Easy Naan Recipe
Fluffy with crisp edges, this Easy Naan Recipe reminds me of summers in Asia.
Every summer through high school and college, I spent one to two months overseas with a nonprofit that gave teens missions and international aid experiences.
By age 20 I had been to India three times, as well as Thailand, Cameroon, Liberia, and China. India being a personal favorite.
I loved to love the flavors and aromas of India. Although I’m hard-pressed to find an Indian dish I don’t like, I do have my favorites, that years later a still make at home.
These recipes always take me back to the bustling streets and colorful scenery of India. Even a dish as simple as my Easy Naan Recipe are a pure nostalgic joy to me.
The naan bread we ate in India was cooked in a tandoori oven and was a soft bubbly oval with crispy edges.
I have remade my Easy Naan Recipe multiple times over the years in order to get it as close to my memory as possible.
There are many variations of naan recipes. In some, eggs, milk, and baking powder are used. In others, yeast and yogurt. This Easy Naan Recipe is my personal favorite!
Easy Naan Recipe
- Attach the bread hook to your electric mixer. Add the yeast, sugar, and warm water to the mixing bowl and allow it to foam for 5 minutes.
- Add the salt, butter and yogurt. Then slowly add the flour to the mixture. Allow the mixer to “knead” your dough for 5 minutes.
- Oil the mixing bowl, then cover and let the dough rise until doubled in size, 1-2 hours.
- Preheat the oven to 450 degrees F. Place two baking sheets in the oven to heat. Baking stones work best!
- Dump the dough onto a floured surface. Cut the dough into 8 equal pieces. Use a floured rolling pin to roll the dough into large ovals, about the length and size of a large shoe.
- Place the ovals on parchment paper to rest. Once all the dough in ready, brush with melted butter and place on the HOT baking sheets, butter side down. Brush the tops with butter and bake for 3-4 per side, flipping once. Serve warm, brushed with more melted butter.
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