Published May 29, 2024 Updated Nov 03, 2024 Whether you’re dipping it in chicken curry or just enjoying it on its own, it does a great job of satisfying your Indian food cravings. This recipe has proven to be highly effective, having been tried and tested by home cooks worldwide, all reporting great success in their kitchens. With over 1,500 votes and an average rating of 4.6, it stands as the easiest, best and most authentic naan recipe available online! It is soft, doughy, fragrant and light, with gorgeous bubbly golden brown spots, perfect for mopping up sauces and curries such as Butter Chicken, Chicken Tikka Masala, curry chicken or squid curry. It’s one of those dishes that you should never skip when eating at an Indian restaurant. Watch the video above on how is traditional naan made. The video was shot at an Indian restaurant. One of the defining characteristics of naan bread is its charred appearance. To achieve this, naan dough is slapped against the hot walls of the tandoor oven (see picture above) using a cushioned pad or by hand. This rapid contact with the intense heat creates those characteristic charred and bubbly spots on the surface of the naan. The intense heat cooks the naan quickly and creates air pockets inside the flatbread, making it soft, airy and chewy all at once. Now, how can you replicate the effect of a tandoor oven at home? You use a very hot cast-iron skillet, which can reach up to 650°F (343°C) with almost any heat source, making it an excellent appliance for making fluffy naan at home! Appliance Tip: I used a 12-inch Lodge Cast Iron Skillet. It’s a traditional US brand, durable, budget-friendly, and pre-seasoned with 100% natural vegetable oil. It offers unparalleled heat retention and even heating. You may also use Staub Cast Iron Skillet, which is French made with a much higher price point.
all-purpose flour – gives the bread its structure. Depending on the humidity in your kitchen, you might need more or less flour to make a smooth and elastic dough. yeast – helps the dough rise to get a nice, fluffy texture. I’m using active dry yeast in this recipe, but you can also use instant yeast. warm water and sugar – these two ingredients are crucial to activate the yeast. plain yogurt – the secret ingredient in this cast iron naan recipe. It keeps the dough soft and moist while adding a hint of tanginess to the bread.
See the recipe card for full information on ingredients. Both variations offer a tasty twist on the classic recipe. They can be enjoyed alongside various Indian dishes or enjoyed on their own as a snack or appetizer.
Yogurt helps in the leavening process, adding moisture and tenderness to the dough, making sure that the end result is super soft and fluffy texture that we all love! Yogurt lends a creamy and slightly acidic flavor to the dough, adding mild tangy flavors to the bread. Yogurt also imparts a tint of sweetness, which makes the finished bread tastier.
Plain Yogurt Versus Greek Yogurt
Both plain yogurt and Greek yogurt work well for making naan bread at home. Greek yogurt may result in a denser texture due to its higher protein content and lower moisture content. Plain yogurt certainly produces softer, fluffier naan. Ultimately what you use depends on your personal preference, dietary needs and availability. If you like chewy and denser naan, use Greek yogurt. If you prefer pillow soft texture, opt for plain yogurt. It turned out delicious, soft, and puffy with beautiful golden brown spots and blisters on the surface. It’s super close to an authentic naan that you get in Indian restaurants.
Kneading Technique
Proper kneading is crucial for developing gluten, which gives the dough its elasticity. Knead the dough thoroughly using a folding and pressing motion until it becomes smooth and elastic. This typically takes about 8-10 minutes by hand or 5-7 minutes with a stand mixer fitted with a dough hook. You cannot make good bread without kneading; this is an age-old tradition passed down from generation to generation. Pro Tip: You absolutely do not need ghee in naan dough. Recipes that include ghee in the ingredient list are not traditional and can be considered a culinary misstep. Naan and other flatbreads do not require additional fats like ghee to achieve their desired texture and flavor. Together, they create a well-balanced and flavorful meal that is widely enjoyed in India. This combination is not only delicious but is also one of the most traditional and authentic ways to enjoy naan bread. The trio can be served in various settings, from casual family dinners to elegant gatherings. It can be paired with other Indian dishes or enjoyed on its own as an affordable complete meal that is packed with flavors and nutrition.
The dough is sensitive to climate and temperature variations. If your naan dough is sticky, add 2 more tablespoons of flour to bind the dough. Likewise, in dry climates, you may need to add more water to the dough to prevent it from drying out too quickly. Knead the dough with your hands until it becomes smooth and elastic, or use a stand mixer to speed up the process. Then, let it rest until it doubles in size. Please take note that in warmer climates, naan dough may rise faster due to more active yeast, while in cooler climates, it may take longer to rise. Make sure to use a very hot skillet to cook the flatbread. The high heat puffs up the bread for that iconic airy appearance. It’s done when burnt brown “blisters” or spots appear (see photo above). In hotter climates or kitchens, it may cook faster due to higher temperature, leading to quicker browning and potential charring. Brush the fresh-off-the-skillet bread with some melted salted butter or ghee, and top them with fresh cilantro.
Simply put, climate and temperature may affect this simple naan bread recipe. For the best results, please adjust your naan-making process accordingly. Enjoy! I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
