Foodess Naan – 40-Minute Recipe
Soft, stretchy naan with charred bubbles and a buttery finish, perfect for scooping up Indian curries. The dough is leavened with both yeast and baking powder for extra lift, then brushed with melted butter and fresh cilantro.
Recipe by Jennifer Pallian, BSc RD· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
40 min estimated total time for 4 servings.
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Ingredients
- 4 cup all-purpose flour
- 1 tbsp instant dry yeast
- 2 tsp kosher salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup plain yogurt
- 1/2 cup buttermilk
- 1 cup warm water
- 4 tbsp butter
- 1 tbsp cilantro
Instructions
- 11. In a large mixing bowl combine the flour, instant dry yeast, kosher salt, baking soda, and baking powder; whisk to distribute evenly.
- 22. Add the plain yogurt, buttermilk, and warm water to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- 33. Transfer the dough to a lightly floured surface and knead for 6‑8 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky; add a sprinkle of flour if necessary.
- 44. Shape the dough into a ball, place it back in the bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 15‑20 minutes, or until roughly doubled in size.
- 55. While the dough is rising, melt the butter in a small saucepan over low heat; keep warm for brushing later.
- 66. Preheat a heavy‑bottomed skillet or cast‑iron griddle over medium‑high heat (about 400°F / 392°F). The surface should be hot enough that a few drops of water sizzle and evaporate immediately.
- 77. Once risen, punch down the dough and divide it into 4 equal portions. Roll each portion into a ball, then flatten with your hands and use a rolling pin to roll out into an oval about ¼‑inch thick.
- 88. Place one rolled naan onto the hot skillet. Cook for 1‑2 minutes, until bubbles form on the surface and the underside shows light brown spots.
- 99. Flip the naan and cook the other side for another 1‑2 minutes. If you like extra char, press the naan gently with a spatula to encourage direct contact with the pan.
- 1010. Remove the naan from the skillet and immediately brush the top with the melted butter, then sprinkle with the minced cilantro.
- 1111. Repeat steps 7‑10 for the remaining dough portions, keeping the cooked naan warm under a clean kitchen towel.
- 1212. Serve the naan hot, brushed with any remaining butter, alongside your favorite Indian curries or dips.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Preheat the skillet properly
Heat the skillet until a few drops of water sizzle and evaporate immediately before adding the dough.
Watch dough tackiness
If the kneaded dough feels sticky, sprinkle a little extra flour as noted during kneading.
Keep naan warm while cooking the rest
Place cooked naan under a clean kitchen towel to retain heat until all pieces are done.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Foodess Naan?
- About 40 minutes in total: 30 minutes of prep and 10 minutes of cooking.
- How many servings does this Foodess Naan recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Foodess Naan recipe come from?
- It was shared by Jennifer Pallian, BSc RD on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.