Naan Bread

Naan Bread

A leavened flatbread with a beautifully chewy texture and rich, smoky flavour, naan are a perfect accompaniment for comforting stews, soups and curries.

6 people
  • Ingredients

    2 cups all-purpose flour (500 mL)

    1 Tbsp granulated sugar (15 mL)

    1 tsp instant yeast (5 mL)

    1 tsp salt (5 mL)

    1/4 cup plain yogurt (60 mL)

    2 Tbsp canola oil (30 mL)

    3/4 cup warm water (175 mL)

  • Directions
    1. In a large bowl, whisk together flour, sugar, yeast and salt. In a small bowl whisk together yogurt, canola oil and water. Add wet ingredients to flour mixture and mix with a fork until dough begins to come together. Transfer to a floured surface.
    2. Gently knead dough until it comes together to form a soft, slightly sticky ball. Do not over knead. Transfer dough into a lightly oiled bowl, cover and let rise in a warm location for about 1 hour or until doubled in size.
    3. After it has risen, punch dough down and transfer onto a floured surface. Shape dough into a rectangle and divide into 6 equal sized pieces. Roll each piece into an oval shape, about 9 x 4 inches (22 x 10 cm) in size and about 1/8 inch thick (3 mm), dusting with more flour as needed.
    4. In a dry 10-inch non-stick skillet over medium-high heat, cook each rolled-out piece one at a time until top bubbles with air pockets and bottom is golden brown and blistered with dark brown spots. Each side should take 1 1/2 – 2 minutes to cook.
    5. Remove from pan and brush naan with canola oil, if desired. Wrap in a towel to keep warm and serve.

    Yield: 6 naan breads

    *Naan bread can be stored in a resealable plastic bag.  To reheat, wrap in foil and transfer to a 350°F (180°C) oven for a few minutes.

Nutritional Analysis

Serving Size
1 naan
Total Fat
5.8 g
Saturated Fat
0.5 g
0 mg
402 mg
34.2 g
1.2 g
2.1 g
4.5 g
76 mg