Small-Batch Naan Bread
This small-batch naan recipe delivers authentic, soft, and chewy Indian flatbread perfect for portion control. It's quick to prepare and ideal for pairing with your favorite high-protein dal or curry.
For 4 servings
In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and granulated sugar until well combined.
Add the plain Greek yogurt and ¼ cup of warm water to the dry ingredients. Mix with a spoon or your hands until a shaggy, cohesive dough forms. If the dough is too dry, add warm water a teaspoon at a time until it comes together.
Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth, elastic, and no longer sticky. It should be soft to the touch.
Lightly grease the mixing bowl, place the dough back in, and cover with a damp cloth or plastic wrap. Let it rest in a warm place for at least 30 minutes, or up to 1 hour, to allow the gluten to relax.
After resting, gently punch down the dough and divide it into 4 equal portions. Roll each portion into a smooth ball.
On a lightly floured surface, roll each dough ball into an oval or teardrop shape, approximately 6-8 inches long and about ⅛ inch thick. Ensure they are not too thin.
Heat a cast-iron skillet or heavy-bottomed non-stick pan over medium-high heat until it's very hot (a drop of water should sizzle and evaporate instantly). Do not add oil to the pan.
Place one rolled naan onto the hot skillet. Cook for 1-2 minutes until large bubbles appear on the surface and the bottom has developed golden-brown spots.
Flip the naan and cook for another 1-2 minutes on the second side until it puffs up and develops darker brown spots. You can gently press with a spatula to ensure even cooking.
Remove the cooked naan from the skillet. Immediately brush generously with melted ghee or unsalted butter. If using, sprinkle with chopped fresh cilantro. Stack the cooked naans and cover them with a clean kitchen towel to keep them warm while you cook the remaining portions. Serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Don't Over-Flour:** Use just enough flour when kneading and rolling to prevent sticking. Too much flour can make the naan tough.
- 2**Hot Skillet is Key:** A very hot skillet ensures the naan cooks quickly and puffs up properly, giving it that characteristic texture.
- 3**Cover the Dough:** Always cover the dough during resting to prevent it from drying out, which can lead to a less pliable dough.
- 4**Serve Immediately:** Naan is best enjoyed fresh and hot. If making ahead, reheat briefly on a dry skillet or in a warm oven.
Adapt it for your goals.
Garlic Naan
Before rolling, mix 1-2 cloves of finely minced garlic into the dough, or sprinkle it on top of the rolled naan before cooking. Brush with garlic butter after cooking.
Cheese NaanCheese Naan
After rolling the dough into a circle, place a tablespoon of shredded mozzarella or paneer in the center, gather the edges, and seal. Then, gently re-roll into a flatbread.
Whole Wheat NaanWhole Wheat Naan
Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. You may need a little more water as whole wheat flour absorbs more liquid.
Why this is on our healthy list.
Portion Control
This small-batch recipe helps manage serving sizes, preventing overconsumption often associated with larger batches of bread.
Calcium from Yogurt
Greek yogurt contributes calcium, which is essential for strong bones and teeth, and adds a healthy tang to the bread.
Energy Source
As a carbohydrate-rich food, naan provides readily available energy, making it a satisfying accompaniment to meals.
Frequently asked questions
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier, nuttier naan. You might need to add a little extra warm water as whole wheat flour absorbs more liquid.
