Traditional naan requires 24-hour yogurt fermentation at room temperature—restaurant versions skip this for speed but lose tang.
Naan
Whip up your own fluffy naan in no time with this speedy recipe that takes under an hour! Using simple pantry staples like yogurt and warm water, you'll create pillowy bread perfect for scooping up your favorite dishes. Get ready to impress your taste buds with this quick culinary delight!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 3 cloves of smashed garlic
- 1/8 cup chopped parsley or cilantro (30 ml)optional
- 1 cup of warm water (240 ml)
🥛Dairy & Eggs(1)
- 1/4 cup butter (56.8 g)
🫙Pantry Staples(4)
- 2 1/4 cups all purpose flour (281 g)
- 1 tablespoons Extra virgin olive oil (15 ml)
- 1 teaspoon sugar (5 ml)
- 1 teaspoons yeast (5 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
👨🍳 Instructions
- 1
In a large bowl put the water, yeast, and sugar, and let it sit for 5 minutes.
- 2
Then add the flour and salt in a mixer or by hand, for 30 seconds then add the olive oil.
- 3
Mix for 5 minutes until it becomes a ball of dough, cover it with a warm towel and let it rest for 30 minutes.
- 4
Once it raises, cut into dough balls.
- 5
Sprinkle some flour on the counter, put the dough ball on top of the floured surface and spread it out.
- 6
Use a griller pan or your regular pan on the stove top medium heat, add a little bit of oil on top and cook for about 1 minute on each side or until golden brown.
- 7
You can eat it immediately or brush on the garlic oil mixture.
- 8
To make the garlic oil mixture, mix together garlic and butter then add the cilantro.
💡 Pro Tips
- ✓Heat your pan to 400-450°F before adding naan because the high heat creates steam pockets that give naan its characteristic puffed texture and charred spots.technique400-450°F
- ✓Let your yeast mixture foam for exactly 5-10 minutes until it doubles in volume - this indicates 80-90% yeast viability and ensures proper fermentation.timing5-10 minutes
- ✓Roll naan to 1/4 inch thickness maximum because thicker dough won't cook through in the center while thinner creates crackers instead of soft bread.technique1/4 inch thickness
- ✓Use a 3:1 ratio of butter to minced garlic for the finishing oil because this ratio provides flavor without overpowering while maintaining spreadable consistency.ingredient3:1 ratio
- ✓Cook naan for 60-90 seconds per side only - longer cooking drives out moisture and creates tough, chewy texture instead of soft pillowy bread.timing60-90 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Traditional naan requires 24-hour yogurt fermentation at room temperature—restaurant versions skip this for speed but lose tang.
Naan
Whip up your own fluffy naan in no time with this speedy recipe that takes under an hour! Using simple pantry staples like yogurt and warm water, you'll create pillowy bread perfect for scooping up your favorite dishes. Get ready to impress your taste buds with this quick culinary delight!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 3 cloves of smashed garlic
- 1/8 cup chopped parsley or cilantro (30 ml)optional
- 1 cup of warm water (240 ml)
🥛Dairy & Eggs(1)
- 1/4 cup butter (56.8 g)
🫙Pantry Staples(4)
- 2 1/4 cups all purpose flour (281 g)
- 1 tablespoons Extra virgin olive oil (15 ml)
- 1 teaspoon sugar (5 ml)
- 1 teaspoons yeast (5 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
👨🍳 Instructions
- 1
In a large bowl put the water, yeast, and sugar, and let it sit for 5 minutes.
- 2
Then add the flour and salt in a mixer or by hand, for 30 seconds then add the olive oil.
- 3
Mix for 5 minutes until it becomes a ball of dough, cover it with a warm towel and let it rest for 30 minutes.
- 4
Once it raises, cut into dough balls.
- 5
Sprinkle some flour on the counter, put the dough ball on top of the floured surface and spread it out.
- 6
Use a griller pan or your regular pan on the stove top medium heat, add a little bit of oil on top and cook for about 1 minute on each side or until golden brown.
- 7
You can eat it immediately or brush on the garlic oil mixture.
- 8
To make the garlic oil mixture, mix together garlic and butter then add the cilantro.
💡 Pro Tips
- ✓Heat your pan to 400-450°F before adding naan because the high heat creates steam pockets that give naan its characteristic puffed texture and charred spots.technique400-450°F
- ✓Let your yeast mixture foam for exactly 5-10 minutes until it doubles in volume - this indicates 80-90% yeast viability and ensures proper fermentation.timing5-10 minutes
- ✓Roll naan to 1/4 inch thickness maximum because thicker dough won't cook through in the center while thinner creates crackers instead of soft bread.technique1/4 inch thickness
- ✓Use a 3:1 ratio of butter to minced garlic for the finishing oil because this ratio provides flavor without overpowering while maintaining spreadable consistency.ingredient3:1 ratio
- ✓Cook naan for 60-90 seconds per side only - longer cooking drives out moisture and creates tough, chewy texture instead of soft pillowy bread.timing60-90 seconds