NAAN BREAD

Soft Homemade Naan (Instant Active Dry Yeast Version)

Ingredients:

• 1 tablespoon instant active dry yeast

• 1 cup warm water (about 110°F / 43°C)

• 2 teaspoons sugar

• 3 cups all-purpose flour

• 1 teaspoon salt

• ¼ cup plain yogurt

• 2 tablespoons oil or melted butter

• Optional: 2–3 cloves garlic (minced, for garlic naan)

• Optional: melted butter + herbs for brushing

Instructions:

1. Activate Yeast (if not instant):

   
   

   Mix warm water, sugar, and yeast in a small bowl. Let it sit for 10 minutes until foamy.

   
   

   (If using “instant” yeast, you can skip the waiting and mix it directly into the flour — but blooming helps the texture.)

   
   

2. Make the Dough:

   
   

   In a large bowl, combine flour and salt. Add yogurt, oil, and the yeast mixture. Mix until it comes together into a soft dough.

   
   

3. Knead:

   
   

   Turn onto a floured surface and knead for 6–8 minutes until smooth and stretchy. The dough should be soft but not sticky. Add a sprinkle of flour if needed.

   
   

4. Rise:

   
   

   Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise for 1 hour or until doubled in size.

   
   

5. Shape:

   
   

   Punch down the dough and divide into 6–8 equal balls. Roll each one into a teardrop or oval shape about ¼ inch thick.

   
   

6. Cook:

   
   

   • Heat a skillet, griddle, or cast iron pan over medium-high heat.

   • Place a naan on the dry pan and cook for 1–2 minutes until bubbles appear.

   • Flip and cook another 1–2 minutes on the other side until golden.

   • Brush immediately with melted butter (add garlic or herbs if you like).

   
   

7. Serve Warm:

   
   

   Keep the cooked naan wrapped in a towel to stay soft and warm.