My Bread Machine Naan is soft, tender, and tastes better than any wrap you can buy. The dough mixes and rises right in your bread machine, then cooks quickly in a skillet or a flat-top griddle. It’s perfect for scooping up sauces, making wraps, or grabbing a warm piece while dinner is still coming together.
If you are looking for a soft homemade naan bread without a lot of fuss, this bread maker naan is for you.
Around here, it usually shows up on gyro night alongside my tzatziki sauce on the table.
Honestly, I love that the dough cycle on my bread maker machine does the work. I toss everything in, press the button, and walk away.
When I was creating this recipe, I wanted naan that was soft but not floppy. A little chew. Strong enough to hold fillings if you’re making wraps. But still tender enough that you can't help but tear off a little bite when they are warm.
That balance took a few tries to get right, but it was so worth the effort. It’s honestly better than any naan I’ve bought at the store.
Let’s Talk Ingredients
Full-fat yogurt gives the softest texture and the best flavor. I tested this with low-fat once, and wasn't pleased with the results. Greek yogurt was too thick in my testing.
Unsalted butter adds richness and helps the dough stay tender. I’ve swapped in olive oil and canola oil, and it works, but we liked it with butter more.
Bread machine yeast is my go-to because it performs reliably. (And I make so much bread I've always got a jar open in my fridge.) Instant yeast can be used if that’s what you have. Just add it the same way. Active dry yeast can be used; increase the amount to 1 ½ teaspoons.
For cooking, I usually use a thin swipe of avocado oil on the Blackstone. If I’m cooking inside, I sometimes use butter or ghee.
Step by Step
A Few Things I've Learned
- If your bread machine naan dough feels too sticky, resist the urge to dump in a lot of flour. This naan bread bread machine dough should be slightly tacky. I questioned myself repeatedly as I was creating this recipe, but found that a slightly tacky dough led to softer naans. I prefer to leave the dough a little wetter, and then add flour as I’m rolling.
- Flat, pale naan usually means the skillet or Blackstone isn’t hot enough. For the best results with this naan bread recipe for bread machine dough, preheat to about 425°F. You can use an infrared thermometer to make sure you are hot enough.
- If your dough is shrinking while you are rolling it out, give it a little time to rest. Let it sit covered for another 5 to 10 minutes before shaping. (A little shrinking is ok.)
- For softer naan, stack and cover with a clean towel as they come off the skillet or griddle. Trapping steam keeps your bread machine naan tender.
Bread Machine Naan (Skillet or Blackstone)
Equipment
- Bread Machine
Ingredients
- ⅓ cup water
- ¼ cup unsalted butter melted
- ¾ cup whole-milk plain yogurt
- 1 teaspoon salt
- 360 grams all purpose flour 3 cups
- 1 tablespoon sugar
- 1 ¼ teaspoons bread machine yeast
- butter or oil for cooking
Instructions
- Place the water, melted butter, yogurt and salt into the bread machine. Add the flour, sugar, and yeast. Select the dough cycle, and process according to the manufacturer’s instructions.
- Remove the dough from the bread machine and turn out into a lightly floured surface. Divde the dough in half, and roll each half into a ball. Cover with a kitchen towel and let rest for 15 minutes.
- Divide each of the dough halves into 3 pieces. With a lightly floured rolling pin, roll each portion into an oval.
- Brush off any excess flour.
- Preheat a skillet or griddle (the Blackstone works great here) to medium heat, about 400°F.
- Cook the naan in a single layer, about 1 ½ to 2 ½ minutes per side, until lightly browned.
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