Homemade Naan Bread
After a busy couple of weeks away visiting family, it feels wonderful to be back in the kitchen and sharing a favorite recipe again. There has been plenty of cooking, gardening, celebrating, and preparing for special family moments, but not much time left for blogging. This updated post is all about homemade naan bread, complete with fresh photos and a simple recipe that is easy to make at home. 
Naan is a soft Indian flatbread with a tender, slightly chewy texture and a lightly browned surface. It is the kind of bread that works beautifully with saucy dishes, especially Chicken Tikka Masala, because it is perfect for scooping up every last bite. It is also delicious on its own, brushed with melted butter and finished with a light sprinkle of garlic salt if you enjoy a savory version.
This homemade naan recipe uses simple ingredients: milk, active dry yeast, sugar, flour, salt, and butter. The dough comes together easily and only needs about an hour to rise before it is divided, rolled, and cooked on a hot griddle or skillet. The result is warm, soft flatbread with golden spots and a fresh flavor that is hard to beat. If you prefer a plain naan, leave off the garlic salt and serve it with butter, honey, or your favorite meal. Leftover naan also makes a quick base for flatbread pizza, sandwiches, or an easy snack. 
The key to soft naan is keeping the dough tender. Add the flour gradually, just until the dough is soft and workable. Kneading helps the dough become smooth and elastic, while the short rise gives it enough lift to cook into a light, flexible flatbread. A hot cooking surface is also important. When the dough hits the griddle, it should bubble and brown within a couple of minutes. Brushing the naan with melted butter while it cooks gives it extra flavor and keeps it soft after it comes off the heat.
Naan
This easy homemade naan bread is soft, buttery, and perfect for serving with Indian-inspired meals, dipping into sauces, or enjoying warm straight from the skillet.
Ingredients
- 1 1/2 cups milk
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 3 1/2 to 4 cups flour
- 1 teaspoon salt
- 4 tablespoons butter, melted
- garlic salt, optional
Instructions
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Warm the milk in the microwave until it reaches 105 to 110 degrees F. Stir the yeast and sugar into the warm milk, then let the mixture rest for about 5 minutes, or until it becomes foamy. Mix in the salt. Add the flour gradually, using only enough to form a soft dough. Turn the dough out onto a floured counter and knead about 30 times, adding a little more flour as needed, until the dough is smooth and elastic.
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Place the dough in a large greased bowl. Cover it and let it rise for 1 hour.
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Preheat a griddle or skillet over medium-high heat, about 375 degrees F.
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Divide the dough into 12 equal pieces. Roll each piece out until it is a little thinner than a pancake.
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Place 2 to 3 pieces of dough on the hot griddle. Cook for 1 to 2 minutes, or until bubbles form and the underside is browned. Flip the naan and brush the cooked side with melted butter while the second side cooks for about 1 more minute. Remove the naan from the griddle, brush with more butter, and sprinkle with garlic salt if desired. Repeat with the remaining dough.
Tips for the Best Homemade Naan
For the best texture, make sure the milk is warm but not too hot before adding the yeast. If the yeast mixture turns foamy after resting, it is ready to use. When adding flour, start with the smaller amount and add more only if the dough is too sticky to handle. A soft dough will give you softer naan, while too much flour can make the bread heavy. Roll the pieces thin enough so they cook quickly, but not so thin that they become crisp. The naan should puff slightly, brown in spots, and stay flexible after cooking.
Homemade naan is best enjoyed warm, right after it comes off the griddle. If you are making it ahead, keep the cooked pieces wrapped in a clean towel so they stay soft. Brush with butter just before serving for the freshest flavor.
Recipe Source: Adapted from food.com
Originally posted 2/8/14. Updated with new photos 5/30/14.