In case you’re new to naan, it is fundamentally only an Indian style level bread. Alright, perhaps it’s not “simply” level bread. This stuff is AMAZING. It is delicate, pillowy, brimming with flawless air pockets thus amazingly adaptable. This formula is so brisk, simple and delightful.

What is Naan?

Naan is a raised flatbread made in certain nations in asia. These bread are prepared in an oven ( a round and hollow stove made of earth). It is likewise mainstream in India and is served in practically all eateries.

Despite the fact that naan isn’t made in Indian homes as a staple. It is Roti or chapati (unleavened flatbread produced using entire wheat flour) that is made consistently. For the raising of naan batter, yeast is utilized or a blend of curd+baking powder is utilized. This naan bread formula utilizes preparing powder and curd for the raising.

What is Naan Bread?

Both naan and naan bread are the equivalent. In Asia, we call these flavorful bread as naan and in the United States, these are called as naan bread.


• 1 cup warm water
• 2 tablespoons sugar
• 1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
• 3 1/2 cups all-purpose flour (or 2 cups white whole wheat flour + 1 1/2 cups all-purpose flour)
• 1/4 cup plain yogurt
• 2 teaspoons salt
• 1/2 teaspoon baking powder
• 1/4 cup (4 tablespoons) butter
• 3 cloves garlic, minced
• (optional topping: chopped fresh cilantro)

1. Stir together warm water and sugar until the sugar has dissolved.
2. Add the water mixture to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
3. Turn the mixer onto low speed, and add gradually flour, yogurt, salt, baking powder, and egg. Increase speed to medium-low, and continue mixing the dough for 2-3 minutes, or until the dough is smooth. (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl.)
4. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm place and let it rise for 1 hour until the dough has nearly doubled in size.
5. Meanwhile, heat the butter in a small saute pan over medium heat until melted. Add garlic and cook for 1-2 minutes until fragrant. Then remove butter from heat, strain out and discard the garlic, leaving the infused melted butter behind. Set aside.
6. Once the dough is ready, transfer it to a floured work surface. Then cut the dough into same pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle (or oval, or whatever shape you like) until the dough is a little less than 1/4-inch thick. Brush dough lightly with the garlic-infused butter on both sides.
7 .Heat iron skillet or heavy saute pan over medium-high heat. Transfer the rolled naan onto the hot skillet. Let it cook for couple of minutes until you see bubbles on top. Brush the naan at this point with the prepared garlic butter.

8.. Then transfer the naan to a separate plate, and cover with a towel. Repeat with remaining dough until all of the naan pieces are cooked.
9.Keep the naan covered with the towel until ready to serve, so that it doesn’t dry out. Serve sprinkled with fresh cilantro, if desired.

You can also make layered naan. Just roll the dough to a circle. Slather some ghee and then fold to make a semi-circle. Slather ghee again and fold to make a triangle. Now roll the naan and cook.