Softest Naan
Softest Naan
Ingredients
For the Naan Dough
- 500 g flour
- 200 g milk
- 180 g yogurt
- 60 g melted butter
- 15 g fresh yeast
- 1 teaspoon salt
- 30-50 g flour, extra for rolling
For the Garlic Butter
- 50 g melted butter
- 3-4 cloves garlic, paste or pressed
- 1/2 teaspoon salt
- parsley or coriander, optional
Instructions
- 1
In a large bowl, dissolve the fresh yeast in the milk. Add the yogurt and salt, then whisk well to combine.
⏱️ 2 min
- 2
Add the 500 g of flour, followed by the 60 g of melted butter. Mix the ingredients together by hand until a shaggy dough comes together.
⏱️ 3 min
- 3
Knead the dough for 3-5 minutes until it starts to become more cohesive. Form it into a ball, cover the bowl, and let it rest for 10 minutes. After resting, give it another light knead; you will notice the dough is smoother.
⏱️ 15 min
- 4
Cover the dough again and let it rest for another 15-20 minutes. After this rest, divide the dough into 8-10 equal-sized balls.
⏱️ 25 min
- 5
Transfer the dough balls onto a tray and cover them loosely with plastic foil. Let them rise for approximately 35 minutes.
⏱️ 35 min
- 6
While the dough is rising, prepare the garlic butter. In a small bowl, combine the 50 g of melted butter, garlic paste/pressed garlic, 1/2 teaspoon of salt, and optional parsley or coriander. Mix well.
⏱️ 3 min
- 7
Once the dough balls have risen, lightly flour a clean surface with the extra 30-50 g of flour. Roll out one dough ball at a time with a dough roller until it is flat and about the size of a pita bread. While one naan is cooking, you can roll out the next one.
⏱️ 10 min
- 8
Heat a frying pan to its maximum temperature, then reduce the heat slightly so it's still on high, but not the absolute highest setting.
⏱️ 2 min
- 9
Carefully transfer a freshly rolled naan onto the hot frying pan. Immediately cover the frying pan with a lid. This helps create air bubbles and ensures the naan cooks through evenly.
⏱️ 1 min
- 10
Keep the lid on for 1 to 1 1/2 minutes. Remove the lid and flip the naan over. You should see beautifully toasted bubbles on the first side. Cook the second side for another 1 to 1 1/2 minutes, or until cooked through and lightly browned.
⏱️ 3 min
- 11
Remove the cooked naan from the pan and immediately brush it lightly with the prepared garlic butter. Repeat the rolling and cooking process for the remaining dough balls, brushing each naan with garlic butter as it finishes cooking.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Softest Naan
For the Naan Dough
- 500 g flour
- 200 g milk
- 180 g yogurt
- 60 g melted butter
- 15 g fresh yeast
- 1 teaspoon salt
- 30-50 g flour, extra for rolling
For the Garlic Butter
- 50 g melted butter
- 3-4 cloves garlic, paste or pressed
- 1/2 teaspoon salt
- parsley or coriander, optional
Instructions
- 1
In a large bowl, dissolve the fresh yeast in the milk. Add the yogurt and salt, then whisk well to combine.
⏱️ 2 min - 2
Add the 500 g of flour, followed by the 60 g of melted butter. Mix the ingredients together by hand until a shaggy dough comes together.
⏱️ 3 min - 3
Knead the dough for 3-5 minutes until it starts to become more cohesive. Form it into a ball, cover the bowl, and let it rest for 10 minutes. After resting, give it another light knead; you will notice the dough is smoother.
⏱️ 15 min - 4
Cover the dough again and let it rest for another 15-20 minutes. After this rest, divide the dough into 8-10 equal-sized balls.
⏱️ 25 min - 5
Transfer the dough balls onto a tray and cover them loosely with plastic foil. Let them rise for approximately 35 minutes.
⏱️ 35 min - 6
While the dough is rising, prepare the garlic butter. In a small bowl, combine the 50 g of melted butter, garlic paste/pressed garlic, 1/2 teaspoon of salt, and optional parsley or coriander. Mix well.
⏱️ 3 min - 7
Once the dough balls have risen, lightly flour a clean surface with the extra 30-50 g of flour. Roll out one dough ball at a time with a dough roller until it is flat and about the size of a pita bread. While one naan is cooking, you can roll out the next one.
⏱️ 10 min - 8
Heat a frying pan to its maximum temperature, then reduce the heat slightly so it's still on high, but not the absolute highest setting.
⏱️ 2 min - 9
Carefully transfer a freshly rolled naan onto the hot frying pan. Immediately cover the frying pan with a lid. This helps create air bubbles and ensures the naan cooks through evenly.
⏱️ 1 min - 10
Keep the lid on for 1 to 1 1/2 minutes. Remove the lid and flip the naan over. You should see beautifully toasted bubbles on the first side. Cook the second side for another 1 to 1 1/2 minutes, or until cooked through and lightly browned.
⏱️ 3 min - 11
Remove the cooked naan from the pan and immediately brush it lightly with the prepared garlic butter. Repeat the rolling and cooking process for the remaining dough balls, brushing each naan with garlic butter as it finishes cooking.
⏱️ 10 min