If you love Indian cuisine, you know naan—the soft, pillowy flatbread that's slightly golden and irresistibly delicious. As a home cook who's mastered countless batches, I've found making restaurant-quality naan at home is surprisingly simple, fast, and budget-friendly.
Pair it with curries or enjoy standalone—your family will devour them. Here's my tried-and-tested recipe for perfect results every time.
Ingredients
- 1 packet active dry yeast (8 g)
- 25 cl lukewarm water (equivalent to 2 mustard glasses)
- 60 g sugar (equivalent to 4 tablespoons)
- 3 tablespoons milk
- 1 beaten egg
- 2 teaspoons salt
- 540 g flour (equivalent to 3.5 mustard glasses)
- 2 teaspoons minced garlic
- 60 g melted butter
Instructions
- In a large bowl, dissolve the yeast in lukewarm water.
- Let stand for 10 minutes until foam forms on the surface.
- Add sugar, milk, egg, and salt.
- Gradually add the flour to form a soft dough.
- Knead for 6-8 minutes until smooth and elastic.
- Place dough in a clean, oiled bowl.
- Cover with a tea towel and let rise for 1 hour until doubled.
- Knead briefly to deflate.
- Mix in minced garlic.
- Divide into golf ball-sized pieces.
- Roll into balls.
- Place on a tray.
- Cover and rest for 30 minutes until doubled.
- Preheat oven to 200-230°C.
- Flatten a ball into a thin disc.
- Lightly oil the oven rack.
- Place dough on rack.
- Bake 2-3 minutes until puffed and lightly golden.
- Brush uncooked side with butter and flip.
- Brush cooked side with butter.
- Bake 2-4 more minutes until lightly browned.
- Remove from oven.
Serve and Enjoy
Repeat until all naan is baked. Fresh, fluffy, and ready for your meal!
