Soft & Chewy Naan

Soft & Chewy Naan: The Ultimate Homemade Bread Recipe

If you’ve ever enjoyed naan bread at your favorite Indian restaurant, you know just how soft, chewy, and downright irresistible it can be. But did you know that making naan at home is easier than you might think? This recipe for Soft & Chewy Naan is perfect for anyone who loves homemade bread but doesn’t want to spend hours in the kitchen. With simple ingredients and straightforward steps, you’ll be serving up fresh, warm naan in no time.

What makes this recipe truly special is its versatility. While naan is a staple in Indian cuisine, it’s also perfect for dipping, wrapping, or simply enjoying on its own. For instance, you can pair it with your favorite curry, slather it with garlic butter, or even use it as a base for flatbread pizzas. In fact, the options are endless! Plus, because it’s cooked on a skillet, there’s no need to turn on the oven, which makes it an excellent year-round recipe.

Now, let’s talk about texture. Thanks to a combination of yogurt and egg in the dough, this naan turns out incredibly soft and slightly tangy. Additionally, the yeast helps create those signature air bubbles, giving the bread its classic chewiness. On top of that, it’s brushed with melted butter while still warm, so every bite is rich and flavorful.

Even if you’ve never made bread before, don’t worry—this recipe is completely beginner-friendly. By following the simple instructions, you’ll master naan-making in no time. Furthermore, it’s a fun and rewarding experience that will impress your family or friends.

So why wait? Grab your ingredients, roll up your sleeves, and get ready to enjoy this Soft & Chewy Naan recipe. Whether you’re a seasoned cook or just starting out, this is one recipe you’ll keep coming back to.

Ready? Let’s make some naan!

Recipe Yield: 8 servings (8 naan breads)

INGREDIENTS

3 cup all-purpose flour (plus extra for dusting)
2 tsp active dry yeast
1 tsp granulated sugar
¾ cup warm water (110°F)
1 tsp salt
½ cup plain whole milk yogurt
1 large egg (room temperature)
2 tbsp olive oil
¼ cup melted unsalted butter (for brushing)
Optional toppings: minced garlic, fresh cilantro, sesame seeds

INSTRUCTIONS

1. Activate the yeast: Combine warm water, sugar, and yeast in a small bowl. Stir gently and let it sit for 10 min until frothy, confirming the yeast is active.

2. Mix the dough: In a large mixing bowl, whisk together flour and salt. Add the activated yeast mixture, yogurt, egg, and olive oil. Mix with a spoon or hand until a shaggy dough forms.

3. Knead the dough: Transfer the dough to a floured surface. Knead for 8–10 min, adding small amounts of flour if it sticks. The dough should feel soft, smooth, and slightly tacky.

4. Let the dough rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1–1 ½ hours, or until doubled in size.

5. Shape the naan: Punch down the dough to release air. Divide it into 8 equal pieces. Roll each piece into a ball, then flatten it into an oval or teardrop shape about ¼-inch thick.

6. Preheat the skillet: Heat a cast-iron skillet or non-stick pan over medium-high heat until hot.

7. Cook the naan: Place one piece of dough in the skillet. Cook for 1–2 min, until bubbles form and the bottom develops golden brown spots. Flip and cook for another 1–2 min. Adjust heat as needed to prevent burning.

8. Add the butter: Brush the warm naan generously with melted butter. For extra flavor, sprinkle with garlic, cilantro, or sesame seeds immediately after brushing.

9. Serve and enjoy: Serve warm alongside your favorite dips, curries, or as a flatbread for sandwiches.

Helpful Tips to Perfect This Recipe

• Use warm water (110°F): Too hot will kill the yeast; too cold will delay activation.
• Room-temperature egg and yogurt: Ensure both are at room temperature to promote even mixing and a tender texture.
• Soft dough consistency: The dough should be soft and slightly tacky but not overly sticky. Avoid adding too much flour, which can make the naan dense.
• Storage: Leftover naan can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Reheat in a skillet or oven.