Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp sugar
- ½ tsp salt
- 1 tsp instant yeast (or 1 ¼ tsp active dry yeast)
- 2 tbsp plain yogurt
- 2 tbsp vegetable oil (or melted butter)
- ¾ cup (180 ml) warm water (not hot!)
- Optional: 1 tbsp melted butter + chopped garlic or herbs for brushing
Instructions
1️⃣ Activate the Yeast (if using active dry yeast):
Mix yeast, sugar, and warm water in a small bowl. Let sit for 5–10 minutes until foamy.
(If using instant yeast, you can skip this step and mix everything together.)
2️⃣ Make the Dough:
In a large bowl, combine flour, salt, yogurt, oil, and yeast mixture.
Mix until dough starts to come together, then knead for 6–8 minutes until smooth and soft.
3️⃣ Let It Rise:
Cover and let rest in a warm spot for 1 hour, or until doubled in size.
4️⃣ Divide & Shape:
Punch down the dough and divide into 6–8 equal balls.
Roll each into an oval or round shape, about ¼ inch thick.
5️⃣ Cook the Naan:
Heat a skillet or frying pan over medium-high heat until hot.
Place one naan at a time on the dry pan.
Cook for 1–2 minutes until bubbles form, then flip and cook another 1–2 minutes until golden brown spots appear.
(For extra puff: press gently with a spatula while cooking.)
6️⃣ Brush & Serve:
Brush hot naan with melted butter, garlic butter, or herb butter.
Serve immediately — soft, warm, and irresistible!
Flavor Variations
Garlic Naan: Mix minced garlic and parsley into melted butter before brushing.
Cheese Naan: Add shredded mozzarella or cheddar inside before cooking.
Herb Naan: Sprinkle dried oregano, coriander, or nigella seeds on top before cooking.
Storage
- Keep leftovers wrapped in foil or an airtight bag for 2 days.
- Reheat in a hot skillet or over an open flame for 20 seconds each side.
- Freeze up to 2 months — warm directly from frozen.