Easy Homemade Naan Bread

Instructions

1. 1

   Combine 3.5 cups flour, 1.5 teaspoons instant yeast, and 1.25 teaspoons salt in a large bowl, whisking together to distribute yeast evenly.

2. 2

   Pour 1 cup yogurt, 0.5 cup room temperature water, 2 tablespoons olive oil, and 1.5 teaspoons honey into the flour mixture.

3. 3

   Mix with your hands or a stand mixer on low speed until a shaggy dough forms, approximately 2-3 minutes.

4. 4

   Knead by hand for 8-10 minutes or use a stand mixer with dough hook for 5-6 minutes until the dough becomes smooth, slightly sticky, and elastic.

5. 5

   Cover the bowl with a damp kitchen towel and let the dough rise at room temperature for 2-4 hours until it roughly doubles in size, or refrigerate overnight for 8-12 hours for enhanced flavor development.

6. 6

   Divide the fermented dough into 8 equal portions and gently roll each into a tight ball, placing them on parchment paper with space between each.

7. 7

   Allow the dough balls to rest for 30-45 minutes at room temperature until they puff slightly and feel airy when pressed gently.

8. 8

   Heat a cast iron skillet over medium-high heat for 3-5 minutes until very hot, or preheat your oven to 500°F with a baking stone inside.

9. 9

   Flatten one dough ball into an oval shape approximately 0.25 inches thick, working gently to avoid deflating the dough.

10. 10

    Place the flattened naan directly onto the hot cast iron skillet and cook for 2-3 minutes on the first side until golden brown spots and slight charring appear.

11. 11

    Flip the naan carefully and cook the second side for 1-2 minutes until light golden and cooked through.

12. 12

    Transfer the finished naan to a plate and immediately brush generously with a mixture of 3 tablespoons melted butter mixed with 3 minced garlic cloves and 1 teaspoon garlic powder.

13. 13

    Sprinkle the warm naan with 1.5 teaspoons nigella seeds and 0.25 cup chopped fresh cilantro while the butter is still warm.

14. 14

    Repeat steps 9-13 with remaining dough portions, working in batches and keeping finished naan warm by stacking them on a plate covered with a clean towel.

15. 15

    Serve the naan warm alongside your favorite curry, dips, or as a standalone bread course.