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–+ servings
naan bread stacked on a white towel

Restaurant Quality Naan Bread

Source: donuts2crumpets
This restaurant quality naan bread recipe is deliciously pillowy soft, buttery, and the perfect vessel to scoop up all kinds of delicious foods!
Servings: 8
Prep Time 20 minutes
Cook Time 40 minutes
Rise Time 1 hour 30 minutes
5 from 17 votes

Ingredients
  

  • 1/2 cup warm water (about 110 degrees)
  • 2-1/4 tsp instant yeast (1 of the small packages)
  • 2 tsp sugar
  • 1/4 cup milk
  • 1 egg
  • 1/4 cup Greek yogurt
  • 2-1/2 to 3 cups flour
  • 1/2 tsp salt
  • 3 Tbsp butter slightly cooled

Garlic Herb Butter - mix together:

  • 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 parsley or cilantro
  • Optional: Flakey sea salt and chopped parsley or cilantro for garnish.

Instructions
 

  • In a small bowl, add the warm water, yeast and the sugar. Let sit a few minutes until the yeast starts to get bubbly so you know your yeast is good.
  • In your mixer bowl, whisk together the milk and the egg.
  • Add in the Greek yogurt, yeast mixture, 2-1/2 cups of flour, salt and melted butter and stir together.
  • With the dough hook, knead on low speed for 4-5 minutes – if the dough is too sticky add the extra 1/2 cup flour by the Tbsp until a ball forms, (you don’t have to add the entire amount, just sprinkle some in until the ball forms and the dough has pulled away from the sides. The dough should feel tacky, but not stick to your fingers.)
  • Roll the dough in to a ball, place in a greased bowl and cover with saran wrap and a clean towel.
  • Let rise in a warm place for about 1 to 1-1/2 hours. (It should double in size.)
  • Punch down the dough and roll back in to a ball. (You can wrap and refrigerate at this point if you want to make the dough up to 24 hours earlier.)
  • When ready to cook, cut the dough in to 8 equal portions
  • Preheat a skillet or cast iron pan over medium heat until nice and hot. Carefully coat your pan with a tsp of canola or olive oil, wiping away the excess with a paper towel.
  • Roll out each portion of dough with a rolling pin in to a rough circle about 1/4 inch thick.
  • Place the dough in to your preheated pan and let cook on one side for 2-3 minutes or until it starts to puff up with bubbles and has a nice golden brown color on the bottom. Flip over and let it cook on the other side.
  • Brush the Naan Bread with the garlic herb butter as it comes out of the pan and serve warm! (I like to sprinkle mine with a little flakey sea salt and fresh parsley or cilantro before serving.)

Notes

A couple of tips for this recipe:
  • The amount of flour you need for dough can vary depending on weather, altitude, etc.  I always start with 2-1/2 cups, then add spoonful’s of the last 1/2 cup as needed.  You want the dough to form a ball that feels a bit tacky, but does not stick to your fingers.  However, you don’t want to add too much or your dough will be tough.
  • If you want to make this dough ahead, after letting it rise, punch down the dough and roll in to a ball – wrap tightly in plastic wrap and place in a gallon size ziplock bag with all the air sealed out and then refrigerate until ready to use.  When ready to cook, take the dough out of the bag and plastic wrap and knead a couple of times on a floured surface. Cover with a towel and let rest on the counter for 15-20 minutes or so, then divide in to 8 pieces, roll them out and cook as directed.
  • If you don’t like garlic herb butter you can substitute plain melted butter to brush on the naan after they are done cooking.