This Homemade Naan Bread is one of our favorites! It’s soft and buttery and the perfect accompaniment for soup season!
Pillowy soft, chewy and buttery, this Homemade Naan Bread can’t be beat.
Soup season at our house also means homemade bread season. And not all homemade bread needs to be difficult or super time consuming.
That’s where homemade naan comes in.
What is naan bread?
Naan is a type of Indian flatbread. It’s typically made of flour, water, yeast and yogurt and baked inside a very hot clay tandoor oven.
Yes, you can buy naan bread at your local market, but honestly, the real thing made at home is quite simple, and when it’s fresh out of the pan, I know you’ll think twice about choosing store-bought. Especially when it’s slathered in a delicious garlic butter.
I know, I know, some of you may be thinking, homemade bread? Nah, that’s gonna be too hard. Well, think again.
It’s a combination of only a few ingredients, you’ll only need a short rise time and before you know it, you’ll be enjoying some soft, tasty naan that’ll be perfect as a side for all your fall soups. Enjoy!
A Few Cook’s Notes for Homemade Naan Bread Recipe:
The melted butter and garlic topping is totally optional, but so worth it.
Naan bread is best the day it’s made, fresh from the pan, brushed with butter.
- 2 tsp. granulated sugar
- 1/2 cup warm water
- 1 1/4-oz. packet active dry yeast
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1/2 cup plain yogurt
- 1 large egg
- 4 Tbsp. butter
- 2 cloves garlic, minced
- In the bowl of a stand mixer fitted with the dough attachment, combine sugar and water water. Sprinkle with yeast and quickly stir. Let the mixture sit for 5 minutes or until foamy.
- With the mixer on low, gradually add the flour, salt, baking powder, yogurt and egg. Increase the speed to medium and mix for 3 minutes until the dough is smooth and forms a ball. Remove the dough and place it into a bowl sprayed with nonstick cooking spray or olive oil. Place the bowl in a warm spot and let it rise until doubled in size, about one hour.
- After dough has risen, trasfer to a lightly floured surface. Cut the dough into 8 equal pieces. Roll each portion into a ball. Place on prepared surface and roll dough out into an oval until it's 1/4-inch thick. Brush one side lightly with some of the butter mixture.
- Heat a large skillet over medium-high heat. Add one portion of rolled out dough, butter side down. Brush top with butter and cook for one minute or until dough begins to bubble. Flip and coninue to cook for another one minute or until both side are blistered and golden brown. Remove from skillet and transfer to a plate. Cover the cooked naan with a kitchen towel and continue cooking remaining portions. Serve with remaining garlic butter.
- Heat butter in a small sauce pan over medium heat until melted. Add the garlic and continue to cook for one minute, stirring constantly. Remove from heat. Set aside.