A Softest Homemade Naan Bread that melts in your mouth and delicious. No complicated equipment, like a traditional tandoor oven, needed. For this version of the bread a simple tawa or non-stick frying pan or even a griddle pan gets the job done. This bread pushes the limit of the yeast and incorporates the perfect amount of hydration. Additionally, the balance of three hydration ingredients changes the texture of the naan. Scalding milk, non-fat Greek plain yogurt and extra virgin olive oil creates a soft and delicate melt in your mouth texture.
Naan is a flatbread that has many variations. However the basic ingredients includes flour, yeast, salt and water. This version of the leavened bread without a doubt makes the most flavorful and tastier softest homemade naan bread. What’s more, the process to make these is simple.
Specifically, the hydration ingredients are added into the wet ingredients one at a time, creating an airy dough. Similar to adding eggs one at a time to a cake batter. The dough begins as a very sticky mess. And carefully finished by kneading with hands. Also, while kneading add enough flour to create a very soft dough. Moreover, the larger amount of yeast added to the recipe results in the softest texture possible.
How to adjust this version of the softest homemade naan recipe to a more traditional flatbread!
Furthermore, the yeast quantity used in the softest homemade naan bread enables the dough to ferment (rise) faster than usual. And it adds to the soft texture as well. Together the combination of the yeast, milk and yogurt takes the naan bread the next level when compared to other naan recipes. Traditional naan typically uses four basic ingredients, flour, yeast, sugar and salt for a simpler flavor. Interested in making the traditional naan, simply replace the milk and oil with water and reduce the yeast three-quarter teaspoon yeast. Be sure to use the yogurt as it creates a soft texture. Once you try the softest homemade naan flatbread, you’ll be sure to make it regularly. Let me know your thoughts in the comments.
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Softest Homemade Naan Flatbread
Equipment
- 1 tawa or use a non stick skillet
- 1 non stick skillet optional
- 1 Spatula
- 1 small bowl
Ingredients
Dry Ingredients
- 2 cups all purpose flour (plus extra for kneading)
- 1 1/4 teaspoon instant yeast
- 1 teaspoon granulated sugar
- 3/4 teaspoon kosher salt
Wet Ingredients:
- 1 cup warm milk (Heated to a simmer)
- 1/4 cup avocado oil or grape seed oil
- 1/2 cup Greek Plain Yogurt
For Brushing the Naan:
- 2 tablespoons ghee softened or melted
- 2 tablespoons avocado or grape seed oil
Instructions
- In a medium size bowl, combine the flour, sugar, salt and yeast.
- Add the milk. Use a spatula or your hands and mix to combine.
- Add the oil. Mix to combine.Add the yogurt. Mix to combine. The mixture will look and feel sticky.
- Transfer the dough to a generously floured work surface. Use your fingers to begin kneading the dough.
- Continue adding flour as needed and as the dough becomes less sticky but still soft, use the palm of your hands to continue kneading until smooth.Note: The dough should be soft but not sticky. It should pull away from the work surface without being sticky.
- Transfer the dough to a lightly greased bowl. Cover with plastic wrap and place in a draft free location. Allow to ferment for 45 to 50 minutes until double in size.
- Transfer the dough to a lightly floured work surface. Divide the dough into 8 or up to 10 equal portions.
- Preheat a tawa or a non stick skillet.
- Using a rolling pin, roll out each dough portion into a 6 to 8 circle.Note: All of the dough can be rolled out prior to start cooking. And it's okay if they are not perfect circles.
- Combine ghee and oil in a small bowl.
- Lightly brush the tawa with some of the fat.
- Begin cooking the naan, one at a time. Cook the first side 2 to 3 minutes until bubbles start to form. Use a spatula to flip the naan. Lightly brush the flipped side with the fat. Flip again and brush the second side with the fat. Flip again and continue cooking for up to 2 minutes.Note: I use medium heat and cooked each naan 2 to 3 minutes per side until each side has golden spots.
- Remove the naan to a parchment lined plate or use a clean kitchen towel. Cover to keep warn. Continue cooking the remainder of the naan.Note: Use a paper towel to wipe the tawa clean as needed and adjust the flame as needed.
- Enjoy naan with your favorite dish.
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Nutrition
