I never knew the difference between pita bread and naan when I first discovered these flatbreads. After working in the restaurant for a while. It’s a yogurt based dough that’s slightly doughier than pita bread, but it needs all that strength to help pick up curries and other foods with. As delicious as this flatbread is, naan is a carrier bread for other veggies, sauces, dips, and proteins. It’s a wonderful experience and I’m going to show you how to make it at home.

Start with your dough. This is a traditional Indian flatbread and it starts with warm milk, yogurt, and yeast. The yogurt adds instant tang to the bread that makes it taste like the bread has aged when in fact we’re making it in less than 90 minutes.

Mix together until a dough is formed. The dough should feel rough and shaggy, but not dry. Knead the dough by folding it over itself at least 20 – 30 times then let it rest. That’s pretty much it!

Mix together some melted butter, fresh parsley, and minced garlic for brushing on your pita, then start assembling your dinner. These flatbreads cook for about 3 minutes each side and will be hot, fresh, and fluffy to serve.

I like to roll naan into an oblong oval shape. The dough should be quite firm making it fairly easy to roll without using any flour. I’m not sure why this shape signifies naan more than any other. It’s the shape I’m used to. Cook the naan in your preheated pan until it starts to bubble on one side, then flip. Brush the cooked side with garlic butter as you continue to let the other side cook for about 1 – 2 minutes. Remove to a plate and cover with foil to keep hot.

Serve your naan like you’d serve your garlic bread. It goes great with tomato sauces, bean dishes, cold dips, or even stuffed and wrapped with shawarma. It’s absolutely easy and a great way to avoid paying for the0 lesser quality version sold in stores. Enjoy!