Indian Naan Bread

This Indian Naan Bread recipe is incredibly easy to make at home and the result is a soft and delicious Indian bread that you can have as a side to many meals.

This Indian Naan Bread recipe is incredibly easy to make, but you just somehow never get around to making it. Maybe it’s just me, but I tend to avoid yeast recipes because I can hardly ever plan ahead to remember to make the dough early enough to give it enough time to rise.

Easy Homemade Indian Naan Bread

…but it’s totally worth it.

With this Indian bread, you’re just mixing the dough, letting it sit (for 2 hours), roll the dough into 12 balls, let it sit for another 30 minutes, then roll the balls into ovals and bake them in the oven. It’s really not that complicated, yet somehow I build it up in my head to be this day-long baking extravaganza.

Easy Homemade Indian Naan Bread

Like many of you, I work outside of the home so I can’t always sit around and wait for 3 hours for my bread to rise. However, I can make this on the weekend and simply go about my business in the meantime. And so can you!

Hold on, just a minute!  Some of you may be asking, What is Naan bread?  I know you don’t want to ask it out loud, so I will ask it for you.  Naan is a leavened, oven-baked flatbread found in the cuisines of Asia and the Caribbean.  Okay, now that you know, we can move on.

Easy Homemade Indian Naan Bread

I cook mine on this flat cast-iron pizza pan, but any pizza stone or other oven-proof surface will work just fine. If you don’t want to invest in the pizza pan, you could use a regular multi-purpose cast iron pan. I have this one from Lodge, and it’s super affordable and has held up to all my abuse: Lodge Pre-Seasoned 12-inch Cast Iron Skillet.

It’s absolutely worth the effort to have delicious homemade Naan bread to go with an Indian-inspired dinner (or to go with just about anything). Try yours with Mulligatawny Soup or Chicken Korma!

Easy Homemade Indian Naan Bread

Just look at those fluffy pieces of heaven!

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Indian Naan Bread Recipe

Transform your kitchen into an Indian bistro with this effortless Indian Naan Bread recipe! Soft, tasty, and versatile, it's the perfect companion to countless meals!
4.5 from 68 votes
Pin Rate
Course: Breads
Cuisine: Indian
Diet: Vegetarian
Prep Time: 3 hours
Cook Time: 10 minutes
Total Time: 3 hours 10 minutes
Servings: 12 servings
Calories: 279kcal
Author: Linda
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Ingredients

  • 3 to 4 c. all-purpose flour
  • 1 tsp salt
  • 1/2 tsp. instant yeast
  • 1 1/4 c. milk
  • 1/4 c. plain Greek yogurt
  • 1 tsp sugar
  • 1/8 tsp. ground cardamom
  • 1/8 tsp. ground turmeric
  • 4 Tbsp. melted Ghee or butter
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Instructions

  • Pour the milk into a liquid measuring cup, whisk in the Greek yogurt, and heat in the microwave until warm to the touch (about 110 degrees Fahrenheit, 43 degrees Celsius). Pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt, cardamom, turmeric, and 2 ½ cups of the flour.
  • Mix well with a wooden spoon or the paddle attachment on your stand mixer. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl (it will still be sticky). Knead the dough using the dough attachment on your stand mixer, or by hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
  • Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly, for about 2 hours.
  • After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal portions, rounding each into a ball shape. The dough will still be a little sticky, but you won't have too much trouble forming it into balls.
  • Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius) and place a pizza stone or large cast-iron pan on the bottom rack of the oven.
  • Once the dough has rested for a half-hour, one by one, roll each piece into a circle about 6 inches wide. Open up the oven and lay the circle of dough on the hot pizza stone. Spritz the top of the dough with a little water or vegetable oil. Close the oven and bake the naan for about 2-3 minutes, until it is lightly puffed and brown spots begin to appear on the bottom. Turn the naan using tongs and return to the oven for another 2 minutes or so.
  • Remove the naan from the oven and place it on a cooling rack or large plate. Brush lightly with Ghee or melted butter. Stack the hot naan on top of each other as it comes out of the oven to help keep the pieces warm.

NOTES

Store the naan bread in an airtight container at room temperature for up to 2 days. To freeze, wrap the naan tightly in plastic wrap or aluminum foil. It will stay good in the freezer for up to 2 months.
When ready to enjoy, thaw at room temperature if frozen. To reheat, wrap it in aluminum foil and warm it in a preheated oven at 350 degrees Fahrenheit (about 175 degrees Celsius) for about 10 minutes.

Nutrition

Serving: 1serving | Calories: 279kcal | Carbohydrates: 47g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 206mg | Potassium: 111mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 0.03mg | Calcium: 45mg | Iron: 3mg


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