Description
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
30g / 2 tbsp ghee or unsalted butter , melted
FINISHES:
30g / 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.
- Prep Time: 15min
- Cook Time: 15min
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg