You don’t need to be a bread expert to nail this naan.
• No tandoor required! A good skillet does the trick.
• Perfect for pairing with curries, dips, or honestly, eating plain because it’s that good.

Photo bySam Miller

Ingredients

• 1 cup warm water (not boiling, but like a nice warm bath)
• 2 tsp sugar (sweet enough to help the yeast, but not too much to give you bread dessert)
• 2¼ tsp active dry yeast (about one packet)
• 3½ cups all-purpose flour (get ready for the flour storm)
• ¼ cup plain yogurt (for that signature naan softness)
• 1 large egg (just one, no egg army needed)
• 2 tsp salt (because bland bread is not the vibe)
• ¼ cup melted butter or ghee (for that delicious shine)

Directions

1. Activate the yeast: Combine warm water and sugar, stir it up, and sprinkle the yeast on top. Let it sit and bubble like a witch's potion for 5-10 minutes.
2. Mix it up: In a large bowl, mix flour, yogurt, egg, salt, and the yeasty water. Stir and knead until it comes together like a dough ball. (Pro tip: Use your hands if you're feeling ambitious or a dough hook if you're fancy).
3. Let it rise: Cover the dough with a clean towel and let it take a nap in a warm place for about 1 hour. It’ll double in size, like magic.
4. Divide and conquer: Punch down the dough (it’s stress-relief time), then divide it into 8 smaller balls.
5. Shape the naan: Roll out each ball into a flat oval, about ¼ inch thick. No perfect circles here – rustic shapes are the goal.
6. Cook it up: Heat a skillet on medium-high. Slap a dough oval onto the skillet, and cook until bubbles form and it's got some charred spots, 1-2 minutes per side.
7. Butter it up: Brush with melted butter or ghee while warm, and try not to eat them all immediately (no promises).

Photo bySam Miller

Side Dish Ideas

• Curry: Chicken tikka masala, butter chicken, or any saucy curry will turn this naan into the ultimate sidekick.
• Hummus and dips: Perfect for dipping! Try hummus, baba ghanoush, or even a simple olive oil and herb mix.
• Wrap it up: Turn your naan into a sandwich wrap. Add grilled chicken, veggies, and a yogurt sauce, and voilà, lunch is served.

Nutritional Facts (Per serving, 1 of 8 naans)

• Calories: 250 kcal
• Carbs: 38g
• Protein: 7g
• Fat: 6g
• Fiber: 1g
• Sugar: 2g

Prep/Cook Time

• Prep time: 1 hour (including dough rising time)
• Cook time: 10 minutes
• Total time: 1 hour 10 minutes

Photo bySam Miller

Conclusion

Congratulations! You've just mastered homemade naan, and your kitchen smells incredible. Whether you're serving it with a full Indian feast or just devouring it with butter, this naan recipe is naan-stop delicious. Keep this in your back pocket for future feasts because everyone will be begging for more (and probably for you to make it again). Enjoy!