If you’re a fan of Indian food (or perhaps you have a severe butter chicken addiction like many people do), you’re likely familiar with the warm, stretchy, chewy rounds of flatbread known as naan. Some eat it plain, dipping it in the rich curries and stews, and some like a little extra flavor with their naan, in the form of garlic, melted butter (or ghee, aka clarified butter) and sesame or poppy seeds. Yum!

Naan is a leavened, oven-baked flatbread commonly found in cuisines throughout Asia. Traditionally, it is cooked in a tandoor, which is a cylindrical metal or clay oven. Naan is relatively easy to make at home, especially if you’ve made bread before. If you don’t have a tandoor, don’t worry; the oven in your kitchen will do just fine. Alternatively, you can cook it in your cast iron skillet.

Whip up a batch of this delightful Indian flatbread and serve it alongside a homemade curry, stuff it with meat or veggies (or both) or turn it into a wrap. Naan also pairs very well with our Tandoori Inspired Spiced Chicken.

Naan Bread Recipe

With just a few simple ingredients, your kneading hands, and a hot skillet, you can make delicious naan bread at home. Here’s how to do it:

Ingredients

• 1 ½ tsp yeast
• 1 tsp sugar
• 2/3 cup warm water
• 2 ½ cups white bread flour, plus more for dusting
• 1 tsp salt
• 5 tbsp plain yogurt
• 2 tbsp melted ghee or butter, plus more for brushing
• Vegetable oil to grease the skillet
• Sesame or poppy seeds, if using

Method

1. Mix together yeast, sugar and two tablespoons of warm water in a bowl and leave it until the yeast activates and gets frothy. Blend the yogurt into this mixture.
2. Whisk flour and salt together in a large bowl, then make a well in the center. Pour in the yogurt and yeast mixture, plus the melted ghee or butter and mix. Gradually add water until the dough is soft and sticky, adding more water if it’s too dry.
3. Next, turn the dough out onto a lightly floured surface and knead for about five minutes. Don’t skimp on the kneading–this part is essential for creating the stretchy, chewy texture. Put the dough in a large, lightly oiled bowl, turning to coat. Cover and let sit until the dough doubles in size, up to two hours.
4. When the dough has risen, return it to the lightly floured surface and punch it to knock out the air. Divide it into eight balls. Heat a non-stick frying pan or cast iron skilled over very high heat for five minutes and put the oven on low. Prepare the melted butter or ghee for brushing on the finished bread.
5. Roll each ball of dough into a flat circle, leaving the edges slightly thicker. Stretch each circle into an oval shape and place it in the hot pan. When it starts to bubble, turn it over and cook until the other side is browned as well. Turn again and cook until done.
6. Brush each cooked piece of naan with melted butter or ghee. You can also sprinkle it with some sesame or poppy seeds at this time. Keep cooked naan warm in the oven until you’re finished the batch. Serve warm. Enjoy! 

But what is naan bread without a delicious, saucy dish to dunk it in? Our gluten-free Red Curry Chicken entree will do just fine!