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Naan Bread

This soft and warm naan bread made with Greek yogurt and an egg is a healthier version perfect for meal prep and pairing with various meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: Indian
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1/2 cup warm water (about 110 degrees)
  • 2-1/4 tsp instant yeast (1 small package)
  • 2 tsp sugar
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup Greek yogurt
  • 2-1/2 to 3 cups flour Use as needed to achieve desired dough consistency
  • 1/2 tsp salt
  • 3 Tbsp butter (slightly cooled)
  • 4 Tbsp melted salted butter
  • 1/4 tsp garlic powder or 1 tsp finely chopped or grated garlic
  • 1 tsp dried parsley or cilantro or 1 Tbsp fresh finely chopped
  • Optional: Flakey sea salt and chopped parsley or cilantro for garnish

Method
 

Preparation
  1. In a small bowl, add the warm water, yeast, and sugar. Let sit for a few minutes until the yeast starts to bubble.
  2. In a mixing bowl, whisk together the milk and the egg.
  3. Add in the Greek yogurt, yeast mixture, 2-1/2 cups of flour, salt, and melted butter. Stir together.
  4. With the dough hook, knead on low speed for 4-5 minutes, adding extra flour by the tablespoon until a ball forms.
  5. Roll the dough into a ball, place in a greased bowl, and cover with plastic wrap and a towel.
  6. Let rise in a warm place for about 1 to 1-1/2 hours until doubled in size.
  7. Punch down the dough and roll back into a ball. (Refrigerate if made more than 24 hours earlier.)
  8. Cut the dough into 8 equal portions. Preheat the skillet or cast iron pan over medium heat.
  9. Coat the pan with a tsp of oil, wiping away excess.
  10. Roll out each portion of dough into a rough circle about 1/4 inch thick.
  11. Place the dough in the preheated pan and cook for 2-3 minutes until puffed and golden. Flip and cook the other side.
  12. Brush with garlic herb butter as it comes out of the pan and serve warm!

Notes

Store cooled naan in an airtight container or resealable bag in the fridge for up to 5 days. For longer storage, freeze individual pieces for up to 3 months. Reheat on a skillet or in the oven for the best texture.