Quick Naan Bread

Name: Quick Naan Bread
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Yield: 8 slices
Cuisine: Indian
Ingredients: 1 cup warm water (about 45°C (113°F)); 2 1/4 teaspoons active dry yeast; 1 tablespoon sugar; 3 cups all-purpose flour (plus extra for dusting); 1/4 cup plain yogurt (room temperature); 2 tablespoons vegetable oil; 1 teaspoon salt; 2 tablespoons butter (melted, for brushing); 1 clove garlic (minced, optional)

60 min 8 slices Medium

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Quick Naan Bread

Enjoy soft and fluffy naan bread in no time with this quick recipe.

Prep

20 min

Cook

10 min

Total

60 min

Servings

Difficulty

Medium

Naan bread is a staple in many South Asian cuisines, known for its soft, pillowy texture and slightly charred surface. It is traditionally cooked in a tandoor oven, but you can achieve similar results at home with a hot skillet. This quick naan recipe reduces preparation time without sacrificing the delightful taste and texture that makes naan so beloved. Perfect for pairing with curries or as a standalone snack, this naan is sure to become a favourite in your kitchen.

Instructions

Activate the yeast

In a small bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5 minutes until frothy.

Pro tip: Ensure the water is warm, not hot, to avoid killing the yeast.

Prepare the dough

In a large bowl, combine flour, yogurt, oil, and salt. Pour in the yeast mixture and stir until a dough forms.

Knead the dough

Turn dough onto a floured surface and knead for about 5 minutes until smooth and elastic.

Pro tip: If sticky, add a little more flour as you knead.

Let the dough rise

Place dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 30 minutes or until doubled in size.

Pro tip: A warm area helps the dough rise faster.

Shape the naan

Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten and roll it out into a 20 cm (8-inch) oval.

Pro tip: Use a rolling pin for even thickness.

Cook the naan

Heat a skillet over medium-high heat. Cook each naan for 2-3 minutes on each side until bubbles form and both sides are golden brown.

Pro tip: Press down gently with a spatula to ensure even cooking.

Finish with butter

Brush each cooked naan with melted butter and sprinkle with minced garlic if desired.

Pro tip: For extra flavour, add a pinch of salt to the butter.

💡

Tips & Tricks

Use warm water to activate yeast quickly.
Roll dough evenly for consistent thickness.
Cook naan on high heat for authentic texture.
Brush with garlic butter for extra flavour.

Frequently Asked Questions

How can I make naan bread quickly?

Use active dry yeast and warm water to speed up the dough rising process, and cook on a hot skillet for quick results.

Can I use whole wheat flour instead?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a slightly denser texture.

What is the best way to reheat naan?

Wrap naan in foil and heat in the oven at 180°C (350°F) until warm, or briefly toast it on a skillet.

Can I freeze naan bread?

Yes, freeze cooked naan in a single layer, then store in a freezer bag for up to 3 months. Reheat before serving.

Is naan bread vegan?

This recipe contains yogurt and butter, making it non-vegan. Substitute with plant-based yogurt and oil for a vegan version.

Serving Suggestions

Serve your naan warm, brushed with melted butter or garlic-infused oil for an added burst of flavour. Pair it with your favourite curry or use it as a base for wraps and sandwiches. For storage, keep leftover naan in an airtight container at room temperature for up to two days or freeze for longer preservation. To reheat, wrap in foil and warm in the oven at 180°C (350°F) until heated through.

Nutrition per serving

180

Calories

Protein

Fat

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