I’ve always been on the lookout for an easy bread, roti, chapati, or naan recipe. Basically, anything that I can serve with curries and is easy to whip up even at the last hour before dinner. Today, I’m happy to share this amazing recipe for the BEST homemade naan that I’ve used multiple times in my own kitchen.
The recipe I was looking for had to have the following: easy to make, preferably stove-top, quick, reasonably healthy, and freezes well. This recipe is all of the above plus MORE. It’s seriously amazing. The last time I made these, it was for a huge pot of butter chicken. I made a full batch of these naan and froze the leftovers.
There’s no preheating the oven. It’s all done on a large fry pan. There’s also no yeast involved, so no poofing yeast, rising the dough, etc. It’s just mixing the ingredients and kneading it before rolling the naan out.
I used to buy naan packets frozen but I soon realized it’s so much better to know exactly what I’m eating and to know that it’s fresh. I use half whole wheat flour and half unbleached white flour, which gives the perfect soft texture. I brush with garlic butter after it’s done cooking for extra goodness.
These naan are a bit different than the normal ones you’d find in a restaurant. They’re fluffier, but who doesn’t like fluffier bread? They’re soft, and they freeze so well! I just warm mine in the microwave or toaster oven when I want to have one with dinner. Read below for the full recipe! If you try it out, please let me know in the comments below.
- 1 cup all purpose flour, unbleached
- 1 cup whole wheat flour (plus a little extra)
- 1 tbsp olive oil
- 1 and 1/4 cup regular yogurt
- 1 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt (1/8 tsp)
- 1/2 cup oil (grapeseed, olive, etc.) for brushing
- 1/4 stick melted butter + 1/2 tsp garlic powder, optional
- Mix together the all purpose flour, whole wheat flour, baking soda, baking powder, and salt in a large mixing bowl.
- Add in the yogurt and 1 tbsp olive oil. Use the dough hook or your hands and knead until a soft, sticky dough is formed. If it's too wet, add up to 1/2 cup flour a little at a time. You don't want it too wet or it'll be hard to roll out. If it's too dry, add a teaspoon of water at a time until it's soft enough.
- Let the dough rest for about 30 minutes, with a towel covering the bowl.
- Prep a rolling surface with extra whole wheat flour sprinkled.
- Divide the dough into 8 balls. Roll each ball until it's smooth. Cover with plastic wrap to keep the dough soft.
- Heat a frying pan on medium heat. Have a fitting lid nearby.
- Roll 1 ball out into a circle, flipping and dusting with flour as necessary to keep it from sticking. When it's rolled out, brush with the oil on one side. Place the oil side down in frying pan. Cover the pan with a lid.
- Wait about 1 minute, or until bubbles form on the surface of the naan. Brush the top of the naan with oil and flip it over for 30-40 more seconds, until the bottom is golden brown as well.
- Repeat with remaining balls of dough. Serve hot, brushed with garlic butter for added yumminess.
Serve with curries like butter chicken, chicken tikka, coconut curries, kababs, and more.