Easy Homemade Naan Bread Recipe
Hey there! So, the other day I was craving some good ol’ naan bread (you know, the kind that’s perfect with just about any meal), and I thought, why not make it myself? Trust me, once you’ve tried making homemade naan, you’ll never look back. I first gave this a go during a family dinner, and let’s just say I’ve been asked to make it ever since. It’s kinda like that pair of comfy slippers you can’t give up—simple, reliable, and oh-so-comforting.
Why You’ll Love This
I make this naan when I’m feeling like a culinary genius (even if I’m just winging it). My family goes nuts over it because it’s warm, fluffy, and way better than store-bought. Sometimes I sneak a bit of garlic butter on top, and oh boy, it’s a game-changer! Plus, this recipe is forgiving—trust me, I’ve had my share of kitchen misadventures, and this one’s a breeze.
Ingredients
- 2 cups all-purpose flour (or whole wheat, if you’re feeling fancy)
- 1 teaspoon salt (sea salt works great)
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 2 tablespoons olive oil (or melted butter, for a richer taste)
- 1/2 cup warm water
- 1/4 cup plain yogurt (I’ve used Greek yogurt when it’s all I had)
- Optional: minced garlic, chopped cilantro for garnishing
Directions
- Start by mixing the flour, salt, sugar, and baking powder in a bowl. Give it a good stir—like a mini arm workout!
- Add the olive oil, warm water, and yogurt to the dry ingredients. Mix until it forms a dough. If it’s a bit sticky, sprinkle some more flour on top. (Don’t worry if it looks messy—mine always does at this point!)
- Knead the dough for about 5 minutes on a floured surface. This is where I usually sneak a taste of whatever’s cooking next.
- Cover the dough with a damp cloth and let it rest for 1-2 hours, or until it doubles in size. Patience is key here; grab a cuppa while you wait.
- After it’s risen, punch down the dough (so satisfying!) and divide it into 6 balls.
- Roll out each dough ball into a flat oval shape. Aim for thin and even, but hey, no stress if they’re a bit wonky.
- Heat a non-stick pan over medium-high heat. Cook each naan for about 2 minutes on each side until bubbly and golden.
- Brush with a bit of butter or olive oil, and sprinkle with garlic or cilantro if you like. Serve warm and enjoy!
Notes
You don’t have to be exact with the resting time—I once left mine for three hours because I got distracted by a good book. It turned out just fine!
Variations
I’ve tried adding cheese to the dough, and it’s delicious! But the time I tried chocolate chips—let’s just say, not my finest moment.
Equipment
If you don’t have a rolling pin, a wine bottle works in a pinch (just make sure it’s clean!).
Storage info
Store leftover naan in an airtight container for up to two days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love pairing naan with homemade curry or just plain with some hummus. Sometimes, I’ll serve it with a side salad when I’m feeling virtuous.
Pro Tips
I once rushed the rising process and ended up with tough naan. Give it time to rise properly—it makes all the difference!
FAQ
Can I use whole wheat flour instead?
Absolutely! It gives a nuttier flavor and a bit more texture.
Do I need a special pan?
Nope, any skillet will do; just keep an eye on the heat.
Is this recipe freezer-friendly?
Yes! Just freeze the cooked naan and reheat it in the oven. Easy-peasy.
