Naan is a staple in Indian cuisine, loved for its soft, fluffy texture and slightly chewy bite. This recipe makes 4 naans, perfect for pairing with curries, dips, or enjoying on their own with a brush of garlic butter.

Whether you’re cooking for family, friends, or treating yourself, this Naan recipe is easy, quick, and guarantees restaurant-style results at home.

Why This Naan Recipe is Special

1. Soft and Fluffy: A simple combination of flour, yogurt, and yeast creates perfectly tender bread.
2. Quick and Easy: No tandoor needed – a regular pan gives golden, slightly charred naans.
3. Customizable: Brush with garlic butter, fresh herbs, or plain melted butter for extra flavor.
4. Perfect Pairing: Ideal alongside curries like Butter Chicken, dal, or chickpea dishes.

Serving Suggestion

Serve warm with curries such as Butter Chicken, dal, or chickpea dishes. Brushing with garlic butter or melted plain butter elevates the flavor and makes them irresistible.

Tips for Perfect Naan

• Hot Pan: Make sure your pan is really hot before adding the naan – this gives it the classic golden spots and nice bubbles.
• Use a Cast Iron Pan: For the best char and authentic texture.
• Brush with Garlic Butter: Apply immediately after cooking for extra flavor.
• Add Fresh Herbs: Fresh coriander or parsley adds a lovely aroma.
• Storage: Keep leftovers in an airtight bag and reheat briefly in a hot pan or oven before serving.

Ingredients (Serves 2–3)

190 g all-purpose flour (Type 405 or 550)

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp dry yeast (about 1 g)

60 ml lukewarm water

2 tbsp plain yogurt (e.g., Greek yogurt)

1 tbsp oil (e.g., sunflower or olive oil)

Optional: melted butter or garlic oil for brushing

Instructions

1. Make the Dough
In a bowl, combine flour, salt, baking powder, and dry yeast. Add water, yogurt, and oil. Mix and knead into a soft, slightly sticky dough (about 5–8 minutes by hand).

2. Let it Rise
Cover the dough and let it rest in a warm place for about 1 hour, or until it has visibly risen.

3. Shape the Naan
Divide the dough into 4 pieces. Form little balls and let them rest for 10 minutes. Roll or stretch each piece into an oval or teardrop shape, about 0.5 cm thick.

4. Cook the Naan
Heat a pan (non-stick or cast iron) over high heat – no oil needed. Cook each naan for about 1–2 minutes per side, until bubbles form and brown spots appear.

5. Finishing Touch
Brush with melted butter or garlic oil while still warm.

Naan

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Naan is a soft, fluffy Indian flatbread that’s perfect for soaking up sauces like butter chicken. This easy homemade version uses simple ingredients—flour, yogurt, water, and a touch of oil—and cooks quickly in a hot pan for golden, slightly charred perfection. Optional garlic or butter brushing adds extra flavor.

Rezept drucken Pin Recipe

Vorbereitungszeit 15 Minuten Min.

Zubereitungszeit 8 Minuten Min.

Resting Time 1 Stunde Std. 10 Minuten Min.

Gesamtzeit 1 Stunde Std. 25 Minuten Min.

Portionen: 2

Gericht: Side Dish

Küche: Indisch

Calories: 180

Ingredients Equipment Method Nutrition

Zutaten

  

1x2x3x?

• 190 g all-purpose flour Type 405 or 550
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp dry yeast about 1 g
• 60 ml lukewarm water
• 2 tbsp plain yogurt e.g., Greek yogurt
• 1 tbsp oil e.g., sunflower or olive oil
• Optional: melted butter or garlic oil for brushing

Kochutensilien

• Mixing Bowl
• Measuring spoons and cups
• Rolling pin (or hands to stretch the dough)
• Non-stick or cast iron pan
• Brush (for butter or garlic oil, optional)
• Kitchen towel or plastic wrap (to cover dough while resting)

Method

 

1. Make the Dough
2. In a bowl, combine flour, salt, baking powder, and dry yeast. Add water, yogurt, and oil. Mix and knead into a soft, slightly sticky dough (about 5–8 minutes by hand).
3. Let it Rise
4. Cover the dough and let it rest in a warm place for about 1 hour, or until it has visibly risen.
5. Shape the Naan
6. Divide the dough into 4 pieces. Form little balls and let them rest for 10 minutes. Roll or stretch each piece into an oval or teardrop shape, about 0.5 cm thick.
7. Cook the Naan
8. Heat a pan (non-stick or cast iron) over high heat – no oil needed. Cook each naan for about 1–2 minutes per side, until bubbles form and brown spots appear.
9. Finishing Touch
10. Brush with melted butter or garlic oil while still warm.

Nährwerte

Calories: 180kcal

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