Delicious Homemade Naan Recipe
If you are wondering why in the world should you make your own naan when you can easily buy it from the store, I’m here to tell you it is definitely worth trying. You can taste genuine, high-quality freshness you won’t get anywhere else.
What is Naan?
Naan is a type of flatbread similar to tortilla bread, only it’s a bit more thicker and softer. It can be enjoyed on it’s own, or with butter, garlic butter, cheese, your favorite spreads, sandwiches, tacos, or any other filling of your choice.
Where did Naan bread originate from?
Naan bread originated in South Asia. Its roots are most commonly traced to the Indian subcontinent, especially northern India.
Historically, naan developed under the influence of Persian cuisine. It was introduced to the region during the Delhi Sultanate and Mughal Empire (around the 13th–16th centuries). The word “naan” itself comes from the Persian word for bread (nān).
Traditionally, naan was cooked in a tandoor (clay oven). It was once considered a food for royalty and the upper class. Eventually, it became widely popular among the general population.
Naan is now a staple in Indian, Pakistani, Afghan, and Iranian cuisines, and it has many regional variations.
How Naan is Made
With just a few simple ingredients and handy tools, you can make delicious naan at home and enjoy the incredible aroma and incomparable taste that keeps you coming back for more.
If you have a kitchen stand mixer with a dough hook, this will come in handy when putting the dough together. If you do not, you can still make it, you would just need to need it a few minutes longer by hand. I swear by the stand mixer I love and use often. It has served me for many years and has an incredibly strong motor. You can find the mixer I use by clicking here.
You also need a rolling pin. If you enjoy baking and making pastry, a dough pin is definitely and a critical tool to keep in your kitchen. A good quality rolling pin will be your best friend and will last for many years.
Lastly, you need a nice heavy skillet. You can use a cast iron, but if you do not have one, any other good quality skillet will work too.
I hope you try this recipe and don’t forget to tag me in your photos on instagram @cookingwithrips so I can see all of your masterpieces!
Ingredients
Equipment
Method
- Add the yeast, sugar, and warm water into a medium-sized bowl and set aside to activate the yeast. (Water should be slightly warmer than lukewarm (105℉) *This should take about 5-10 minutes.
- Next add 4 cups of the flour (reserve 1 cup), yogurt, salt, olive oil, and activated yeast onto a Stand Mixer with Dough Hook Attachment Knead with dough hook on medium speed until a sticky dough is formed.
- Observe the dough, if it is very sticky, add the reserved 1 cup of flour 2 tablespoons at a time and knead the dough on the mixer until it is no longer sticking to the walls of the dough. (Knead for 5 minutes) *Your dough should be tacky but not sticky. Stop adding flour once you reach this consistency.
- Cover the dough and place in a warm, draft-free place, and let it rise until it doubles in size. (About 1-1½ hours)
- Once it doubles in size, deflate the dough and cut roughly into 16 equal squares. Shape them into round balls and roll them out 1 at a time using a Rolling Pin.
- Heat a large skillet to medium-high heat and lightly grease it. Cook the naan dough for about 1-2 minutes on each side. Repeat this step until all the dough is cooked and enjoy with your favorite toppings!
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