Homemade Naan
Homemade Naan
Ingredients
- 500 grams all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1 tablespoon olive oil
- 150 ml warm water
- 150 ml warm milk
- 2 tablespoons yogurt
- 1/4 cup melted butter, for brushing, as needed
- 2 tablespoons chopped coriander, for garnishing, as needed
- 1 teaspoon nigella seeds, for garnishing, as needed
Instructions
- 1
In a large bowl, combine the 500 grams of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of instant yeast. Mix these dry ingredients well with a spoon until thoroughly combined.
⏱️ 2 min
- 2
To the dry mixture, add 1 tablespoon of olive oil, 150 ml of warm water, 150 ml of warm milk, and 2 tablespoons of yogurt.
⏱️ 2 min
- 3
Mix the ingredients initially with a spoon, then turn the mixture out onto a clean surface and knead by hand for about 5 minutes until a soft, slightly sticky dough forms. The dough should be smooth and elastic.
⏱️ 5 min
- 4
Place the dough back into the bowl, cover the bowl with plastic wrap, and let the dough rise in a warm place for 1 to 2 hours, or until it has doubled in size.
⏱️ 60 min
- 5
Gently punch down the risen dough to release the air. Transfer the dough to a lightly floured surface and divide it into 8 equal-sized balls.
⏱️ 3 min
- 6
On a lightly floured surface, take one dough ball and roll it out into an oval shape, approximately 1/4 inch thick. Repeat with the remaining dough balls.
⏱️ 8 min
- 7
Heat a pan (such as a cast iron or non-stick pan) over medium-high heat. Once hot, place one rolled naan onto the pan. Cook for 1 to 2 minutes per side, or until the naan is golden brown and puffed up with characteristic bubbles.
⏱️ 16 min
- 8
Once cooked, remove the naan from the pan. Brush generously with melted butter. Sprinkle with chopped fresh coriander and nigella seeds. Serve warm immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Naan
- 500 grams all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1 tablespoon olive oil
- 150 ml warm water
- 150 ml warm milk
- 2 tablespoons yogurt
- 1/4 cup melted butter, for brushing, as needed
- 2 tablespoons chopped coriander, for garnishing, as needed
- 1 teaspoon nigella seeds, for garnishing, as needed
Instructions
- 1
In a large bowl, combine the 500 grams of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of instant yeast. Mix these dry ingredients well with a spoon until thoroughly combined.
⏱️ 2 min - 2
To the dry mixture, add 1 tablespoon of olive oil, 150 ml of warm water, 150 ml of warm milk, and 2 tablespoons of yogurt.
⏱️ 2 min - 3
Mix the ingredients initially with a spoon, then turn the mixture out onto a clean surface and knead by hand for about 5 minutes until a soft, slightly sticky dough forms. The dough should be smooth and elastic.
⏱️ 5 min - 4
Place the dough back into the bowl, cover the bowl with plastic wrap, and let the dough rise in a warm place for 1 to 2 hours, or until it has doubled in size.
⏱️ 60 min - 5
Gently punch down the risen dough to release the air. Transfer the dough to a lightly floured surface and divide it into 8 equal-sized balls.
⏱️ 3 min - 6
On a lightly floured surface, take one dough ball and roll it out into an oval shape, approximately 1/4 inch thick. Repeat with the remaining dough balls.
⏱️ 8 min - 7
Heat a pan (such as a cast iron or non-stick pan) over medium-high heat. Once hot, place one rolled naan onto the pan. Cook for 1 to 2 minutes per side, or until the naan is golden brown and puffed up with characteristic bubbles.
⏱️ 16 min - 8
Once cooked, remove the naan from the pan. Brush generously with melted butter. Sprinkle with chopped fresh coriander and nigella seeds. Serve warm immediately.
⏱️ 3 min