Indian Style Naan Bread

Naan, soft and pillowy from the tandoor or skillet, is one of India’s most beloved breads. In Canada, it became part of everyday cooking through the country’s large South Asian communities, especially in cities like Toronto, Vancouver, and Calgary. With Indian restaurants, bakeries, and home kitchens, naan moved from being a specialty food to a Canadian comfort, often served not just with curries but alongside barbecues and stews — proof of how seamlessly global flavours fit into our mosaic.

Prep Time: 15 minutes (plus rising time)

Total Time: 1 hour 30 minutes

Serves: 8

Ingredients

• 2 cups (260 g) all-purpose flour (plus extra for dusting)

• 2 tsp instant yeast

• 1 tsp sugar

• ½ tsp salt

• ¾ cup (180 ml) warm water

• 2 tbsp plain yogurt

• 2 tbsp olive oil or melted butter

• 2 tbsp melted butter (for brushing, optional)

Method

• In a large bowl, mix flour, yeast, sugar, and salt.

• Add warm water, yogurt, and olive oil (or butter), stirring until a dough forms.

• Knead on a floured surface for 6–8 minutes until smooth and elastic.

• Place in a lightly oiled bowl, cover, and let rise for 1 hour, or until doubled in size.

• Punch down dough, divide into 8 pieces, roll into balls, and flatten into oval or tear-drop shapes about 6 mm (¼ inch) thick.

• Heat a skillet or griddle over medium-high until very hot. Cook naan 1–2 minutes per side until puffed and golden with dark spots.

• Brush with melted butter before serving.

Variations

• Garlic Naan – brush with melted butter mixed with minced garlic and parsley.

• Whole Wheat Naan – swap half the flour for whole wheat for a nutty, hearty bread.

• Cheese-Stuffed Naan – fill with grated cheddar or mozzarella for a Canadian twist.