Naan Bread

Naan Bread

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This Naan Bread is soft, fluffy, and slightly chewy — the perfect companion to any curry, stew, or vegetable dish. Lightly crisped on the outside and pillowy inside, it’s brushed with a hint of oil or vegan butter and a sprinkle of herbs for that irresistible aroma. Whether cooked on a skillet or baked, this easy homemade naan delivers the comforting warmth and authentic flavor of traditional Indian flatbread right from your kitchen.

Ideal for scooping up your favorite dishes or enjoying as a wrap or snack, naan bread is a staple that turns every meal into a cozy experience. Simple ingredients, a touch of patience, and a love for homemade food come together beautifully in this timeless recipe — one that truly nourishes the body and warms the heart.

This is Naan, a bread accompanied with Indian dishes. I really prefer making my own. Don't cringe at the total time below - the ones in the stores have added additives in them like cheese or milk. Just make them on a "day off" - this recipe makes 12 large ones.

Servings:12

Prep Time: 2 hours 20 minutes

Cook Time: 10 minutes

Total Time: 2 hours 30 minutes

Equipment Needed: 2 bowls, baking sheet, basting brush, floured surface, measuring utensils, whisk (optional), rolling pin (opt)

Ingredients:

1 teaspoon Dry Yeast

1/2 cup WarmWater

1 Tablespoon Cane Sugar

3 Tablespoons Coconut Milk

1/2 teaspoon Onion Powder

1/2 teaspoon Garlic Powder

1 teaspoon Sea Salt OR Pink Himalayan Salt

2 Cups Bread Flour

Olive Oil to brush on the Naan Bread

Directions:

1. In large bowl, dissolve Dry Yeast in warm water. Let it stand for 10 minutes, until bubbly. If is does not get bubbly, it's okay, it will rise anyway in the oven.

2. Add Cane Sugar, Coconut Milk, Onion Powder, Garlic Powder, Salt.

2. Whisk everything together.

3. Add Bread Flour until dough is soft. Put the dough on a floured surface, knead for 6-8 minutes or until smooth.

4. Make a Naan dough ball in the bowl. Cover with a damp cloth and set aside. Let the dough rise for about one hour or until dough rises about double (if it doesn't rise you might have an old yeast, but don't worry, it will rise in the oven).

5. After rising, punch down the dough and break it in half.

6. Make dough into 12 balls. Place them on the baking sheet, covered with the dish towel and allow it to rise 30 minutes.

7. Roll Naan dough into balls, flattening them by hand or by a rolling pin, to the size of 1/4 inch thick, as an oval or circle shape.

8. Brush Olive Oil over each Naan.

9. Broil Naan (leaving the oven door cracked open) on the top shelf of the oven. You will see the Naan Bread rise up. Once some brown spots show up, pull it out and turn them over and brush the other side with Olive Oil.

10. Final Results! Eat and Enjoy Naan with Indian Paneer Tikka Masala over Brown Rice and Bhindi Okra.

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Naan Bread

Servings: 12

Prep Time: 2 hours 20 minutes

Cook Time: 10 minutes

Total Time: 2 hours 30 minutes

Equipment Needed: 2 bowls, baking sheet, basting brush, floured surface, measuring utensils, whisk (optional), rolling pin (opt)

Ingredients:

1 teaspoon Dry Yeast

1/2 cup Warm Water

1 Tablespoon Cane Sugar

3 Tablespoons Coconut Milk

1/2 teaspoon Onion Powder

1/2 teaspoon Garlic Powder

1 teaspoon Sea Salt OR Pink Himalayan Salt

2 Cups Bread Flour

Olive Oil to brush on the Naan Bread

Directions:

1. In large bowl, dissolve Dry Yeast in warm water. Let it stand for 10 minutes, until bubbly. If is does not get bubbly, it's okay, it will rise anyway in the oven.

2. Add Cane Sugar, Coconut Milk, Onion Powder, Garlic Powder, Salt.

3. Add Bread Flour until dough is soft. Put the dough on a floured surface, knead for 6-8 minutes or until smooth.

4. Make a Naan dough ball in the bowl. Cover with a damp cloth and set aside. Let the dough rise for about one hour or until dough rises about double (if it doesn't rise you might have an old yeast, but don't worry, it will rise in the oven).

5. After rising, punch down the dough and break it in half.

6. Make dough into 12 balls. Place them on the baking sheet, covered with the dish towel and allow it to rise 30 minutes.

7. Roll Naan dough into balls, flattening them by hand or by a rolling pin, to the size of 1/4 inch thick, as an oval or circle shape.

8. Brush Olive Oil over each Naan.

9. Broil Naan (leaving the oven door cracked open) on the top shelf of the oven. You will see the Naan Bread rise up. Once some brown spots show up, pull it out and turn them over and brush the other side with Olive Oil.

10. Final Results! Eat and Enjoy Naan with Indian Paneer Tikka Masala over Brown Rice and Bhindi Okra