Homemade Naan

Posted on July 11, 2011


Naan is an Indian flatbread and it’s
becoming increasingly more popular here in the United States. It’s also super
easy to make! I followed this recipe
and didn’t have to make any alterations! I loved it, my folks loved it, and it’s
definitely on the list of something I’ll need to make again. I put a few in the
freezer just so they would keep a little bit longer. This naan went wonderfully
with the feta dip I made yesterday.

Homemade Naan
Recipe from Tasty


  • 2 cups All Purpose Flour Or Wheat Flour
  • ¾ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Sugar
  • ¼ teaspoons Salt
  • ½ cups Warm Milk
  • ½ cups Yogurt
  • ½ Tablespoons Oil, As Needed
  • Garlic and Rosemary to season (or
    herbs or butter of choice)

copied from Tasty

Mix all the dry ingredients
together and make a well of flour.

Mix milk and yogurt together
and pour half of it into the well and slowly combine it

I don’t think there’s an exact amount of liquid that
should be added to the exact amount of flour to make a perfect dough. So what I
do is continue adding liquid slowly and combining it all together slowly until a
soft dough is made. The dough should be soft enough for you to be able to dig
your finger into it without applying any pressure. If dough sticks to your hand
too much, then use little bit of oil on your hands and then punch into the

Cover with a damp cloth and let it sit in a warm place
for at least 2 hours.

After a few hours, dust your working
board, take out the dough and knead it for about 2-3 minutes. Divide the dough
into smaller balls (in this case you should get about 8 balls to make

Dust the board again and flatten the balls to make bread
that is a little thick and elongated.

Now sprinkle one side of
the bread with your desired flavor.

Brush the other side with

Heat a thick-bottomed skillet or a wok or any
heavy-bottomed pan with a lid. Once it is nicely hot, place the naan wet side
down (it will stick) and cover it with a lid.

Let it cook for
about 30 seconds or until you see bubbles on it. Now cook the other side of the
naan over a direct flame on the burner with the help of tongs. When you see some
charred brown spots then you know that the naan is

Posted in: Bread