⏱ Ingredient preparation time: 30 m

⏱ Cooking time: 2 m

🔥 Calories: 4659 kkal

🥩 Proteins: 73,34 g

🥓 Fats: 175,35 g

🍞 Carbohydrates: 144,79 g

⭐ Rating: 4.2

Homemade crispy naan in a pan — soft and bubbly

Calories: 4659
Proteins: 73,34
Fats: 175,35
Carbohydrates: 144,79

How to cook

Homemade crispy naan in a pan — soft and bubbly

Name: Homemade naan in a pan — soft Indian flatbread
Prep time: 30 min
Cook time: 2 min
Yield: 6 servings
Ingredients: 120 ml warm water; 3 tbsp milk; 2 teaspoons dry yeast; 2½ cups wheat flour (bread flour can be used); 2 teaspoons sugar; ¾ teaspoon baking powder; ¾ teaspoon salt; 60 g Greek yogurt (full-fat, no additives); 2 tbsp olive oil; 2 teaspoons finely chopped garlic (optional, for garlic naan); 4 tbsp butter; 1 tbsp fresh parsley; 2 teaspoons minced garlic

30 m
2 m
0~5°C
13 Dish.

Soft, chewy, and full of delicious bubbles, this homemade naan is just as good as the flatbread you get at an Indian restaurant. Traditionally, naan is baked in a hot tandoor oven, but at home we can easily replicate the effect using a well-heated cast iron skillet. The flatbreads turn out light and airy on the inside, with a golden crust on the outside, and are perfect with curry, meat, or simply with garlic butter.

Naan (or "nan") is a popular yeast-leavened wheat flatbread, a traditional dish of South Asia, Central Asia (Iran, Afghanistan, Pakistan, Tajikistan) and the Caucasus, resembling soft pita bread in taste and texture, with characteristic bubbles and scorch marks. It is made from dough with kefir, yogurt, or milk, baked in a tandoor (clay oven) or in a pan, served with curry, vegetable dishes, soups, and also used for snacks.

Key characteristics:

Dough: Wheat flour, yeast, yogurt/kefir/milk for softness.
Preparation: Traditionally in a tandoor, but can also be done in an oven/frying pan.
Taste: Soft, slightly sour, often with the addition of garlic, herbs, spices (cumin).
Texture: Fluffy, airy, with golden spots.
Serving: Accompaniment to main dishes, such as bread with curry, or as a base for fillings (cheese, minced meat, vegetables).

Difference from lavash:

Lavash is thin, unleavened, and yeast-free.
Naan is leavened, fluffy, soft, with the addition of fermented milk products.

Thus, naan is a hearty and aromatic type of flatbread, an integral part of many Asian meals, which is easy to prepare and perfectly complements spicy dishes.

Ingredients

For the dough:

120 ml warm water
3 tbsp milk
2 teaspoons dry yeast
2½ cups wheat flour (bread flour can be used)
2 teaspoons sugar
¾ teaspoon baking powder
¾ teaspoon salt
60 g Greek yogurt (full-fat, no additives)
2 tbsp olive oil
2 teaspoons finely chopped garlic (optional, for garlic naan)

For the topping (optional):

4 tbsp butter
1 tbsp fresh parsley
2 teaspoons minced garlic

Preparation

Activating the yeast
Mix warm water and milk (about 38 °C). Add yeast and a pinch of sugar, stir and leave for 5–10 minutes until foam appears. If no foam appears, the yeast is inactive.
Kneading the dough Add sugar, baking powder, salt, yogurt
, oil, and garlic (if using) to a bowl. Add about 1½ cups of flour and stir. Gradually add the remaining flour until the dough begins to form a soft ball.
Kneading and first rise
Knead the dough with your hands or a mixer for 4–5 minutes. It should be soft and slightly sticky. Transfer to a greased bowl, cover, and leave in a warm place for 1–2 hours until it doubles in size.
Shaping
Divide the dough into 8 pieces, roll into balls, cover, and let rest for another 10–15 minutes.
Rolling and frying Heat a cast iron
skillet well over medium-high heat (no need to grease it). Roll each ball into a flatbread 15–20 cm in diameter.
Fry in a dry pan for 45–60 seconds until bubbles appear, then flip and cook for another 30–60 seconds.
Garlic butter
Melt the butter, add the garlic and parsley, and heat for 1–2 minutes until fragrant. Brush the hot flatbreads with the butter immediately after cooking.

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