Homemade Naan Recipe
This homemade naan recipe is a hit in my home. It's so simple to make that you can practically make the naan last minute. It is also very versatile and a great way to stretch a meal just a little further.
Equipment
- Measuring cups and spoons
- Whisk (optional)
- Mixing Spoon
- Medium bowl
- Rolling Pin- optional
- Pizza cutter or bench scrapper (to cut the naan dough-optional)
- Cast iron skillet
Ingredients
- 2 cups all-purpose flour + a little more for kneading/ work surface
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp sugar optional- but helps with flavor
- 3/4 cup plain yogurt
- 2-4 tbsp milk as needed
- 2 tbsp olive oil or melted butter
- Basil and oregano to taste optional
Instructions
- Start by mixing the flour, baking powder, salt, and sugar in a bowl.
- Next, add the yogurt and oil and mix with the flour mixture until a dough forms. Add milk if needed, just enough so that the dough isn't crumbly.
- Then, quickly knead the dough on a floured surface for about 2-3 minutes. Set aside for 10-15 minutes.
- Next, roll out the dough into a circle and divide it into 6 pieces. Then, roll each piece of dough into a oval or circle shape (doesn't have to be perfect) along with any herbs that you want to use (optional)!
- Heat the skillet to medium-high heat. You can add a little oil to grease the skillet or leave it un-oiled. Whatever your preference is!
- Cook each naan for 1-2 minutes on each side until you start to see golden bubbles form.
- Remove from skillet and brush with melted butter and more herbs, optional. And enjoy! :)
Notes
How to store and reheat homemade naan recipe
Room temp: Once the naan has completely cooled down, place them in a zip-top bag or air-tight container. Store on the counter at room temperature for 2-3 days.
Freezer: Stack each naan with a small piece of parchment paper between each one so they don't stick together. Slide the stack of naan into a freezer-safe bag or container. They will stay good for up to 3 months.
*To reheat: Sprinkle a few drops of water on the naan and toss it back onto the iron skillet for about 30 seconds each side.
Room temp: Once the naan has completely cooled down, place them in a zip-top bag or air-tight container. Store on the counter at room temperature for 2-3 days.
Freezer: Stack each naan with a small piece of parchment paper between each one so they don't stick together. Slide the stack of naan into a freezer-safe bag or container. They will stay good for up to 3 months.
*To reheat: Sprinkle a few drops of water on the naan and toss it back onto the iron skillet for about 30 seconds each side.