Hey there! Today on Beyond The Bayou Blog. I’m excited to share my experience making Naan Bread. As I was kneading the dough, the aroma took me back to a memory of my neighbor, Mrs. Patel, who hails from India. She used to make the most incredible naan, and I always marveled at how she effortlessly flipped them on her stovetop.

This naan recipe is close to my heart because it’s a tribute to those flavorful moments shared with Mrs. Patel. She used to invite us for lunch or dinners and serve us with Japanese Pork Curry and naan breads. It’s a simple yet fulfilling process, using ingredients you probably already have in your kitchen.

The dough rises beautifully, creating those characteristic bubbles that make naan so irresistible. Whether paired with a hearty curry or enjoyed on its own, this homemade naan brings a touch of warmth and nostalgia to any meal.

So, let’s roll up our sleeves and dive into making this comforting, aromatic naan bread together. You’re in for a treat!

Why Choose Naan Bread?

Simple and Fail-Proof: Highly recommended: This recipe is incredibly easy to follow and virtually foolproof.
Versatile Side Dish: Naan bread is fantastic on its own and makes an excellent side for curries and various Indian dishes.
Common Ingredients: Highly recommended: You likely already have all the ingredients you need in your kitchen if you cook or bake regularly.
Make Ahead and Freeze: This recipe is ideal for prepping in advance and freezing, making it perfect for hectic weeknights when you need a quick meal solution.

Tips that Are Bliss!

Divide the Dough: Split the dough into 8 equal balls.
Heat the Skillet: Preheat a cast-iron skillet on high heat to make the naan.
Importance of High Heat: The intense heat helps the dough rise and creates air pockets in the bread’s center. Look for brown “blisters” or spots, similar to the ones in my pictures, to know when it’s done.
Yeast Activation: Although instant yeast usually doesn’t need to be activated in warm water, for this recipe, it helps achieve a fluffier texture compared to adding it directly to the flour or using active dry yeast.
Dough Thickness: The width of the naan can vary from 5 to 10 inches, but the thickness should ideally be 3 to 5 millimeters. Too thin and they’ll be crispy, but too thick and they won’t form bubbles.
Using a Cast-Iron Skillet: Since homemade naan is traditionally cooked in a tandoor oven, a cast-iron skillet is your best bet if you don’t have one. It evenly distributes heat, ensuring each piece of dough cooks uniformly. Other heavy-bottomed pans will also work well.

Variations You Should Try!

Garlic Butter Addition: Highly recommended: Incorporate garlic butter into the naan dough for an extra burst of flavor. It’s a game-changer!
Fresh Herbs: Try adding traditional herbs like cilantro or parsley to the naan dough. Experiment with other fresh or dried herb blends for unique flavors. I personally enjoy sprinkling everything bagel seasoning or za’atar on top, which I highly recommend.
Cheese Option: While not traditional, adding shredded cheddar cheese to the naan dough or freshly-grated Parmesan before serving adds a delightful twist. Give it a try for a cheesy, delicious naan experience!