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+ servings

Easy Homemade Naan

Making this delicious naan bread is simpler than you think and only requires a few ingredients. This naan is finished of with a brush of fresh cilantro butter to create the perfect vehicle for any dip, veggies or meat!
4.17 from 6 votes
Prep Time 10 mins
Cook Time 15 mins
Resting Time 1 hr
Total Time 1 hr 25 mins
Course Appetizer, Side Dish
Cuisine American, Indian
Servings 6 pieces

Ingredients
  

  • ¾ cup warm water
  • 1 tsp active yeast
  • 1 tsp cane sugar
  • 2 cups all-purpose flour
  • 1 tsp fine sea salt
  • ¾ tsp baking powder
  • 3 Tbsp plain Greek yogurt
  • 2 Tbsp olive
  • 2 Tbsp butter
  • Sea salt
  • 3 cloves minced garlic
  • Fresh cilantro chopped

Instructions
 

  • Add warm water, yeast and sugar to the bowl of a stand mixer. Stir and set aside until frothy and foamy - about 10 minutes.
  • In the meantime, add flour, salt, and baking powder to a large mixing bowl and whisk to combine.
  • Once the yeast mixture is foaming, add the yogurt, oil and dry ingredients to stand mixer bowl and mix using the dough attachment on low speed until dough forms - the dough will be sticky.
  • Turn onto a floured surface and gently knead until a smooth ball forms, about 5 turns. Place back in mixing bowl and rub with a bit more oil and turn to coat. Cover with a damp towel or plastic wrap and set in a warm place for at least one hour (I place mine near a sunny window).
  • Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds (adding additional flour if sticky). Then divide into 6 even pieces with hands or a knife and let individual balls rest for a few minutes.
  • While dough balls are resting, melt butter in a small skillet and add minced garlic and chopped cilantro. Cook until garlic is fragrant, about one minute. Transfer cilantro butter to a small bowl and set aside.
  • Once the dough has rested, begin heating a cast-iron pan over medium heat. Take a piece of dough and roll out into an oval or circle on a floured surface with a rolling pin. Carefully flip over and pat the dough with a bit of water so it doesn’t stick to the pan, then place the wet-side down on the hot pan.
  • Cook for 1 minute or until the edges of the dough look dry and it’s beginning to bubble. Then flip the dough with a spatula and cook until the underside is dark golden brown.
  • Repeat until all naan is cooked. Brush warm naan with melted cilantro butter. Add a sprinkle of sea salt to each warm naan and garnish with additional cilantro if desired.
  • Store leftovers in a plastic zipper bag in the fridge for up to two days. Reheat in the microwave or oven until warmed through.
Keyword bread, naan
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