Naan Bread Recipe

I think homemade bread makes any meal feel special, and this naan bread recipe takes it to a new level. The aroma alone from the yeast activating is comforting, but the vibrant green swirl of pistachio and herbs transforms this classic naan bread recipe into a showstopper. It’s surprisingly simple to master at home, turning a basic side dish into a fantastic family-friendly option for curry night or a unique addition to a summer grilling menu. We’ll walk through every step to ensure you achieve that soft, bubbly texture with maximum flavor. This specific twist, featuring pistachios, fresh herbs, and a touch of chili, elevates simple naan into something truly special.

Ingredients

• 360 g (3 cups) All-Purpose Flour: The foundation of the naan; use standard all-purpose flour for a light and chewy texture. Keep extra flour on hand for dusting during the kneading and shaping process.
• 7 g (2¼ teaspoons) Instant Dry Yeast: Provides the lift and fluffy texture characteristic of traditional naan. Ensure your yeast is fresh and active for the best rise.
• 10 g (2 teaspoons) Granulated Sugar: Acts as food for the yeast, helping activate it and accelerate fermentation. It also contributes to the golden color during cooking.
• 5 g (1 teaspoon) Fine Sea Salt: Controls yeast activity and enhances the flavor of the dough. Add salt directly to the flour before adding liquid.
• 120 ml (½ cup) Warm Milk: Adds richness and a tender crumb to the naan dough compared to using only water. The temperature should be between 40-43°C (105-110°F) to activate the yeast.
• 60 ml (¼ cup) Plain Yogurt: Yogurt (room temperature) tenderizes the dough for this naan bread recipe and adds a slight tang. Use full-fat plain yogurt (or sour cream if that’s what’s in the fridge).
• 30 ml (2 tablespoons) Vegetable Oil: Contributes to the softness and elasticity of the dough. Use a neutral-flavored oil like canola. Have extra on hand for greasing the rising bowl.
• 60 ml (¼ cup) Warm Water: Used to adjust the dough consistency; add gradually as needed to form a soft, workable dough. The final amount needed depends on humidity and flour type.
• 50 g (½ cup) Shelled Unsalted Pistachios: Provides a nutty flavor and vibrant green color contrast to the swirl paste. Toast lightly first for deeper flavor, then cool before processing.
• 30 g (1 cup packed) Fresh Cilantro Leaves: The base herb for the green swirl, providing a fresh, slightly peppery flavor. Ensure the leaves are thoroughly washed and dried before use.
• 15 g (½ cup packed) Fresh Mint Leaves: Adds a bright, cooling contrast to the cilantro and pistachio. Use fresh mint leaves for the best flavor.
• 1-2 small Green Chilies: Provides a subtle heat and complexity to the swirl. Adjust quantity based on desired heat level (use 1 for mild, 2 for hot). Remove seeds and ribs if you prefer less heat.
• 2 cloves Garlic: Adds depth and aromatic flavor to the swirl paste. Use fresh garlic cloves for the strongest taste.
• 15 ml (1 tablespoon) Fresh Lemon Juice: The acidity brightens the flavors in the swirl paste and helps preserve the green color. Use fresh-squeezed juice for the best result.
• 30 ml (2 tablespoons) Olive Oil: Binds the swirl ingredients together and creates a spreadable paste. Use a good quality extra virgin olive oil for a fruity note.
• 2 g (½ teaspoon) Fine Sea Salt (for the swirl paste): Seasoning for the swirl paste itself; adjust to taste. This ensures the paste is flavorful on its own before baking.
• 30 g (2 tablespoons) Melted Clarified Butter (Ghee) or Unsalted Butter: Used for brushing the hot naan after cooking, adding shine and flavor. Ghee prevents burning at high heat.
• Garnish: 1 tablespoon finely chopped fresh cilantro and 1 tablespoon finely chopped toasted pistachios.

Instructions

1. Prepare the Dough Base

In a large mixing bowl, whisk together the flour, yeast, sugar, and 5g (1 teaspoon) salt. In a separate, smaller bowl, combine the warm milk, room temperature yogurt, and 30ml (2 tablespoons) vegetable oil. Pour the wet ingredients into the dry, mixing until a shaggy, uneven dough forms, adding warm water gradually, as needed, until the dough comes together for this naan bread recipe.

2. Knead and Rise

Turn the shaggy dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough becomes smooth, elastic, and no longer sticky. Lightly grease a clean bowl with vegetable oil, place the dough in it, and turn once to coat the surface. Cover the bowl with a clean cloth and let it rise in a warm spot for 1 to 1½ hours, or until the dough has doubled in size.

3. Make the Swirl Paste

While the dough is rising, prepare the flavorful pistachio and herb swirl paste. In a food processor, combine the toasted pistachios, fresh cilantro, fresh mint, green chilies (deseeded if desired), garlic cloves, lemon juice, 30ml (2 tablespoons) olive oil, and 2g (½ teaspoon) salt. Process until a coarse, vibrant green paste forms, scraping down the sides as necessary to ensure all ingredients are incorporated. Set aside.

4. Shape the Naan Portions

Once the dough has doubled, gently punch it down to release the air. Divide the dough into 6 equal portions (weigh them for accuracy if possible). On a lightly floured surface, take one dough portion and roll it out into a flat circle, approximately 20 cm (8 inches) in diameter.

5. Create the Swirl

Spread about 1½ tablespoons of the pistachio and herb paste evenly over the surface of the rolled dough circle, leaving a small border around the edges. Tightly roll the paste-covered circle into a log, starting from one edge to the other. Then, coil the log into a tight spiral shape and gently flatten the coiled dough with your palm.

6. Final Roll and Cook

Use a rolling pin to carefully roll the flattened spiral out into a 20-25 cm (8-10-inch) oval or teardrop shape, about 0.5 cm (¼ inch) thick. Ensure the green swirl pattern remains visible as you roll. Heat a cast-iron skillet or griddle over medium-high heat until very hot; alternatively, preheat your oven to 230°C (450°F) with a pizza stone inside. Cook one naan at a time, placing it onto the hot skillet or stone, cooking for 2-3 minutes until large bubbles form and the bottom is golden brown with charred spots. I find that preheating my 10-inch cast iron skillet for at least 5 minutes before cooking is essential for getting those perfect charred spots and big puffs in this naan bread recipe.

7. Flip and Finish

Flip the naan and cook for another 1-2 minutes, or until the second side is also golden brown and cooked through. Repeat this process with the remaining dough portions and swirl paste. Transfer the hot naan to a warm serving platter, brush generously with melted clarified butter or plain butter, and sprinkle with the reserved finely chopped fresh cilantro and toasted pistachios for garnish. If the edges look dry during cooking, covering the skillet for 30 seconds helps trap steam and puff up the naan.

Best Ways to Serve This Pistachio Swirl Naan

This naan’s vibrant flavor makes it a star side dish. Serve it warm with rich, creamy curries like Chicken Tikka Masala, Paneer Butter Masala, or Beef Madras. It also pairs perfectly with grilled meats and skewers; the herbs and chili provide a cooling counterpoint to smoky flavors from the grill. For an easy dinner idea, cut the naan bread into wedges and serve as an appetizer with simple dips like raita or hummus for a quick snack. You can even use this naan bread recipe as the base for a loaded flatbread pizza, topped with feta cheese and roasted vegetables.

Make-Ahead Tips and Storage for Naan Bread

• To make ahead, fully cook the naan as instructed. Allow it to cool completely, then stack with parchment paper between slices. Store in an airtight container at room temperature for 1-2 days, or refrigerate for up to 4 days. For longer storage, freeze cooled naan bread in a freezer-safe bag for up to 3 months.
• Reheating Naan: To restore the soft texture, sprinkle lightly with water and reheat on a hot skillet for 30-60 seconds per side. Alternatively, place a few slices in a 180°C (350°F) oven for 3-5 minutes until warmed through.
• The swirl paste can also be prepared up to 2 days ahead and stored in an airtight container in the refrigerator; bring to room temperature before spreading.

Naan Bread Recipe FAQs

Why isn’t my naan puffing up?

This is usually due to three things: expired yeast, not enough kneading, or a skillet not hot enough. Ensure your yeast is fresh and active, knead fully for elasticity, and preheat your cooking surface until scorching hot for the best result on this naan bread recipe.

Can I make this naan without yeast?

Yes, you can use a combination of baking soda (½ teaspoon) and baking powder (½ teaspoon) mixed with the dry ingredients for a quick naan bread recipe. However, the resulting texture will be denser and less airy than a yeast-leavened naan.

Can I change the herbs in the swirl paste?

Absolutely. While this naan bread recipe uses cilantro and mint for a traditional profile, you could swap them for parsley, basil, or even spinach for a different twist on a healthy eating concept.

I don’t have a cast-iron skillet; what can I use instead?

A heavy-bottomed nonstick griddle or a preheated pizza stone in a hot oven (230°C / 450°F) works just as well. The high heat is key to achieving the bubbles and char. I actually find a well-preheated pizza stone gives a better char on the bottom.

What is clarified butter or ghee?

Ghee is clarified butter, meaning the milk solids have been removed. This gives it a higher smoke point, preventing burning at high cooking temperatures, and a rich, nutty flavor that complements Indian dishes.

Can I use a stand mixer to make the dough?

Yes, you can use the dough hook attachment on a stand mixer. Mix on low speed for 8-10 minutes until smooth and elastic, monitoring closely to ensure it doesn’t overwork the gluten. This naan bread recipe works well either by hand or machine.

Conclusion

Making homemade naan bread is incredibly rewarding, and adding this pistachio and herb swirl turns it into something truly special for family dinners. Save this easy naan bread recipe on Pinterest for your next meal prep session or curry night.

naan bread recipe

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• Author: Madison Clarke
• Total Time: 165 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This naan bread recipe features a vibrant green swirl of pistachio and herbs, offering a soft, bubbly texture and enhanced flavor for curry night or grilling.

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour, plus extra for dusting
• 2.25 teaspoons instant dry yeast
• 2 teaspoons granulated sugar
• 1 teaspoon fine sea salt
• 0.5 cup warm milk
• 0.25 cup plain yogurt, room temperature
• 2 tablespoons vegetable oil, plus extra for greasing
• 0.25 cup warm water, as needed
• 0.5 cup shelled unsalted pistachios, toasted
• 1 cup packed fresh cilantro leaves
• 0.5 cup packed fresh mint leaves
• 1–2 small green chilies
• 2 cloves garlic
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 0.5 teaspoon fine sea salt (for swirl paste)
• 2 tablespoons melted clarified butter (ghee) or unsalted butter
• 1 tablespoon finely chopped fresh cilantro, for garnish
• 1 tablespoon finely chopped toasted pistachios, for garnish

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Instructions

1. Prepare Dough Base: Whisk together flour, yeast, sugar, and 1 teaspoon salt. In a separate bowl, combine warm milk, room temperature yogurt, and 2 tablespoons vegetable oil. Pour wet ingredients into dry ingredients, mixing until a shaggy dough forms, adding warm water gradually as needed.
2. Knead and Rise Dough: Turn the shaggy dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Grease a clean bowl with oil, place dough inside, and turn to coat. Cover and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
3. Make Swirl Paste: While the dough rises, combine toasted pistachios, fresh cilantro, fresh mint, green chilies, garlic, lemon juice, olive oil, and 0.5 teaspoon salt in a food processor. Process until a coarse, vibrant green paste forms, scraping down sides as necessary. Set aside.
4. Portion Dough: Gently punch down the risen dough and divide it into 6 equal portions. Roll one portion out into an 8-inch flat circle on a lightly floured surface.
5. Create Swirl Pattern: Spread about 1.5 tablespoons of the swirl paste evenly over the rolled dough circle, leaving a small border. Tightly roll the circle into a log, then coil the log into a tight spiral shape. Gently flatten the coiled dough with your palm.
6. Roll and Cook Naan: Use a rolling pin to roll the flattened spiral into an 8-10 inch oval or teardrop shape, about 0.25 inch thick, ensuring the swirl pattern remains visible. Heat a cast-iron skillet or griddle over medium-high heat until very hot. Cook one naan at a time for 2-3 minutes until large bubbles form and the bottom is golden brown with charred spots.
7. Finish Cooking and Garnish: Flip the naan and cook for another 1-2 minutes, or until the second side is cooked through. Repeat with remaining portions. Brush the hot naan generously with melted clarified butter or plain butter and sprinkle with chopped cilantro and toasted pistachios for garnish.

Notes

To achieve perfect charred spots and big puffs, preheat a cast iron skillet for at least 5 minutes. If edges look dry during cooking, covering the skillet for 30 seconds helps trap steam and puff up the naan.

• Prep Time: 50 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 naan
• Calories: 360 calories
• Sugar: 3 g
• Sodium: 470 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 10 mg