{"id":10454,"date":"2026-06-30T21:30:16","date_gmt":"2026-06-30T21:30:16","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10454"},"modified":"2026-06-30T21:30:26","modified_gmt":"2026-06-30T21:30:26","slug":"naan-bread-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/naan-bread-video\/","title":{"rendered":"Naan Bread [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Naan Bread [Video]<\/span><\/h2>\n
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Soft, puffy, and blistered\u2014this naan recipe is foolproof! It\u2019s quick, easy, and tastes even better than restaurant naan. No tandoor oven required\u2014just a cast iron skillet.<\/span><\/div>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Rising Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span> pieces<\/span><\/span><\/div>\n\n
Author: <\/span>Bee Yinn Low – Rasa Malaysia<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> tsp<\/span> sugar<\/span><\/li>
  • \u00bd<\/span> cup<\/span> warm water<\/span><\/li>
  • \u00bc<\/span> oz (2\u00bc tsp) <\/span> active dry yeast<\/span> (Refer to the notes for scaled teaspoon measurements)<\/span><\/li>
  • 10.5\u201312.5 <\/span> oz (2\u00bc-2\u2153 cups)<\/span> all-purpose flour<\/span> (Refer to the notes for scaled cup measurements)<\/span><\/li>
  • \u00bd<\/span> cup<\/span> plain yogurt<\/span><\/li>
  • 1<\/span> tsp<\/span> salt<\/span><\/li>
  • 1<\/span> Tbsp<\/span> oil<\/span><\/li>
  • some<\/span> oil<\/span> for greasing the skillet<\/span><\/li>
  • 3<\/span> Tbsp<\/span> melted butter<\/span> or ghee<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Activate Yeast<\/strong>. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.<\/span><\/div><\/li>
    • Make Naan Dough<\/strong>. Add the yeast mixture, yogurt, salt, and oil, and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size in about 1 hour.<\/span><\/div><\/li>
    • Roll Naan<\/strong>. Divide the dough into 8 equal portions. Roll the dough to an 6\u201d (15 cm) circle using a rolling pin.<\/span><\/div><\/li>
    • Cook Naan<\/strong>. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles, and burnt spots appear, flip it over and cook the other side. Repeat the same until all the dough is done. Brush with melted butter, and serve warm.<\/span><\/div><\/li>
    • Serve Naan<\/strong>. Brush the naan with melted butter or ghee, then sprinkle with fresh cilantro. Serve warm and enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Notes<\/span><\/h3>
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      Note:<\/strong>\u00a0The cup measurement for flour (2 1\/4\u20132 1\/3 cups) and the yeast amount (2 1\/4 teaspoons) are provided as reference only and do not auto-multiply when scaling the recipe. Below are the multiplied measurements:
      x2:\u00a0<\/strong>4\u00bd teaspoons active dry yeast, 4\u00bd\u20134\u2154 cups all-purpose flour
      x3:\u00a0<\/strong>6\u00be teaspoons active dry yeast, 6\u00be\u20137 cups all-purpose flour<\/span>
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      • The dough is sensitive to climate and temperature variations. Start with 300 g (about 10.5 oz or 2 1\/4 cups) of flour. If the dough still feels sticky, gradually add up to 350 g (around 12 oz or 2 1\/3 cups) until it reaches the right consistency.<\/li>\n
      • Knead the dough with your hands until it becomes smooth and elastic, or use a stand mixer to speed up the process. Then, let it rest until it doubles in size. Please take note that in warmer climates, naan dough may rise faster due to more active yeast, while in cooler climates, it may take longer to rise.<\/li>\n
      • Make sure to use a very hot skillet to cook the flatbread. The high heat puffs up the bread for that iconic airy appearance. It\u2019s done when burnt brown \u201cblisters\u201d or spots appear (see photo above). In hotter climates or kitchens, it may cook faster due to higher temperature, leading to quicker browning and potential charring.<\/li>\n
      • Brush the fresh-off-the-skillet bread with some melted salted butter or ghee, and top them with fresh cilantro.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        <\/span>Video<\/span><\/h3>\n\n\n\n
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