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Naan Bread

This soft and flavorful naan bread is easy to make using simple ingredients like Greek yogurt and an egg, perfect for meal prep or weeknight dinners.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 pieces
Course: Bread, Side Dish
Cuisine: Indian
Calories: 170
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1/2 cup warm water (about 110 degrees)
  • 2-1/4 tsp instant yeast (1 of the small packages)
  • 2 tsp sugar Can use sugar substitutes for diabetic-friendly version
  • 1/4 cup milk
  • 1 piece egg
  • 1/4 cup Greek yogurt Adds protein
  • 2-1/2 to 3 cups flour Use whole wheat for added fiber
  • 1/2 tsp salt
  • 3 Tbsp butter (slightly cooled) Can reduce for a lighter option
  • 4 Tbsp melted salted butter
  • 1/4 tsp garlic powder Or 1 tsp finely chopped or grated garlic
  • 1 tsp dried parsley or cilantro Or 1 Tbsp fresh finely chopped
Optional Garnishes
  • Flakey sea salt For garnish
  • Chopped parsley or cilantro For garnish

Method
 

Preparation
  1. In a small bowl, add the warm water, yeast, and sugar. Let sit until the yeast is bubbly.
  2. In a mixing bowl, whisk together the milk and egg.
  3. Add Greek yogurt, yeast mixture, 2-1/2 cups of flour, salt, and melted butter. Stir until combined.
  4. Knead the dough with a dough hook on low speed for 4-5 minutes, adding more flour if necessary until a ball forms.
  5. Roll the dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 to 1-1/2 hours until doubled in size.
  6. Punch down the dough, roll back into a ball, and you can refrigerate it to use up to 24 hours later if desired.
Cooking
  1. When ready to cook, cut the dough into 8 equal portions.
  2. Preheat a skillet or cast iron pan over medium heat. Coat with 1 tsp of oil and wipe away excess.
  3. Roll out each portion of dough into a rough circle about 1/4 inch thick.
  4. Cook each naan in the preheated pan for 2-3 minutes until puffed and golden brown, then flip and cook the other side.
  5. Brush the naan with garlic herb butter as they come out of the pan and serve warm.

Notes

Store cooled naan in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze cooled naan stacked with parchment for up to 3 months. Reheat for best texture.