Authentic Homemade Indian Naan Flatbread is soft and delicious, super simple to make and is as good as any Indian restaurant.
Homemade Naan
Indian food is one of my favorite things to eat and warm Naan, brushed with Homemade Pressure Slow Cooker Simple Ghee is so delicious. Dip it into Baingan Bharta or Saag Paneer, oh my gosh, it’s just heavenly. It is perfect to soak up all the delicious Indian sauces. This simple Homemade Indian Naan Flatbread recipe is fun to make and tastes delicious.
Properly Measure the Flour
It’s always a good idea to know How to Properly Measure Flour. I like to use the Bakers Math Scale to weigh mine, but if you have Measuring Cups, please read the my article to see how to measure using Measuring Cups.
Mix up the Naan Dough
How great to make Homemade Indian Naan Flatbread using your own Homemade Greek Yogurt!!! Greek yogurt is so easy to make right in your Instant Pot or Mealthy MultiPot.
Use a Danish Dough Hook to mix up Dough and when the Dough starts to come together, use your hands to Knead the Dough until it becomes soft and slightly sticky.
Homemade Indian Naan pairs well with my Instant Pot Butter Chicken {Murgh Makhani}. The sauce is so divine and you will want to soak up every single drop.
Proof the Dough for 2-4 Hours
After mixing up the Dough, cover and allow it to Bench Rest in a warm place for 2-4 hours, so that it can double in size.
Alternatively, you can use your Instant Pot and let it Proof, using the Yogurt/Less setting. Start with 3:30 hours.
Pro Tip: When using “Less” to proof bread, the time on the Instant Pot DUO Plus 60 COUNTS UP!!! Check to make sure the position of the Rectangular Lighted Display (“Less”) is to the LEFT. The “Normal” function, which is in the middle position, is for making Homemade Greek Yogurt.
Roll Dough into Six Pieces
Place Dough on Pastry Board. With a Bench Knife, cut the Dough into Six pieces. With floured hands, roll the Dough into a ball and place on a floured surface.
Pro Tip: Whenever you touch the dough to knead or cut, it must rest for 30 minutes.
Roll out the Dough
Use a Rolling Pin to roll out the Dough into a teardrop shape. Pick up the Dough and let the weight of it stretch it a bit.
Shape into Tear Drop and Place in Hot Cast Iron Skillet
Dampen your hands and pick up one piece of Dough and flip it from hand to hand, so that the Dough is a little wet on both sides. Place the Dough into a screaming hot Cast Iron Skillet. It should start to bubble up in about a minute. Turn the Dough over in the skillet to cook the other side. You should see some black and blistered areas. Cover the Skillet and cook for another 30 seconds to a minute.
Place the Naan on to a plate and brush with a little Ghee. Sprinkle with a pinch of Sea Salt. Cover with a Flour Sack Towel to keep warm, while cooking the rest of the Naan.
Check out this preview to my new Yogurt Whey Chapati recipe!
Homemade Indian Naan Flatbread
With very few ingredients and a Cast Iron Skillet, you can cook the best Naan you ever had. Serve your Homemade Indian Naan Flatbread, along side a plate of my Pressure Cooker Chicken Tikka Masala.
More Delicious Indian Recipes to Make:
- Authentic Homemade Indian Naan Flatbread
- Indian Spiced Coffee Sugar (Keto Option Too) + Video
- Pressure Cooker Baingan Bharta [Indian Eggplant]
- Pressure Cooker Kheema Pulao {Indian Meat & Rice}
Kitchen Equipment and Essentials
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- 3.5 Quart Stainless Steel Mixing Bowl
- Pastry Board
- The Original Danish Whisk
- Bench Knife
- Rolling Pin
- Lodge 10.25″ Cast Iron Skillet
- Pressure Slow Cooker Simple Ghee
- Flour Sack Towel
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Here is your handy printable recipe:
Ingredients
- 1 teaspoon Dry Active Yeast
- 2 teaspoons White Sugar
- 2 cups/250g All Purpose Flour plus more for rolling
- 1 teaspoon Sea Salt
- 1/8 teaspoon Baking Powder
- 3 tablespoons Homemade Yogurt plain
- 2 tablespoons Extra Virgin Olive Oil
- 10 Inch Cast Iron Skillet with Lid
Recommended Products
Instructions
- In a large bowl, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F) and let it sit on your counter until frothy, about 10 minutes.
- In another bowl, sift the flour, salt, 1 teaspoon of sugar and baking powder.
- Add the yogurt and the olive oil to the frothy yeast mixture and stir to combine.
- Pour the yogurt mixture into the dry ingredients and gently mix the ingredients together with a Whisk or fork.
- When the dough is about to come together, use your hands to knead until the dough becomes soft and slightly sticky.
- Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, place for 2 to 4 hours.
- Have two bowls next to your Bread Board; one with flour and one with water. The dough will be very soft and sticky.
- Separate the dough into 6 equal parts and with floured hands, lightly roll into a ball and place onto floured surface.
- Shape the Naan into a teardrop shape with a rolling pin. The Naan should be 1/4 inches thick, 8 inches long and 4 inches wide at the widest point.
- Once formed, pick up each piece by one end, so that the weight of the dough itself will stretch it a bit.
- Heat a Cast Iron Skillet over high heat until it just about smokes. Place a bowl of Ghee or melted butter on the counter.
- Dampen your hands in the bowl of water and pick up one Naan and make sure it is a bit dampened on each side.
- Gently lay it in the skillet and wait about a minute. The dough should start to bubble.
- After it bubbles, flip the Naan. It should be a little blistered and blackened in places.
- Cover the skillet with the lid and cook 30 seconds to 1 minute more.
- Remove the Naan from the skillet and brush with a little Ghee or melted butter and sprinkle with a little sea salt.
- Place each Naan on a plate, lined with a tea towel and cover.
Nutrition
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Authentic Homemade Indian Naan Flatbread
Made this last night for dinner with curry. It makes the perfect sized batch for us…didn’t have yogurt and sour cream worked just fine. Great instructions!
Thank you so much, Bernice. I am glad you enjoyed my recipe. Jill
I want to make these to use in AF for fast individual pizzas. Will they store well in fridge or must I freeze them?
Looks like you were using a plastic container in the Instant Pot when you proofed your Naan dough? Have you not had any problems with the plastic getting too hot?
I was so excited to see that you suggest using a scale to weigh your flour – but then the recipe itself only lists flour as ‘cups’. Since bakers use as low as 120g, and as high as 140g of flour for a “cup” (with AP being most frequently 125g), can you tell me what the flour *weight* should be for your recipe? I couldn’t tell if that photo was a generic “how to weigh your flour”, or if 250g is (as I would expect) correct…
Did you really mean to set the IP to proof for 1-1/2 MINUTES?
Ann, I really need a proof reader. Jill
Jill, you might want to edit #6 so that people know to add the oil to the skillet before heating. People *should* know but not everyone will know.
Hi Cady. Oil should be added to the skillet once it is hot, in order to make it non stick. Jill
Thank you for this question, I wondered abou oil as it isn’t in the ingredients. I am assuming you don’t need a lot, is that correct?