Do I need to use a cast iron skillet?

I think you will get the most “close to the real thing” results if you use cast iron, but I’ve also made this in a regular old non-stick skillet as well. So if that’s all you have, don’t let it prevent you from trying this recipe.

How do I get water to 110 degrees?

I like to use my digital meat thermometer to check the water temperature. If you don’t have one, you can use the “wrist check trick.” Run your wrist under a stream of warm water. When the water is the right temperature you will feel the sting of warm water, but you should be able to keep your wrist there. Any hotter and you’ll want to jerk your hand away.

What does “foamy” yeast look like?

When yeast is foamy and activated, it will look like there is a layer of beige cream floating on the top of the water.

The recipe calls for brushing the naan with ghee, what is that?

Ghee is a type of clarified butter traditionally used in Indian cuisine. If you don’t have access to ghee, regular melted butter will also work.

Can I use something other than ghee to brush the naan with?

Yes, if you can't find ghee, melted butter or olive oil would also work.

How do I create flavored naan bread?

You may notice that the menu of your local Indian restaurant offers different kinds of naan bread, like garlic naan or cilantro naan . To do something similar at home you have two options, you can either mix some flavorings into the dough itself or add them to your ghee which you then brush onto the finished naan. I prefer the latter. Try adding some minced garlic to the ghee to create a kind of "garlic butter." Adding some chopped fresh cilantro to the ghee is a nice option as well.

Fluffy Homemade Naan Bread (Quick and Easy Recipe!)

Name: Fluffy Homemade Naan Bread (Quick and Easy Recipe!)
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Cuisine: Indian
Ingredients: 3/4 cup warm water (approximately 110 degrees F); 1 teaspoon active dry yeast; 1 teaspoon sugar; 2 cups all-purpose flour; 1 teaspoon salt; 3/4 teaspoon baking powder; ¼ cup plain greek yogurt; 2 tablespoons oil of choice (ex: ghee, coconut oil, olive oil, avocado oil); 3 tablespoons Melted butter or ghee

Ingredients

Scale

3/4 cup warm water (approximately 110 degrees F)
1 teaspoon active dry yeast
1 teaspoon sugar
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
¼ cup plain greek yogurt
2 tablespoons oil of choice (ex: ghee, coconut oil, olive oil, avocado oil)
3 tablespoons Melted butter or ghee

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Instructions

ACTIVATE YEAST: Combine warm water, yeast and sugar in a small bowl. Stir and set aside until foamy – about 10 minutes.
MIX DRY INGREDIENTS: Add flour, salt, and baking powder to a large mixing bowl and whisk to combine.
COMBINE WET AND DRY INGREDIENTS: Once the yeast mixture is foaming, add the yogurt and oil and stir to combine. Add yeast mixture to dry ingredients and use a fork to mix and create a loose shaggy ball.
KNEAD AND REST: Turn dough onto a lightly floured surface and knead for 15 seconds. Place the dough ball back in the mixing bowl and rub with a little more oil. Loosely cover the bowl with a towel or plastic wrap and set in a warm place for 2 to 4 hours.
DIVIDE DOUGH: Remove dough from bowl and turn onto a lightly floured surface. Knead for 30 seconds adding additional flour if sticky. Use a knife to divide the dough into 6 even pieces.
CREATE DOUGH BALLS: Knead each ball on a lightly floured surface for 15 seconds until it forms a loose ball, then set aside and repeat the process until all dough is formed into balls. Then loosely cover the balls with a towel or plastic wrap and rest for 10 minutes.
ROLL OUT DOUGH: After 10 minutes, heat a cast-iron pan over medium-high heat. Lightly flour a clean surface and use a rolling pin to roll each dough ball into an oval. Pat the dough with a bit of water, then place the wet-side down on the hot pan.
COOK NAAN: Cook for 1-2 minutes or until the edges of the dough look dry and it’s beginning to bubble. Then flip the dough with a spatula and cook until the underside is dark brown. Remove the cooked dough from the pan and brush with melted butter or ghee. Repeat the cooking process for remaining dough balls. If you find that the naan is getting too charred for your taste, turn down the heat slightly. Serve immediately.

Notes

Cover leftovers and store at room temperature for about 2 days or in the freezer for up to 1 month.

Author: Christine
Prep Time: 2 hours 30 minutes
Cook Time: 15 minutes
Category: Bread
Method: Stove Top
Cuisine: Indian

Nutrition

Serving Size: One naan
Calories: 260
Sugar: 1.3 g
Sodium: 396 mg
Fat: 11.5 g
Carbohydrates: 33.8 g
Protein: 5.7 g
Cholesterol: 16.8 mg