Tips from Well-Known Chefs
Chef Madhur Jaffrey recommends letting the dough rest for a bit longer for a softer texture.
Chef Sanjeev Kapoor suggests using a cast iron skillet for an even heat distribution and better flavor.
Chef Jamie Oliver advises experimenting with different toppings to find your favorite combination.
Ingredients
2 1/4 cups all-purpose flour, plus extra for dusting.
1/2 teaspoon baking powder.
1/2 teaspoon baking soda.
1/2 teaspoon salt.
2 teaspoons sugar.
1/4 cup plain yogurt.
1/2 cup warm milk.
1 tablespoon olive oil, plus extra for greasing.
Butter or ghee, for brushing (optional).
Garlic, chopped cilantro, or sesame seeds for topping (optional).
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar.
Make a well in the center and add the plain yogurt, warm milk, and olive oil. Mix until a dough forms.
Knead the dough on a floured surface for about 5 minutes, or until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rest in a warm place for 1-2 hours, or until it doubles in size.
Preheat a skillet or griddle over medium-high heat.
Divide the dough into 6 equal portions and roll each portion into a ball.
Roll out each ball into a thin oval or round shape, about 1/4 inch thick.
Cook the naan bread on the skillet or griddle for 1-2 minutes on each side, or until golden brown and puffed up.
Brush with butter or ghee and sprinkle with chopped garlic, cilantro, or sesame seeds, if desired.
Serve warm and enjoy with your favorite curries or dips.
Notes
Homemade Naan Bread is a soft and fluffy Indian flatbread that pairs perfectly with curries, dips, and various other dishes. It’s easy to make and can be customized with your favorite toppings.
