Ingredients
Scale
- 1/2 cup warm water (about 110 degrees)
- 2–1/4 tsp instant yeast (1 small package)
- 2 tsp sugar
- 1/4 cup milk
- 1 egg
- 1/4 cup Greek yogurt
- 2–1/2 to 3 cups flour
- 1/2 tsp salt
- 3 Tbsp butter (slightly cooled)
- 4 Tbsp melted salted butter
- 1/4 tsp garlic powder (or 1 tsp finely chopped garlic)
- 1 tsp dried parsley or cilantro (or 1 Tbsp fresh, finely chopped)
- Optional: Flaky sea salt and chopped parsley or cilantro for garnish
Instructions
- In a small bowl, combine warm water, yeast, and sugar; let sit until bubbly.
- In a mixer bowl, whisk together milk and egg.
- Add Greek yogurt, yeast mixture, flour, salt, and melted butter; stir to combine.
- Knead with a dough hook on low speed for 4-5 minutes, adding flour until a tacky ball forms.
- Roll into a ball, place in a greased bowl, cover, and let rise for 1 to 1-1/2 hours until doubled.
- Punch down the dough, roll into a ball, and refrigerate if desired.
- Cut dough into 8 equal portions and preheat a skillet over medium heat.
- Roll each portion into a circle about 1/4 inch thick.
- Cook in the skillet for 2-3 minutes on each side until puffed and golden.
- Brush with garlic herb butter and serve warm.
Notes
For a lighter option, use less butter or swap with light oil. Store cooled naan in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: naan, bread, Indian bread, easy recipe, homemade naan, flatbread, vegetarian recipe