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We’re taking dinner to the next level with this easy naan flatbread recipe. This stuff is so good, so healthy, and so irresistible!
What’s your favorite thing to make for dinner? I, for one, am giddy with excitement any time I get to make this naan flatbread recipe. It’s the most delicious dish and it’s a staple in Indian food, which happens to be my very-most-favorite-food-ever. If this naan bread is on the menu, I know dinner is going to be sensational!
My naan flatbread recipe is just as good as anything I’ve ever found at my local restaurants. I like knowing that it’s healthy (made using freshly milled whole wheat flour) and quick and easy to whip up. With a fresh batch of homemade naan in hand, I’m ready to dip, drizzle and devour all the stews, curries, and tasty sauces I can find.
If that sounds good to you, then join me. I’ll show you how simple it is to make this restaurant favorite right at home. Double batches recommended. 😉
Table of contents
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Naan vs Flatbread
Are naan and flatbread the same thing? Kind of.
Naan is a type of flatbread along with several other varieties like tortillas and pitas. However, unlike most flatbreads, naan recipes use yeast and yogurt as leavening agents. Because of these leavening ingredients, you get a softer naan, with a pillowy texture. Yogurt also adds a slight tang and richness to the flavor of naan bread that is unique among flatbreads.
So, naan is a type of flatbread, but not all flatbreads are naan – if that makes sense.
The Secret to the Best Naan
Everyone wants to know the secret to the best homemade breads. In my opinion, it’s all about the flour. I freshly mill all of my flour from wheat berries. You can more about the benefits of freshly milled flour here or in my new cookbook.
In a nutshell: you get the absolute best nutrition and flavor within the first hours and days after milling your grains. You also get to customize your flour texture and grain blends while saving money. Plus, it’s an easy-peasy process that takes very little time. Totally worth the small amount of effort it requires!
Supplies and Ingredients for Homemade Naan Flatbread
Supplies
- Stand mixer with a dough attachment or large mixing bowl and spoon
- Rolling pin
- Cast iron skillet, pizza stone or frying pan that can be brought to high temperature
Ingredients
- ½ cup warm milk
- ¼ cup plain greek yogurt
- 2 teaspoons honey
- 2 Tablespoons olive oil
- 2 cups (260 grams) of freshly milled whole wheat flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons instant yeast
How to Make Naan Flatbread
Mixing the Dough
Add all the wet ingredients (milk, yogurt, honey, olive oil) to a bowl and mix together. Right on top of that mixture, add the remaining dry ingredients in the order they are listed. Mix it all together to form a shaggy dough.
Knead the naan dough for at least 5 minutes, until you form a smooth ball. Flour your surface if needed.
Rise
Oil your bowl, roll your dough ball into the oil, and cover with plastic wrap or a moist tea towel.
Let the dough rise at room temperature until doubled.
Shaping the Naan
Punch the dough down to release all the air, and knead it a couple of times. Divide the dough out into 6 equal pieces.
Form each portion into a ball shape, and roll them out on a lightly floured surface into an oval shape, about ⅛ inch thick.
Baking Instructions
Heat a cast iron skillet on the stove, until very hot. If you splash water on it, it should fizzle instantly. If you don’t have a cast iron skillet, make sure your pan can safely be brought to high temperatures.
Once your pan is very hot, place one of the rolled out dough pieces in the center of the pan. It should start to bubble up almost immediately if the pan is hot enough. Once the bubbles stop growing, or you check the bottom of the dough and see it is browning on the first side, carefully flip the dough. Cook the other side until browning. It should only take about a minute or two to cook both sides. Proceed cooking the rest of the dough.
Place the finished naan bread on a plate and cover with a tea towel to keep warm, until you are ready to serve.
Serving Suggestions
Topping Options: Start with some melted butter, coconut oil, or even olive oil. Add your herbs, sweeteners, garlic powder, spices, or whatever else you want to flavor your bread. Spread it over the cooked naan while still very warm.
Storing Naan Flatbread
To store leftover naan, wrap and keep it at room temperature or in the refrigerator for a few days. For longer storage, keep in a freezer-safe bag or airtight container and place in the freezer for up to several weeks.
Printable Recipe Card
Naan Bread with Fresh Milled Flour
Equipment
- Stand mixer with a dough attachment or large mixing bowl and spoon
- Rolling Pin
- Cast iron skillet or pan that can be brought to high temperature
Ingredients
- ½ cup warm milk
- ¼ cup plain greek yogurt
- 2 teaspoons honey
- 2 Tablespoons olive oil
- 2 cups (260 grams) of freshly milled whole wheat flour
- ½ teaspoon salt1 teaspoon baking powder
- 2 teaspoons instant yeast
Instructions
Mixing the Dough
- Add all the wet ingredients (milk, yogurt, honey, olive oil) to a bowl and mix together. Right on top of that, add the remaining ingredients in the order they are listed. Mix it all together to form a shaggy dough.Knead the dough for at least 5 minutes, until you form a smooth ball. Flour your surface if needed.
Rise
- Oil your bowl, roll your dough ball into the oil, and cover with plastic wrap or a moist tea towel.Let the dough rise until doubled.
Shaping the Naan
- Punch the dough down to release all the air, and knead it a couple of times. Divide the dough out into 6 equal portions.Form each portion into a ball shape, and roll them out into an oval shape, until about ⅛ inch thick.
Baking Instructions
- Heat a cast iron skillet on the stovetop, until very hot. If you splash water on it, it should fizzle instantly. If you don’t have a cast iron skillet, make sure your pan can safely be brought to high temperatures.Once your pan is very hot, place one of the rolled out dough pieces in the center of the pan. It should start to bubble up almost immediately if the pan is hot enough. Once the bubbles stop growing, or you check the bottom of the dough and see it is browning, carefully flip the dough. Cook the other side until browning. It should only take about a minute or two to cook both sides. Proceed cooking the rest of the dough.Place the finished naan bread on a plate and cover with a tea towel to keep warm, until you are ready to serve.Spread your melted butter and herbs, spices, etc. on while your naan is still warm.Best eaten fresh and with a whole lot of Indian food! So good!
Notes
Where to Buy Breadmaking Supplies
Need an easy way to get all your bread baking supplies and ingredients without spending hours researching? I’ve done all the trial and error for you and put together the TIDBITS & Company Bread Making Supplies Moonsift page. Here you’ll find all of my favorite bread making items along with links and product descriptions. Check it out!
More Recipes to Love
Yum, yum, yum! I can’t wait to serve up this naan bread recipe tonight. It’s simple, healthy and outrageously delicious. Give it a try and let me know what you think!
If you’d like to explore some new recipes, I’ve got several that are tried-and-true. Take a look around and find your next dish. Enjoy!
- Whole Grain Pretzels Recipe with Fresh Milled Flour
- Homemade French Bread with Fresh Milled Flour
- Delicious Crescent Rolls Recipe with Fresh Milled Flour
- Layered Trifle Recipe Made with Freshly Milled Flour
- Recipe for Homemade Pita Bread with Fresh Milled Flour
- 100% Whole Wheat Focaccia Bread Recipe
- You Won’t Believe They Are 100% Whole Wheat Rolls Recipe
- Family Favorite Whole Grain Pizza Crust Recipe
- Easy Recipe for Bagels with Freshly Milled Flour
- Healthy Whole Wheat Breadsticks | Quick and Easy!
im new to milled flour and this recipe was great! Thank you so much! Is there a way to refrigerate ./ freeze the dough? im currently borrowing a friends mill