- 3 1/2 cups Flour
- 2 tsp Yeast
- 2 tsp Sugar
- 1/2 tsp Salt
- 1 cup Warm Water
- 2 tbsp Honey
- 1/2 cup Greek Yogurt
- 5 tbsp Gheeor unsalted Butter
- 4 cloves Garlicchopped finely
- 3 tsbp Cilantrooptional
There is nothing like fresh naan bread to go with your Indian dishes. Soft and Fluffy and so delicious!! This is my favorite way to make NAAN bread by far, and its defiantly a keeper. My guests rave over it, and my partner says it’s even better than any of those we have tried in our favorite Indian Restaurant’s, so I must be on to something. Its not only technique that makes this naan so good, its the fresh yogurt, ghee and honey that add that special taste/texture that your sure to love. Naan bread is best to make in batches, that way if you have any leftovers (i have no idea why you would though) then you can store it in the freezer for another time. This recipe makes roughly 8 large pieces or 10 smaller pieces of bread. Depending on how thin or thick you like to make your Naan will determine that. I encourage you to try both ways, some people like their Naan thicker while others prefer the thinner kind. Either way its just as delicious, and pretty easy to make. Also you can try my other recipe for Fenugreek Butter Naan Bread that uses dried fenugreek leaves, its just as tasty.
- Crepe Pan *if you don’t have one I suggest getting one if you plan to make Naan.
- Basting Brush,
- 2 large bowls
- Clean dish towel to cover your rising bread
- Rolling Pin and
- Pastry cutter
To make the Naan Bread:
- In a large bowl mix together warm water and yeast till dissolved, roughly 10 minutes.
- Next add in the liquid honey and stir till dissolved.
- In another large bowl add your flour, greek yogurt, salt, egg and baking powder.
- Knead it all together with your hands in the bowl and once combined, remove from the bowl and shaped into a large ball.
- Oil the same bowl and place the big ball of dough back inside and cover it with a damp towel for 1 hour till your dough has doubled in size.
Cooking the Naan Bread:
- In a small bowl place your melted Ghee or Butter and chopped garlic and set aside.
- Once the dough has doubled in size, flour your counter and place the dough on top. Separate the dough with a pastry cutter into 8 pieces.
- Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circles.
- Heat a your skillet over medium heat and with a basting brush, season the skillet with some ghee. And one by one, roll your dough out and place onto the skillet, you will see tiny bubbles roughly around 1-2 minutes as the dough begins to take on a light brown color underneath, this is when you will want to flip the dough over. However before flipping the dough brush with ghee and garlic and then top with cilantro, before flipping over.
- Cook on the other side for 1 minute or until golden and transfer to your serving plate and cover with a towel to keep warm.
- REPEAT steps 3-5 till all 8 pieces are cooked.
Here are some recipes below that go great with this naan bread, also check out my curry page for more recipes that go great with naan.
- Indian Chicken Curry (Murgh Kari)
- Cheese Butter Masala (Paneer Makhani)
- Red Bean Curry (Rajma Masala)
- Durban mutton curry
- Karahi Gosht
Leftover Naan: Double up the recipe if you want to freeze some for later. Naan Bread can be frozen easily by placing in a zip lock bag. Just place parchment paper in-between each one. This will sea in the freshness and allow you to remove each piece, one at a time as needed. (see pictures below)
I’m thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!