If you like making your own bread at home, you will LOVE this Homemade Naan Recipe. We enjoy a variety of soups and with each one, we accompany with fresh rolls, or sometimes even cornbread rolls.
But sometimes you need a break from the traditional rolls – and that’s where this Naan comes in.
You can eat this with soup, use with dip or hummus or, pile on some veggies for a Veggie Naan Wrap. No matter which way you choose to eat your Naan you will likely never go back to buying the store variety once you find out how easy it is to make your own.
Set aside a few hours in the afternoon to whip this up – it’s relatively easy to make, but needs time to rise in a warm place. The rest is easily done with the help of your older children… my 9 year old likes to be the one to brush the dough with the garlic/butter mixture.
If you have any leftovers, keep them in a gallon ziplock – the Naan tastes just as great the next day when its reheated.
- 1 C. Warm Water (100 - 110 degrees)
- 2 Tbsp Honey
- 2 1/4 tsp Active Dry Yeast
- 3 1/2 C. All Purpose, Organic Unbleached Flour
- 1/4 C. Buttermilk
- 2 tsp Salt
- 1/2 tsp Baking Powder
- 1 Egg
- 1/4 C. Butter, melted
- 3 Cloves Garlic, minced
- Stir the warm water and honey together until the honey is dissolved.
- Add the yeast to the mixture and let sit for 5-10 minutes until foamy.
- Turn the mixer on low and add the flour, buttermilk, salt, baking powder & egg.
- Mix until the dough pulls away from the side of the bowl - use your dough hook as it's much easier.
- Remove the dough from your mixer and shape into a ball with your hands - place in a well oiled bowl and cover with a damp towel, and put in a warm place for 1 hour to let rise.
- Once the dough has doubled in size (approx. 1 hour), transfer it to a floured surface and separate into 8 pieces of equal size.
- Roll each piece into a ball with your hands, then place on the floured surface and roll out with ah rolling pin to 1/4 inch thick.
- In a small pan over low heat, add the melted butter with the garlic and cook for 2 minutes until the garlic has infused the butter - remove the garlic pieces and set the butter aside.
- Heat your griddle or cast iron skillet and over medium, add the rolled dough pieces one at a time - cook for 1-2 minutes on one side or until golden - brush the top with the garlic/butter sauce.
- Then flip the dough, and brush the opposite side while it cooks for 2 minutes (until golden brown).
- Place the dough pieces (naan) onto a separate plate and continue until you have finished all pieces.
- Cover the naan with towel until you serve.