Homemade Naan Bread
Homemade naan bread is pillowy soft and so delicious. This is a version of our very favorite Indian naan bread, stuffed with cheese and enjoyed with curry.
Ingredients
- 1 ½ cups milk warmed, see recipe notes
- ½ teaspoon instant yeast
- ½ teaspoon granulated sugar
- 1 teaspoon salt
- 3-3.5 cups all purpose flour
- 3-4 Tablespoons melted butter
- 2 cloves garlic minced, optional
- 12 slices Havarti cheese or other creamy/melty cheese, optional
Instructions
- Warm the milk in the microwave or on the stove to around 90-100 degrees F (about temperature of baby's bathwater). Add the instant yeast and sugar to the milk.
- Pour the milk mixture into the bowl of a stand mixer (or bowl to knead by hand). Add the salt and all purpose flour. Knead for 5 minutes in a mixer or about 8-10 minutes by hand. The dough should be smooth and form a ball. Let the dough rise for about an hour or until doubled in size.
- Separate the dough into 12 equal pieces and shape into a loose ball. Cover and let rest for about 20-30 minutes.
- While the dough is resting, preheat a griddle to 400 degrees or warm up a frying pan. You could also use a pizza stone in a hot oven (450-500 degrees).
- Roll out each ball of dough into a circle (about 6-8 inches in diameter). You may have to let the dough rest for 10 seconds and then continue rolling depending on how thin you want your naan bread.
- For plain naan: Grill on the griddle about 1-2 minutes per side until golden brown spots appear on the bread. Brush with melted butter and serve warm or at room temperature.
- For garlic cheese naan: Roll the naan into a 6-8 inch circle. Put a square slice of cheese in the middle of the circle and fold the naan over the cheese, pinching the edges closed as you go. Continue rolling it out if needed with the cheese inside the naan bread. It will be more in the shape of a rectangle. Grill about 2 minutes per side. Add the minced garlic to the melted butter and brush on the naan bread. Enjoy warm!
Notes
Milk Temperature: It’s important to use warm milk to help activate the yeast and encourage the bread in rising. I like to keep the temperature around 90-100 degrees F.
Instant Yeast: I like using SAF Instant yeast.
Tried this recipe?Let us know how it was!