Naan Recipe
Homemade naan and easy ways to use it — garlic naan bread, quick and soft naan, naan bread pizza, shakshuka with naan — for busy weeknight dinners.
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Ingredients
- 1/4 cup Warm water
- 2 tsp Sugar
- 1 1/2 tsp Dry active yeast
- 3/4 cup Warm milk
- 3/4 cup Greek yoghurt
- 1/4 cup Vegetable oil
- 560g Plain flour
- 1tsp Baking powder
- 1 tsp Salt
- 4 cloves Garlic
- 3 tbsp Olive oil OR melted butter
- Handful Fresh parsley
- Handful Parmigiano cheese
- Pinch Paprika
Instructions
- 1Combine water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble
- 2Add milk, yogurt, vegetable oil, minced garlic (2 cloves), flour, baking powder and salt
- 3Mix until the dough comes together
- 4Kneed onto a floured surface until smooth
- 5Let rest into a bowl until doubles in size
- 6In a seperate bowl, mix 2 cloves of garlic, olive oil or melted butter, parsley, salt & pepper, parmigiano cheese & paprika until combined
- 7Cut the dough into desired pieces and heat a couple of minutes on each side on a skillet
- 8Brush each side of the bread with the oil or butter mixture & serve
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Open in Pepper →Warm Naan Turns Dinner Into Something
A skillet of naan puffing up on the stove makes the whole kitchen smell like you tried harder than you did. It's flour, water, yeast, and about fifteen minutes of hands-on work, and it stretches a simple pot of soup or a plate of chicken into a real meal.
Cooks on Pepper reach for this collection when dinner needs a little something extra — a bread to tear and pass around, or a fast base when nobody wants to cook from scratch.
Every recipe here is either naan itself or naan put to work: garlic naan bread, quick and soft naan bread, African naan bread, tzatziki sauce with naan bread, bbq chicken pizza on naan bread, air fryer pizza with naan bread, and shakshuka with naan bread.
Quick Tips
- 1
Let the dough rest
Give the dough at least 1 hour in a warm spot, covered, until it doubles. Rushed dough turns out dense instead of pillowy.
- 2
Get the pan screaming hot
Heat a cast iron skillet dry over medium-high for 5 minutes before the first piece goes in. You want bubbles within 30 seconds.
- 3
Brush butter right away
Melt butter with minced garlic and brush each naan the second it leaves the pan, while it's still steaming, so it soaks in.
- 4
Stack them under a towel
Pile finished naan on a plate under a clean kitchen towel. They stay soft and warm for 20 minutes while you cook the rest.
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