Description
This easy homemade naan bread recipe brings a cozy feeling to any dinner table, puffing up beautifully in a skillet with charred spots and a warm, yeasty aroma. It is a game-changer for busy families seeking fresh, authentic flavors without the fuss.
Ingredients
- 3 cups all-purpose flour (360 g)
- 2.25 teaspoons active dry yeast (7 g)
- 1 tablespoon granulated sugar (15 g)
- 1 teaspoon fine sea salt (5 g)
- 0.75 cup warm water (180 ml)
- 0.25 cup plain full-fat yogurt (60 g, or sour cream)
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon fresh lemon juice (15 ml)
- 2 lemons, for charring
- 1 tablespoon sumac (15 g), divided
- 0.25 cup fresh cilantro (15 g), chopped (or parsley)
- Flaky sea salt
- Additional olive oil, for brushing
Instructions
- Prepare Dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. In a separate bowl, combine the warm water, yogurt, and 2 tablespoons olive oil. Pour the wet into the dry and mix with a spoon until a shaggy dough forms, just combined. (Ensure water is warm 105-115°F, not hot, to activate yeast.)
- Knead and Rise: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Lightly oil a clean bowl, coat the dough, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Char Lemons: While the dough rises, cut two lemons into halves or wedges. Heat a cast iron skillet over high heat until smoking. Sear lemons cut-side down for 3-5 minutes until deeply charred, then set aside.
- Shape Naan: Gently punch down the risen dough and divide it into 6-8 equal pieces. Roll each piece into a ball, then flatten and roll into an oval or tear-drop shape, about 0.25 inch (0.6 cm) thick.
- Cook Naan: Heat a cast iron skillet or griddle over medium-high heat. Lightly brush one side of a dough piece with olive oil. Place oiled side down and cook for 1-2 minutes until bubbles appear and the bottom is golden brown. Brush the top with olive oil, flip, and cook another 1-2 minutes until puffed and browned.
- Season and Serve: Transfer the warm naan to a plate. Immediately brush with 1 tablespoon fresh lemon juice, sprinkle with 1 teaspoon sumac and flaky sea salt. Repeat for all pieces. Serve with charred lemon wedges and cilantro.
Notes
Ensure water for yeast is warm (105-115°F), not too hot, to prevent killing the yeast. Avoid overcrowding the skillet; cook one or two pieces at a time for even browning and puff. Brush naan with lemon juice and sumac immediately after cooking for best absorption and flavor. For dairy-free, use plant-based yogurt and milk. For healthier naan, use up to 0.5 cup whole wheat flour or brush with olive oil instead of butter.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread, Side Dish
- Method: Stovetop, Skillet Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 250 calories
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 5 mg