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    Home » Recipes » Breads

    By Amy · Published: May 11, 2016 · Updated: May 26, 2020 · This post may contain affiliate links. Please read my disclosure policy Leave a Comment

    Homemade Naan (Indian Flatbread)

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    I have this crazy obsession with naan and finally took a leap of faith and made this amazing Homemade Naan for the very first time.  It’s a LOT more economical than buying it in the deli and not as difficult to make as you would think!

    Angled overhead view of a stack of naan bread sprinkled with chopped fresh cilantro.

    Soft, warm, puffy and buttery naan is so good to me!  I love to use it as a flatbread pizza crust, but it can also be used as a wrap or simply eaten by itself.

    Front view of stacked flatbread by a white napkin. A bowl of melted butter is in the background.

    I don’t know why I was so afraid of making it.  I searched around the internet and found 3 sources (credited at bottom of recipe) and took a little from each recipe that I thought would work for what I wanted.  It turned out perfect, and if you follow these simple instructions, you shouldn’t go wrong.

    A ball of dough on a floured granite surface. A large bowl and rolling pin are in the background.

    This is the dough that I kneaded for about 4-5 minutes getting ready to go into a large bowl that I coated with olive oil.  You’ll need a much larger bowl than the dough because it will double in size after it sits for a couple of hours.

    Overhead view of a ball of dough in a glass bowl on a dark surface.

    After a couple of hours of rising in the bowl that I covered with a damp towel, here’s my dough all puffy and ready!

    Dough that has been shaped into a rectangle and sliced into six sections on a floured granite surface.

    On a floured surface, I rolled the dough into a rectangle and sliced it into 6 equal sections.

    A section of dough that has been rolled and pressed into an oval shape with a rolling pin.

    I took each section and rolled it into a ball, then used a rolling pin to roll into an oval shape about ⅛ inch thick.

    Naan flatbread dough being cooked in a skillet.

    I place each flattened piece of dough in a skillet over medium heat.  After about three minutes I saw these bubbles and knew it was time to flip the bread and cooked for about another 2 minutes.

    Front view of a stack of naan by a white napkin and a bowl of melted butter.

    The bread should be golden and blackened in spots.  Brush with melted butter after removing from the skillet and top with chopped fresh cilantro, if desired.  This was so much easier than I thought!

    Another great thing I love about naan bread is that it freezes well.  Since I live alone it’s nice to be able to grab one out of the freezer to use for a quick pizza.  I wrap them individually in plastic wrap and store them in a freezer bag.

    Front view of stacked flatbread sprinkled with chopped cilantro by a white napkin.

    Pizza Recipes Using Naan Flatbread

    • Naan Cheeseburger Pizza
    • Margherita Naan Pizza
    • Chicken Bacon Alfredo Pizza
    • Mexican Pizza
    Print
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    A stack of naan bread sprinkled with chopped parsley by a striped kitchen towel.

    Homemade Naan (Indian Flatbread)


    • Total Time: 3 hours
    • Yield: 6 naans
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    Ingredients

    • 2 ½ teaspoons active dry yeast
    • 1 cup warm water (about 110 degrees F)
    • 3 tablespoons granulated white sugar
    • 3 tablespoons milk
    • 1 egg, beaten
    • 2 teaspoons salt
    • 3 ¾ cups bread flour, and additional flour for dusting work surface
    • 1 tablespoon olive oil or vegetable oil (for coating bowl)
    • 3 tablespoons butter, melted
    • Chopped fresh cilantro, for garnish (optional)

    Instructions

    1. In a large bowl, place the yeast in warm water. Stir to dissolve and let sit for about 10 minutes or until frothy. Once frothy, Add sugar, milk, egg, salt and flour. Stir to combine, making a soft dough. Add more flour if necessary. Place dough on a surface dusted with flour and knead for about 4 to 5 minutes or until smooth.
    2. Place in a large bowl that has been coated with oil and cover with a damp towel or plastic wrap. Let sit in a warm spot for 1 ½ to 2 hours, or until doubled in size (the warmer the spot, the faster dough will rise).
    3. Once dough has doubled in size, place on a surface dusted with flour. Form dough into a rectangle and slice in 6 equal portions. Form each portion into a round ball.
    4. Using a rolling pin, roll each ball of dough into an oval shape about ⅛ inch thick.
    5. Heat a large skillet over medium heat. Once skillet is hot, place dough in the dry skillet and cook for about 3 minutes, or until the top has several air bubbles and the bottom is golden and blackened in areas. Flip the dough and cook an additional 1 ½ to 2 minutes, or until bubbled areas are golden and blackened. Repeat with the remaining naans.
    6. Brush naans with melted butter and top with chopped fresh cilantro, if desired.
    • Prep Time: 2 hours 30 mins
    • Cook Time: 30 mins
    • Category: Breads
    • Method: Fry
    • Cuisine: Indian

    Keywords: homemade naan, naan flatbread

    A special thanks to AllRecipes, Once Upon a Chefand Budget Bytes for inspiring this recipe!

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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