Flatbreads are one of the most loved breads in my house, so I decided we're going to stop buying it and start making in the bread machine instead! This recipe creates buttery, pillowy soft and flavorful naan.
My kids, who absolutely love naan for everything from flatbread pizzas and sandwiches to dipping into pizza sauce and hummus, think this recipe beats the store bought stuff they've been used to for years. And when your kids actually prefer your cooking to a famous brand, that's a great feeling!
Naan is made using the dough cycle, then it's shaped into ovals and fried in a buttery skillet. I brush it with butter when it's done cooking, and sprinkle it with fresh herbs like parsley or chives. This is a delicious recipe that you'll want to add to your homemade bread rotation!
Table Of Contents
Naan bread may be a staple in Indian cooking, but it's also a staple in my American kitchen, where we use it to make anything from pepperoni pizza to caesar salad flatbread and tomato basil sandwiches. Basically anything you would put on a pizza or into a traditional sandwich, you can use your naan bread for. We also dip naan into soups and stews at dinner.
This delicious bread gets expensive to buy when you eat it as much as we do, but it's very easy to make at home. The secret to a great naan recipe are a few pantry staple ingredients you might already have: yogurt and olive oil! And your bread maker of course.
(If you're new to using a bread machine, make sure to check out my complete guide here.)
Ingredients
- Bread flour: you can use all-purpose flour but the bread will be a little less pillowy.
- Yogurt: plain Greek yogurt is best, but traditional yogurt will work too.
- Extra virgin olive oil: my favorite for cooking because it's heart healthy, but vegetable or canola oil can be used.
- Egg: if you have an egg allergy, you can omit it.
- Sugar
- Salt
- Yeast: I recommend instant dry yeast for bread machine recipes, but bread machine yeast is good too. Don't proof before adding to the bread pan.
- Water: water should always be warmed to about 110 degrees Fahrenheit.
- Butter: for brushing at the end. You can use olive oil if you'd prefer, but butter really gives it the best flavor when it's all said and done.
- Fresh herbs: they're optional for serving. I like parsley.
Does Naan Dough Need A Second Rise?
For the best flavor and texture you should let the dough proof for a second time after the dough cycle completes. You'll get a richer flavor and a softer texture. The second rise lets the dough puff up to create a light and airy crumb, which is what we want for our naan!
How To Make Naan In A Bread Machine
- Add the ingredients to the bread pan in this order: warm water, olive oil, egg, yogurt, salt, sugar and bread flour. Make a well in the center of the flour and add the yeast, being careful that it doesn't interact with the salt (this will cause the yeast to become inactive).
- Set the machine to the dough cycle. Check the dough to make sure a soft ball is forming. If it's too crumbly and dry, add more water. If it's too wet, add more flour in small amounts until a tacky dough ball forms.
- When the cycle is finished, remove from the bread pan and divide into 4 pieces. Shape into balls and place on a baking sheet. Cover with plastic wrap or a cheesecloth and let rise in a warm place until doubled in size, about 30-40 minutes.
- Punch down each dough ball and shape into a flattened oval or circle until about 8-10 inches in diameter.
- Heat a large skillet or griddle over medium-high heat for about 3 minutes. Add 2 tablespoons of butter. When melted, add the uncooked naan one at a time (or as many will fit) and fry for 2-3 minutes on each side. You'll know it's time to flip when bubbles begin to pop up and turn golden brown on the bottom.
- Remove the naan from the pan and place on a wire cooling rack. Brush the top side with melted butter and sprinkle with fresh herbs. Serve warm.
Kristina's Tips
- Check the dough about 5 minutes into kneading. If it's too wet, add more flour a little at a time and if it's too dry, add more water a little at a time until a soft tacky ball that pulls off the edges of the pan forms.
- My oven has a proofing mode and I use this to let the dough rise a second time. You can use anywhere that's warm, though, like the inside of the microwave or the top of the fridge. Before I had an oven with the proof mode, I would heat it for a little bit and then turn it off while the dough was being made. By the time the dough was ready to come out and rise, the oven was just warm enough to proof the dough without cooking it.
- If you're not sure if the naan is fully cooked check the temperature with a digital thermometer. Anywhere from 180-190 degrees Fahrenheit means it's done.
How To Store
Store naan at room temperature in an airtight container for about 2 days. I recommend freezing it that way it lasts longer and you can defrost it by the slice. It defrosts quickly at room temperature but you can use the microwave's defrost setting too. Naan can also be cooked from frozen if you're using it as a flatbread.
Naan Variations
Make garlic naan: add a few cloves of roasted garlic to the dough as a mix-in. You can also brush the finished naan with garlic butter.
Make spicy naan: add ¼-1/2 teaspoon of cayenne pepper to the butter basting at the end.
Sundried tomato naan: I saw this in the grocery store and it looked absolutely fantastic. You can add a small jar of chopped sundried tomatoes as a mix-in to make it.
Cheesy naan: when the naan has been cooked on both sides, top it with shredded cheddar cheese and toast for a few minutes, until the cheese is melted.
What To Use Naan For
In addition to my suggestions above for using naan, this versatile bread is great for:
- The base for pizza: we love it for green pizza!
- Torn into pieces and dipped into hummus, dips, soups and brothy stews.
- Grilled cheese
- Avocado toast
- Dessert pizza, with toppings like nutella and fresh fruit (don't add herbs to the finished naan if making a dessert pizza)
Ready to make your next homemade bread? My soft and fluffy white sandwich bread is a reader favorite, along with my favorite garlic bread recipe, both made in your bread machine. Italian style hoagie rolls and hamburger buns are great for sandwich making and grilling season!
Recipe
Bread Machine Naan
Equipment
Ingredients
- ¾ cup water warmed to 110℉
- 1 tablespoon olive oil
- 1 large egg
- ½ cup plain Greek yogurt
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 ¾ cups bread flour
- 1 teaspoon instant dry yeast
Instructions
- Add the ingredients to the bread pan in this order: warm water, olive oil, egg, yogurt, salt, sugar and bread flour. Make a well in the center of the flour and add the yeast, being careful that it doesn't interact with the salt (this will cause the yeast to become inactive).
- Set the machine to the dough cycle. Check the dough to make sure a soft ball is forming. If it's too crumbly and dry, add more water. If it's too wet, add more flour in small amounts until a tacky dough ball forms.
- When the cycle is finished, remove from the bread pan and divide into 4 pieces. Shape into balls and place on a baking sheet. Cover with plastic wrap or a cheesecloth and let rise in a warm place until doubled in size, about 30-40 minutes.
- Punch down each dough ball and shape into a flattened oval or circle until about 8-10 inches in diameter.
- Heat a large skillet or griddle over medium-high heat for about 3 minutes. Add 2 tablespoons of butter. When melted, add the uncooked naan one at a time (or as many will fit) and fry for 2-3 minutes on each side. You'll know it's time to flip when bubbles begin to pop up and turn golden brown on the bottom.
- Remove the naan from the pan and place on a wire cooling rack. Brush the top side with melted butter and sprinkle with fresh herbs. Serve warm.
Video
Notes
Nutrition
Anonymous says
A really great variation of my naan bread is to brush it with garlic butter once it’s done frying. Then use it as a base pizza!