Savor this golden brown flatbread with any of your favorite Indian or Middle Eastern dishes.
While it might seem simple, naan bread has a rich and complex history that likely began when yeast first arrived in India. One well-known record of it is from 1300 AD by a Sufi poet named Amir Khusrow. For the first few centuries of its existence, naan was reserved for wealthy families and royals, often enjoyed at breakfast time.
Traditionally, this fluffy flatbread is cooked in a tandoor: a cylindrical clay oven fueled by charcoal. Circles of dough are slapped onto the inner sides of it and left to bake until they have crispy brown outsides and soft insides. Nowadays, we can also bake them in the oven or, as this recipe calls for, fry them in a skillet.
One of my favorite styles of food is Indian, and when I still consumed gluten, naan was a “must.” I would dip it in almost anything! It’s airy, buttery, and chewy all at the same time. Its mild flavor makes it the perfect complement to spicy dishes like curry, or rich dips like cucumber raita.
While it does take an hour and forty minutes to make, homemade naan is so worth the wait. Fresh out of the skillet, it has a pleasing earthy aroma that rivals that of my favorite local Indian restaurants, but it’s right there in our kitchen! Pay homage to this dish’s delicious history by incorporating it into your monthly meal plan.
Is This Naan Recipe Healthy?
As a carb-heavy bread, naan isn’t the most nutrient-dense food. It’s best enjoyed once in a while as a complement to more nutritious dishes like lentils or quinoa. To make it gluten-free, simply use a 1:1 gluten-free all-purpose flour mix from a trustworthy brand like King Arthur or Bob’s Red Mill.
What’s The Difference Between Indian Naan and Persian Naan?
I used to think naan was only Indian, but then I met a friendly Iranian cook who shared with me that they cook it too, and the word naan actually originated in Persia.
While both styles of naan have a base of flour, water, yeast, salt, and dairy, Persian naan is often made with sesame seeds as well. It tends to be softer and thicker than Indian naan, and can also be infused with herbs like cardamom, making it more aromatic. Indian naan tends to be more savory, with variations involving butter, garlic, or cheese. Of course, my Iranian friend vouches for his own family recipe, but I think both styles have their place. It simply depends on the kind of meal you’re making. Try as many variations as you can ’til you find your favorite!
How to make ahead and store
Once the dough is made, you can form it into balls and place on a baking sheet with parchment paper. Cover with plastic wrap and store in the fridge for up to 4 days. Let them warm up to room temperature before shaping and frying.
For longer storage, you could store the dough balls in a freezer-safe bag and freeze for up to 3 months. Thaw in the fridge overnight before moving on with the next steps. Cooked naan will last in a bag or airtight container at room temperature for 1 day. These bread babies are best enjoyed as fresh as possible!
Serving Suggestions
For a snack or appetizer, dish out this naan with luscious Butter Chicken Dip, Tirokafteri (Spicy Feta Dip), or refreshing Raita (a classic Indian condiment). For lunch or dinner, transform your homemade naan into Naan Pizza, or serve it alongside Sweet Potato Curry Soup, Easy Vegetable Curry, or Indian Chicken Rice Casserole. This naan was made to balance out spice and give you something nice.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1/2 cup warm water
- 2 1/2 cups all-purpose flour plus more if needed
- 3/4 teaspoon kosher salt
- 3 tablespoons olive oil
- 6 tablespoons plain yogurt
- 1 large egg
Instructions
- Combine yeast, sugar, and warm water in a bowl. Let sit until frothy, about 5 minutes.
- In a separate bowl, mix 1 cup flour and salt. Add the frothy yeast mixture, olive oil, yogurt, and egg. Stir to combine.
- Gradually add remaining 1 1/2 cups flour until a soft dough forms. If the mixture is too wet, you can add up to 1/3 cup more flour until the dough is easier to work with.
- Turn dough onto a floured surface and knead until smooth, about 3 minutes.
- Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Divide dough into 8 pieces, roll each into a ball, then flatten into discs. Cook in a hot skillet until bubbles form, flip and cook until golden.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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