Why You’ll Love This Homemade Naan Recipe
There’s something truly satisfying about making your own naan at home, especially when you realize how easy it is. The aroma of freshly baked bread fills your kitchen, making it feel warm and inviting.
I love the way the dough comes together effortlessly, transforming simple ingredients into something truly special. Plus, you can customize it however you like—add garlic, herbs, or even cheese!
It’s perfect for scooping up curries or enjoying as a side. Best of all, you’ll impress friends and family with your homemade creation. Trust me, once you try it, you’ll never want store-bought naan again!
Ingredients of Homemade Naan
Making homemade naan isn’t just about following a recipe; it’s an experience that draws you into the comforting world of baking. Imagine the scent of warm, toasty bread wafting through your kitchen, beckoning everyone to gather around.
With just a handful of simple ingredients, you can create something that feels truly special. Whether you’re planning to serve it with a spicy curry, or just enjoying it straight off the skillet with a little butter, this naan will add a delicious touch to any meal.
So, let’s plunge into what you’ll need to get started on this delightful journey.
Ingredients for Homemade Naan:
- 1 1/2 cups lukewarm water
- 1 1/2 cups lukewarm whole milk
- 1 tablespoon granulated yeast
- 1 tablespoon kosher salt
- 1/2 cup yogurt (if using Greek yogurt, add 2-3 extra tablespoons of milk)
- 2 tablespoons honey (or coconut sugar)
- 5 cups unbleached all-purpose flour
- 2 cups whole wheat pastry flour
- 1/4 cup clarified butter (for finishing after baking)
When it comes to ingredients, the key is quality. You want your yeast to be fresh because it’s what makes the dough rise and gives that lovely airy texture to the naan.
If you use older yeast, you might just end up with flat, sad bread. And let’s be honest, nobody wants that. Whole milk adds richness, but if you’re in a pinch, low-fat milk works too.
And don’t even get me started on yogurt—it brings moisture and flavor. Greek yogurt is thicker, so if that’s your go-to, just remember to adjust the milk a bit.
Finally, the flours are your canvas. Feel free to mix and match as you like, but the combination of all-purpose and whole wheat gives a nice balance of texture and flavor.
How to Make Homemade Naan
Making homemade naan is like a little adventure in your kitchen, and believe me, it’s worth every moment. To start, gather your ingredients. You’ll need 1 1/2 cups of lukewarm water and 1 1/2 cups of lukewarm whole milk. Now, don’t panic if the milk isn’t whole; low-fat works in a pinch, but whole milk does lend a lovely richness.
In your mixing bowl, combine these with 1 tablespoon of granulated yeast, 1 tablespoon of kosher salt, and 1/2 cup of yogurt—if you’re using Greek yogurt, just add an extra 2 or 3 tablespoons of milk to keep it smooth. Add 2 tablespoons of honey (or coconut sugar if that’s more your style) for a touch of sweetness.
Once everything is in the bowl, it’s time to mix. I usually go for my trusty standing mixer with a dough hook, but if you’re feeling adventurous, a big spoon and some elbow grease will work too. Start by whisking everything together, then gradually add in 5 cups of unbleached all-purpose flour and 2 cups of whole wheat pastry flour, about a third at a time.
When it’s all mixed and starts coming together, turn up the mixer to medium and let it knead for a minute or two until you have a nice, smooth dough. Now, here’s where the magic happens: transfer your dough to a lightly oiled bowl, cover it loosely with plastic wrap or a kitchen towel, and let it rise at room temperature for about 2 hours. You want it to puff up and then collapse—trust me, it’s a sign of a job well done.
After the dough has risen, you can use it right away, but if you want to make your life easier later, pop it in the fridge for a bit. It’ll keep for about a week in there, or you can freeze it in 1/4 pound portions.
When you’re ready to bake, take a portion, punch it down, and divide it into two balls. Roll each ball into an oval shape about 6-8 inches long and a 1/4-inch thick—don’t worry about making them perfect; rustic is charming, right? Heat up a cast iron skillet over medium-high heat; you want it nice and hot.
Brush both sides of the naan with olive oil or clarified butter, then put it in the skillet, cover it, and let it cook for about a minute. You’ll see bubbles forming, which is your cue to flip it and cook for another 1-2 minutes until it’s beautifully toasted.
Wrap your naan in a tea towel as you go, and just like that, you’ve created something wonderful. Enjoy your naan with your favorite dishes or just by itself—no judgment here.
Homemade Naan Substitutions & Variations
When it comes to homemade naan, there are plenty of substitutions and variations to suit your taste or dietary needs.
If you’re dairy-free, try almond milk or coconut yogurt instead of dairy options. For a gluten-free version, use a gluten-free flour blend.
I love adding herbs like cilantro or garlic for extra flavor. You can also experiment with whole wheat flour or even add seeds like sesame for a unique twist.
Sweeten your naan with a little coconut sugar or honey, depending on what you prefer.
The possibilities are endless, and it’s all about what makes your taste buds happy!
What to Serve with Homemade Naan
After exploring the various substitutions and variations for homemade naan, it’s time to think about what to serve it with.
I love pairing naan with rich curries like butter chicken or chana masala. It’s also fantastic with a revitalizing cucumber raita on the side.
For something lighter, I often enjoy naan with grilled vegetables or a hearty lentil soup.
If I’m in the mood for a snack, I’ll serve it with hummus or a spicy chutney.
No matter what, naan’s versatility makes it a perfect accompaniment to a variety of dishes, enhancing every meal I create!
Additional Tips & Notes
Although there are many ways to customize your naan, a few key tips can elevate your baking experience.
First, feel free to experiment with flavors by adding herbs or spices to the dough, like garlic or cilantro.
To achieve that perfect texture, let your dough rest longer; overnight refrigeration really enhances the flavor.
When cooking, make sure your skillet is hot enough to create those lovely charred spots.
Finally, brush the naan with melted butter or ghee right after baking for extra richness.
Trust me, these small adjustments can take your naan from good to amazing! Enjoy baking!