Homemade Naan Bread

Soft, fluffy, and beautifully blistered with golden charred spots, this Homemade Naan Bread delivers everything you want from classic flatbread. Slightly chewy on the inside with a tender bite and brushed with warm melted butter, each piece is perfect for scooping, dipping, or wrapping around your favorite fillings.

Author: Delicate Kitchen

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6 servings

Calories: 310 kcal per serving

Ingredients

400 grams - flour
1 ½ teaspoons - yeast
1 tsp - baking powder
4 tablespoons - yogurt
160–170 milliliters - water
2 teaspoons - salt
1 pinch - sugar
1 tbsp - olive oil
30 grams - melted butter

Instructions

Add flour, yeast, baking powder, salt, and a pinch of sugar to a bowl or kitchen machine. Mix briefly to combine. Add yogurt, olive oil, and water, then knead until a smooth dough forms. This can be done using a kitchen machine or by hand. Continue kneading until the dough no longer sticks to your hands.
If the dough feels too sticky, sprinkle in a little extra flour and knead again until it becomes soft and manageable. The final dough should be slightly tacky but not wet.
Divide the dough into 6 equal portions of about 110 g each. Alternatively, you can make 12 smaller naan breads depending on your preference. Shape each portion into a ball.
On a lightly floured surface, roll each dough ball into an oval or round shape. Keep them medium-thin for the best balance between softness and structure.
Heat a pan over high heat until very hot. Place one piece of rolled dough into the dry pan. Cook until bubbles form and the underside develops golden-brown spots, then flip and cook the other side. This takes about 1–2 minutes per side.
Melt about 30 g of butter and brush each naan immediately after cooking. This keeps them soft and adds rich flavor.
Stack the cooked naan and keep them covered with a clean cloth to retain warmth until serving.

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