Authentic Homemade Naan Bread

Activate the Yeast

In a small bowl, combine the warm milk (about 110°F) with the sugar and active dry yeast. Stir gently and let it sit for 5-10 minutes until the yeast is foamy. This indicates that the yeast is active and ready to use.

Combine Wet and Dry Ingredients

In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture, yogurt, and vegetable oil. Mix until a shaggy dough forms.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead on medium speed for 6-8 minutes.

First Rise

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.

Divide and Shape

Once the dough has doubled, gently punch it down to release the air. Divide the dough into 6-8 equal portions. Roll each portion into a ball and let them rest for 10 minutes.

Roll Out the Naan

On a lightly floured surface, roll out each ball of dough into an oval or teardrop shape, about 6-8 inches long and 1/4 inch thick.

Cook the Naan

There are several ways to cook Naan bread. The best result, authentic, and the most used is by using a Tandoor oven. We'll see other ways to cook it. Tandoor Oven: Preheat the Tandoor oven. Wet one side of the rolled-out Naan with water and slap the wet side onto the inside wall of the Tandoor. The Naan should stick to the wall. Cook for 2-3 minutes, or until puffed up and slightly charred. Use a long metal skewer to remove the Naan from the Tandoor. Cast Iron Skillet: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until it's very hot. Place one Naan onto the hot skillet and cook for 1-2 minutes until bubbles start to form and the bottom is slightly charred. Flip the Naan and cook for another 1-2 minutes until the other side is cooked and has brown spots. Oven Broiler: Preheat your broiler. Place the rolled-out Naan on a baking sheet lined with parchment paper. Broil for 1-2 minutes per side, watching carefully to prevent burning. The Naan should puff up and become golden brown.

Garnish and Serve

Brush the cooked Naan with melted butter and sprinkle with nigella seeds and chopped cilantro (if using). Serve immediately with your favorite Indian dishes, such as curries, dals, or grilled meats.

Nutrition Facts Estimated per 100g of product

• Calories: 280-320 kcal
• Protein: 7-9g
• Carbohydrates: 50-60g
• Fat: 4-6g
• Fiber: 2-3g

Other Important Considerations for Nutrition

Naan bread is primarily a source of carbohydrates. It can be part of a balanced diet when consumed in moderation. Consider pairing it with protein-rich and fiber-rich foods like lentils, vegetables, and grilled meats to create a more balanced meal. If you are monitoring your sodium intake, be mindful of the salt content and adjust the recipe accordingly.