Who doesn’t love naan bread? I’m crazy about it. I must confess that when I make naan, I love experimenting by changing the ingredients and technique to see the result.
Today’s recipe is, I think, one of the best I’ve ever tried. It’s perfect in both texture and flavor. Soft, fluffy, delicious… they’re so addictive you won’t stop until they’re gone 😊!
Plus, you’ll be surprised at how quick and easy it is to make this naan recipe in a pan.
What is Naan Bread?
Among all the varieties of Asian flatbread, naan is one of the most popular worldwide. Naan comes from the Persian word “non,” which refers to bread.
Its origin was likely in Pakistan, following the arrival of yeast from Egypt. During the Mughal era, naan was served as breakfast in noble families.
In Pakistan, this bread isn’t typically made at home; however, it’s very common to find it in restaurants and street stalls. This is because it’s traditionally prepared in a tandoor oven.
This is an elliptical oven where charcoal is usually used to fuel the fire. The temperature in this type of oven can reach 400°C. To prepare the loaves, they are placed directly against the tandoor wall and rise quickly due to the intense radiant heat.
Among the varieties of naan, the most popular are:
- Garlic Naan
- Paneer Naan
- Keema Naan
- Peshwari Naan
- Kashmiri Naan
How to Make Naan Bread Recipe?
Preparation Details
| Detail | Information |
|---|---|
| Amount | 8 breads |
| Preparation Time | 30 minutes |
| Resting Time | 2 hours |
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 600 g |
| Warm water | 200 ml |
| Milk | 200 ml |
| Honey | 1 teaspoon |
| Salt | 1 teaspoon |
| Fresh yeast or baker’s yeast | 10g fresh or 5g baker’s yeast |
| Greek or natural yogurt | 1 |
| Olive oil | 25 g |
| Garlic, cilantro, and melted butter | For brushing |
Step-by-Step Instructions
- Dissolve the yeast together with the warm water, warm milk, and honey.
- Let it rest in a warm place for 15 minutes. After that time it should look foamy. If not, you will need to repeat the process.
- Next, add the oil and yogurt. Mix and dissolve.
- Add the flour along with the salt. Mix.
- Sprinkle the clean countertop with flour, and turn the dough out onto it.
- Knead for 10 minutes.
- After that time, grease a bowl with oil and place the dough inside. Drizzle a little oil over the surface of the dough. Cover it with a clean cloth and let it rest in a warm place for 1 to 1 1/2 hours.
- Once it has risen, place it back on the floured work surface.
- Cut it into 8 equal parts and roll them into balls.
- Using a rolling pin, roll out the balls. Try not to make them too thin.
- Heat a frying pan over medium heat, grease it with a little butter, and toast the bread on one side, brushing it with oil. Bubbles should appear; let them puff up and then turn them over. Don’t over-toast them, or they’ll become too dry.
- Chop 2 cloves of garlic and cilantro or crush them in a mortar. Add olive oil or melted butter and brush your naan with the mixture of these 3 ingredients.
Video Guide 📺
Nutritional Facts
| Nutrient | Amount Per Bread |
|---|---|
| Calories | 240 kcal |
| Total Fat | 6g |
| Saturated Fat | 2g |
| Cholesterol | 8mg |
| Sodium | 220mg |
| Total Carbohydrates | 39g |
| Fiber | 2g |
| Total Sugars | 3g |
| Protein | 7g |
| Calcium | 60mg |
| Iron | 2mg |
| Potassium | 110mg |