This naan bread recipe is truly foolproof; we’ve been enjoying it for years and it never disappoints! Pair it with dishes like Chicken Tikka Masala, Chickpea Curry, or even Spiced Moroccan Soup. If you haven’t already, check out my Homemade Chapati Recipe for another delightful Indian bread.

Let’s dive straight into the process and perfect this delicious naan together!

Types of Yeast

In this recipe, I’ve opted for Instant Yeast, but feel free to use whatever type you have on hand! Here’s a quick rundown of the three most common types:

• Fresh Yeast: This comes in a block and needs refrigeration, lasting only a few weeks. To use it, simply dissolve it in warm water.
• Active Dry Yeast: This form requires being dissolved in warm water before use.
• Instant Yeast: The easiest option! No need to dissolve; just mix it directly with the dry ingredients.

What’s The Perfect Water Temperature?

Experts agree, yeast activates best between 105°F (40°C) and 115°F (46°C). Those are the magic numbers! A thermometer is ideal, but if you don’t have one, just run the water until it’s slightly hot, near the point of being uncomfortable to touch. Some say “luke warm,” but I find that can be tricky to gauge.

Knowing if the Yeast Has Worked

You’ll know the yeast is working when it becomes frothy within about 10 minutes. If it’s still flat after that, cover it and check again in five minutes—but typically, it means you need to start over. It’s disappointing, but fresh yeast is key.

Adding the Yeast to the Flour

• Once the yeast is frothy, mix it into the flour mixture using a spoon. If the dough is too sticky, incorporate a bit more flour until it becomes smooth and soft.

• Transfer the dough to a lightly floured surface and knead for a couple of minutes.
• Form the dough into a ball and return it to the bowl. Cover with a damp towel and let it rise in a warm area. This usually takes about one to two hours.

• After rising, the dough should double or triple in size. Deflate it by punching it down.

• Next, turn the dough out onto a floured surface and divide it into ten equal pieces. Roll each piece into a ball and cover them as you prepare for cooking.

Rolling Out the Naan Bread

• Preheat your cast iron skillet.
• Roll out the naan into circles or ovals, however you prefer!
• Roll as many as can fit in your pan—usually two to three at a time, depending on size.

Cooking on Cast Iron

• Brush one side of the naan with water and place it in the hot pan, water side down. You’ll see bubbles form quickly, usually within 10 to 20 seconds. After a minute, flip it over and let it cook further.

Perfect Stove Top Naan Bread

And just like that, you have perfected your Stove Top Naan Bread! Serve it warm with a Red Thai Chicken Curry or Red Lentil Curry. While it may sound simple, trust me, the results are worth every bit of effort.

Yes, They are Worth the Effort!

I’ve been making naan bread for over 15 years, and this recipe has become my favorite. With a little practice, you’ll create naan that embodies that famous airiness while being a delicious flatbread!

Can I Make These in Advance?

It’s best to enjoy these naans on the day they are prepared, as they don’t store well. However, feel free to make the dough the day before and cook them on the day of serving!

You Can Freeze the Stove Top Naan Bread

• These naans freeze wonderfully for up to a month.
• Store in a freezer-safe zip lock bag, ensuring it’s airtight—squeeze out as much air as possible before sealing.
• To defrost and reheat: Let them defrost naturally, then wrap them tightly in foil and heat in a preheated oven at 350°F (180°C) for about 10 minutes.

Enjoy your homemade Naan Bread and happy cooking, friends!

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