The Best Homemade Naan Recipe (Salted Honey Butter Naan)
The greatest homemade naan recipe I’ve ever made, this is the result of many, many trials and errors. Fluffy, stretchy, and flavorful, this gorgeous Indian bread is the best of the best (from a tandoor-less home kitchen, at least).
- Yield: Makes 4 naan breads 1x
Ingredients
Units
Scale
- 4 cups all purpose flour, plus more for dusting
- 2 1/4 teaspoons salt
- 1 tablespoon instant active yeast (usually about 1 packet plus a little more of a second)
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon honey
- 1 cup plain Greek yogurt
- Finely chopped cilantro or parsley, for topping
For the Salted Honey Butter Topping
- 4 tablespoons unsalted butter, melted
- Big pinch salt (to taste, really)
- 1 teaspoon honey
Instructions
- Using a stand mixer fitted with the paddle attachment, combine the flour, salt, yeast, baking soda, and baking powder. Mix on low until well combined, about a minute or so.
- Add the honey, yogurt, and 1 cup of warm water (about 110 to 120 degrees F, if you’re measuring – not boiling hot, not cool. Just warm). Still using the paddle attachment, mix on low just until a loose dough has formed. Switch to the dough hook, and mix on medium speed for 5 minutes, until the dough has been worked and has come together.
- It’s going to be VERY (almost too) sticky, which is what you want. Transfer the dough to a lightly floured work surface and sprinkle about a tablespoon of flour over top. TIP: You want to add as little extra flour as possible here, just enough to make the dough workable for you. Knead for about a minute and form into a ball. Cut into four equal portions, and roll those into large balls. Set them on a lightly floured surface and cover (kitchen towels work great). Let them rise for one hour.
- To create the individual naan breads, use a floured rolling pin to roll each dough ball out into a long ovular “teardrop” shape, about thin as you can get it. Then, like you’re making pizza, pick the breads up and stretch/pull the dough a bit to thin them out even further. Let these rest for at least 8 minutes while you preheat the pan and make the salted honey butter.
- Set a large cast iron skillet or griddle over high heat and let it heat up for at least 3 minutes before cooking the breads.
- Combine the melted butter, honey, and some salt to taste in a small bowl.
- When the breads have rested for 8 minutes, carefully lay one in the preheated skillet/griddle. Let it cook and bubble up for about a minute and, when it appears toasted and is beginning to brown on the bottom, flip and cook on the other side for about 2 to 2.5 minutes (just peek to keep an eye on things – it goes fast). Transfer to a plate or platter and brush liberally with the salty honey butter. Sprinkle with chopped cilantro/parsley. NOTE: If the breads darken too much/fast, just lower the heat a bit.
- Repeat with the remaining three breads, stacking them on top of one another as they finish (helps with moisture retention). These are best enjoyed the day you make them, but will last, covered or wrapped, for a day or so.