I love fresh bread and Naan bread falls into this category.
This recipe is easy to make and is cooked on a skillet – cast iron if you have one.
It is great for dipping so pairs really well with curry, soup, or stew but also works well as a pillowy, slightly doughy street sandwich or wrap.
Makes
6 servings
Prep Time:
20 minutes
Cook Time:
15 minutes
Good For:
side dish
Ingredients
- 1 cup lukewarm water
- 1 tablespoon honey
- 2 ¼ teaspoons active dry yeast – 1 package
- 3 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1/4 cup plain yogurt
- 1 egg
- 3 tablespoons vegetable oil
How to make Naan Bread
Check out our easy step by step video
Step by Step Instructions
Step 1
In a large warmed mixing bowl, stir the water, honey, and yeast together and set aside for 10 minutes until it starts to bubble
Step 2
Mix the yogurt, egg, and oil together
Step 3
Mix the flour and salt together
Step 4
Add the wet ingredients and the yeast mixture to the flour and mix to form a shaggy dough
Step 5
Turn out onto a floured board and knead until smooth
Step 6
Put back into the bowl cover with a damp towel and place in a warm location for 1 hour or until double in size
Step 7
Remove from the bowl and divide into 6 pieces and roll into balls
Step 8
Cover with a damp towel and allow to rest for 15 minutes
Step 9
Pre-heat a heavy-bottomed skillet – cast iron if you have it and brush with a little oil
Step 10
Roll out each ball into a circle to fit the pan
Step 11
Place one of your dough circles onto the pan and allow the dough to start bubbling and then flip over and repeat on the other side
Step 12
Keep cooking it until it is lightly browned
Step 13
Keep warm in the oven and repeat the cooking process with each piece of the remaining dough
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Nan Bread
Ingredients
- 1 cup lukewarm water
- 1 tablespoon honey
- 2 ¼ teaspoons active dry yeast – 1 package
- 3 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1/4 cup plain yogurt
- 1 egg
- 3 tablespoons vegetable oil
Instructions
- In a large warmed mixing bowl, stir the water, honey, and yeast together and set aside for 10 minutes until it starts to bubble
- Mix the yogurt, egg and oil together
- Mix the flour and salt together
- Add the wet ingredients and the yeast mixture to the flour and mix to form a shaggy dough
- Turn out onto a floured board and knead until smooth
- Put back into the bowl cover with a damp towel and place in a warm location for 1 hour or until double in size
- Remove from the bowl and divide into 6 pieces and roll into balls
- Cover with a damp towel and allow to rest for 15 minutes
- Pre-heat a heavy-bottomed skillet – cast iron if you have it and brush with a little oil
- Roll out each ball into a circle to fit the pan
- Place one of your dough circles onto the pan and allow the dough to start bubbling and the flip over and repeat on the other side
- Keep cooking it until it is lightly browned
- Keep warm in the oven and repeat the cooking process with each piece of the remaining dough
Nutrition Facts per serving
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
