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Naan - easy naan bread recipe using a cast-iron skillet. Soft, puffy, with beautiful brown blisters just like Indian restaurants. This is the best recipe you'll find online!
Table of Contents
Naan Bread
Naan is an Indian recipe; it’s a type of flat bread.
Traditionally they are baked inside a very hot clay tandoor oven, with charcoal or wood fire.
The naan bread are stuck to the inside of the oven just like the picture below.
The tandoor oven retains very high heat, up to 900°F and hence fills the inside of the flat bread with air pockets and bakes them to perfection.
In a modern day kitchen, we do not have a tandoor oven, but you can make naan at home with a hot cast-iron skillet on the stove stop, or bake in the oven.
My naan recipe is made on a stove top, using a very hot cast-iron skillet.
The naan turn out extremely delicious, soft, puffy, airy, with the beautiful golden brown spots on the surface.
They taste just like the best Indian buffet restaurants!
Other Recipes You Might Like
Cheesy Garlic Naan
Chapati
Mango Chutney
Frequently Asked Questions about Naan:
Is Naan Bread Healthy?
Yes, it is super healthy. My recipe is quick and easy, fail-proof and cooked on a skillet. You do not need a tandoor oven!
Does It Have Eggs?
There is no eggs in the recipe. Vegan can’t eat them as this recipe calls for yogurt, which is not vegan-friendly.
The Origin of Naan
It originated from Iranian. However, different countries have its own version of the bread.
It’s a staple in Iran, many middle eastern countries, the Indian subcontinent countries such as Pakistan, Bangladesh, Sri Lanka, etc.
The Difference between Naan and Roti
They are both flat breads but different because of the ingredients used. Roti, for example, chapati is made with whole wheat flour and there is no yeast.
Naan is made with all purpose flour and you will need yeast to make the dough.
Tips on How to Make Naan
First, you want to make the dough by combining the yeast and flour together. Knead the dough with hand or using a stand mixer and then rest to double the dough in size.
Divide the dough into 8 balls. Heat up a cast-iron skillet on high heat to make naan.
The high heat makes the dough rises and fills the middle part of the bread with an air pocket. It’s done when burnt brown “blisters” or spots appear, just like my pictures.
Brush the fresh-off-the-skillet naan with some melted salted butter and top them with cilantro leaves.
Naan - easy naan bread recipe using a cast-iron skillet. Soft, puffy with brown blisters just like Indian restaurants. This is the best recipe online!
4.55 from 1553 votes
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By Bee Yinn Low
Yield 8pieces
Prep 1 hourhr20 minutesmins
Cook 10 minutesmins
Total 1 hourhr30 minutesmins
Ingredients
1teaspoonsugar
1/2cupwarm water
1/4oz. (10g)active dry yeast((2 1/4 teaspoons) )
2 1/4cupsall-purpose flour
1/2cupplain yogurt
1/2teaspoonsalt
1tablespoonoil
some oil(for greasing the skillet)
3tablespoonsmelted butter
Instructions
In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
Add the yeast mixture, yogurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size, about 1 hour.
Divide the dough into 8 equal portions. Roll the dough to a 8” (230g) circle using a rolling spin.
Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
Brush the naan with the melted butter, serve warm.
Notes
Watch the cooking video on this page for step-by-step guide.
If the dough is sticky, add extra 2 more tablespoons of flour to bind the dough.
Course: Indian Recipes
Cuisine: Asian
Keywords: from scratch, Naan, naan bread, vegetarian
Nutrition
Nutrition Facts
Naan Bread (The Best Recipe)
Amount Per Serving (1 g)
Calories 295Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Polyunsaturated Fat 5g
Cholesterol 12mg4%
Sodium 46mg2%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
While it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its relatively generous amounts of protein and fiber. Despite its high carb content, naan can be considered a more nutrient-dense alternative to white bread and pita.
A traditional flatbread from Afghanistan is called naan-e roghani. The extra oil added to the dough gives the roghani a softer and pillow-like texture despite being very similar to conventional Naan. Oil, flour, salt, sugar, yeast, milk, sesame seeds, and nigella seeds are used in its preparation.
It wasn't a bad taste, but it was noticeable. I also found the baking soda doughs burned more easily. The baking powder-yeast dough compared to the yeast-only dough were nearly identical — similar air bubbles in the pan, similar dough texture, similar flavor — so, in the end, I stuck with yeast alone as a leaven.
And like those fluffy spuds, this soft flatbread has little nutritional value. Most naan recipes call for Greek yogurt to give it that airy texture. But that's more than offset by less healthy ingredients like white flour, sugar, and oil.
Most of the plain shop-bought poppadoms and naan breads are low in saturated fat, which is great news for curry lovers! Poppadoms are also generally made with lentil or chickpea flour, which is high in cholesterol-lowering dietary fibre.
The toaster can be used to reheat your naan bread but it's not the best method to do so. The naan gets really dry and there's no way that you can add water to the naan before toasting. That said, it's really quick and a decent option when a toaster is all you have to reheat the bread.
As stated earlier, naan is high in fat, and specifically high in saturated fats.Pita on the other hand is considered to be a low fat food. Naan does have other benefits, including a higher protein content which will keep you fuller for longer and curb cravings.
While both naan and pita bread are delicious in their own way, naan bread has a softer texture and richer flavor profile that makes it a versatile option for any range of dishes.
Campbell says some breads from other cultures can be healthier, but if you are shopping for any of these listed below, avoid breads that are white (like white naan bread) or ones made with refined grains. "This type of bread is low in nutrients and will spike your blood sugar," she explains.
Roti is generally considered healthier than naan. Roti is lower in calories and contains zero saturated and trans fats and cholesterol. In contrast, naan tends to be higher in calories and may contain added fats. For a healthier choice, roti is often preferred, especially by those conscious of their dietary intake.
Paratha, while definitely bread, is not baked the way that naan is. Rather, it's fried in a tawa, a stone frying pan, using butter or cooking oil. While naan is generally rolled out once and slapped up against the side of the tandoor, paratha often gets rolled out multiple times, creating a very flaky bread.
My favorite homemade naan recipe is made with basic bread ingredients (flour, water and yeast) plus a generous dollop of yogurt, egg and baking powder to make the bread extra soft and chewy. I also prefer to use touch of honey as a natural sweetener for the bread.
Yogurt: Plain Greek yogurt holds the naan dough together and ensures a tender texture. Make sure you get authentic Greek yogurt and not Greek-style yogurt.
In the modern days, yeast & other leavening agents have replaced the bread starter. So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place.
Which is healthier: bread or naan? Naan is a flatbread, whereas bread comes in loaves. Naan is higher in fat, protein, and carbohydrates than loaf bread. The higher protein content of naan will allow you to feel fuller for longer and curve cravings.
Ezekiel. This is a bread made from a mix of sprouted wholegrains, typically wheat, barley, spelt and millet, as well as legumes, lentils and soya beans. ...
naan is calorically dense due to the refined flour. 100 grams of naan contains 310 calories, compared to 100 grams of steamed brown rice, which contains 125 calories. naan contains no fiber compared to the rice, which leads to an imbalance of gut bacteria, constipation, and a potentially increased risk of bowel cancer.
From health perspective, flat breads made of whole wheat flour (roti/paratha/chapati/phulka) are better than the ones made with all-purpose flour (naan & kulcha).
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