This simple Naan Bread recipe makes for amazingly chewy and bubbly naan, just like the one you get at Indian restaurants. Bonus? This naan dough is extremely easy to make at home, and I’m pretty sure you can’t mess this recipe up. So what’s the secret? Three things. One, go for full-fat Greek yogurt and whole milk to get fluffy and chewy bread. Two, use active dry yeast to get those nice big bubbles. Three, use a cast-iron skillet to get toasted bottoms and create the perfect naan.
This naan recipe gets its flavor not only from the tangy Greek yogurt but also from garlic and anise seeds. So good! Cook the naan for approximately 90 seconds until the underside is nicely browned and large toasted spots appear. Then flip and cook for 60 seconds more. Brush the cooked naan with a flavorful herb and ghee mixture while it’s still hot, and enjoy as is or serve with curry and your favorite toppings. You can even use naan to make wraps. I like mine with hummus and baba ganoush too. It’s amazing!
To make the Naan Bread, you will need the following ingredients:
In a bowl, combine ½ cup warm water, 1 teaspoon honey, and 2 ¼ teaspoons active dry yeast and gently whisk. Leave to bloom for 5 minutes, or until foamy.
In a bowl of a stand mixer with the dough hook attached, combine 2 ¼ cups all-purpose flour, 1 tablespoon olive oil, ¼ cup yogurt, ¼ cup milk, ½ teaspoon salt, 2 minced cloves garlic, and 1 teaspoon anise seed.
Add in the yeast mixture and start mixing the dough at speed 2 for 30 seconds, then increase to 6 and knead the dough for 3-4 minutes until smooth and bounce back when poked.
Form a ball and place the dough into a lightly greased bowl. Cover with plastic wrap and leave to rise in a warm spot until doubled in size, about 1 hour.
Once the dough is ready, transfer to a lightly floured surface and divide it into six equal pieces. Roll out each piece ¼-inch thick and large enough to fit into your cast-iron skillet.
In a small skillet, melt 4 tablespoons of butter and mix in 1 tablespoon of minced parsley. Place it beside your cooktop with a pastry brush.
Heat the skillet until it smokes and cook each circle of naan in the dry pan for 60 to 90 seconds, or until bubbly and the underside is golden brown. Flip over and cook for another 60 seconds.
Just before removing from the pan, brush the top with the herbed ghee sauce, then remove from the pan and generously brush the other side too.
Serve warm with hummus, baba ganoush, or curry for a hefty meal.
This Naan Bread recipe is simple to make and tastes just like the one you get at Indian restaurants. Give it a go soon, and make sure you tag @cookmerecipes in your bread posts.
So easy to make! Thanks for sharing. I love it!
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