Indian flatbread (naan)

Soft and puffy Indian naan / flatbread. It is such a delicious replica of the real Indian naan. It’s my absolute favorite recipe! The naan stays beautifully soft, even when it cools down.

When I was living in India I always ordered naan in restaurants. They bake the naan in a clay tandoor oven, which gives the bread a unique taste.

But don’t worry if you don’t own a clay tandoor oven, because today I’ll show you how to make naan at home with just a simple skillet. This naan recipe comes pretty close to the real deal!

You do need to use some yeast for this recipe though, but don’t let this scare you. It’s really super simple and the yeast will help the naan to stay deliciously soft…and that’s what we want of course.

Serve this naan with any curry like my lentil curry with spinach and pumpkin (vegan).

Try it out and keep me posted!

Indian Naan

Prep Time: 5 minutes

Cook Time: 24 minutes

Additional Time: 1 hour

Total Time: 1 hour 29 minutes

Soft and puffy naan. By far the best Indian naan recipe! Yield: 8.

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Ingredients

• 1 tsp granulated sugar
• 125 ml warm water
• 2 ¼ tbsp active dry yeast
• 440 gr all-purpose flour
• 125 ml yogurt
• 0,5 tsp salt
• 2 tbsp oil

Instructions

1. Add sugar, yeast and water into a bowl. Mix and let it rest for about 10 minutes until it gets foamy.
2. Take a big bowl and add the flour, yogurt, salt, oil and yeast mixture. Knead until the dough becomes smooth and shiny.
3. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour.
4. Now the dough has doubled in size, divide it into 8 equal parts.
5. Heat a skillet over medium-high heat and grease the skillet with some oil.
6. In the meantime, take a part of the dough and roll into a circle, about 16 cm diameter.
7. Place dough on the hot skillet and when it puffs up, bubbles and burnt spots appear, flip it over and cook the other side. Each naan should take around 2 min 40 sec in total to cook.
8. Repeat the same process until all the dough is gone.
9. Brush the naan with melted butter (optional), and serve warm.

Notes

• Roll the dough between two sheets of parchment paper, so that it doesn't stick to the rolling pin. 
• Cover the naan in aluminium foil to keep it warm.

Did you make this recipe? I’d love to see pictures of your creations on Instagram!
Tag @lazyhomecookk and hashtag it #lazyhomecook

Hi, and welcome!
I’m Jeanette, the blogger behind Lazy Home Cook.
Here I share all my delicious, easy
and family approved recipes with YOU.
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