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Easy Healthier Crockpot Butter Chicken
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I really love homemade bread, especially this homemade naan. I put together step by step photos and instructions for you guys, so there is really no messing up this one! There is even a video…..ok, you guys have to try this!! You won’t regret it, promise!
Well, actually my mom really loves homemade bread and I love to making her happy! I think I will always love making my mom happy, whether I am nineteen or fifty (oh my gosh, I cannot even imagine). It’s just something that makes me happy, so I guess it’s a win win!
Plus, I mean homemade Naan? Yeah, there is not much better. It’s stinkin amazing!
It’s so easy that I thought you guys would like seeing the process a little bit. The pictures are not awesome, but you’ll get the idea. So here we go!
Start by activating the yeast. Combine the warm water with the sugar and yeast. Let sit for 10 minutes until foamy. It should smell bread like.
Add the flour, baking powder and baking soda to a large bowl. Then add the warm milk and yogurt to the yeast mixture. Pour the yeast into the flour. Mix with a wooden spoon until dough starts to come together and then finish mixing the dough with your hands until a smooth but still sticky ball forms.
Cover the dough with a damp towel or plastic wrap and let sit in a warm place for one hour. 
After one hour punch the dough down and divide into eight equal balls. Using a rolling-pin, roll each piece of dough into an oval shape. The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the Naan with melted butter and if desired sprinkle on any spices you enjoy, such as cumin and garlic. I did not flavor my Naan, but only because one, I know my family is picky and two, I knew we would be eating the leftover Naans for breakfast and well I love garlic, I do not normally want it for breakfast!
Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Brush with a bit more butter if desired and sprinkle with a little kosher salt, fresh cilantro (loved the fresh cilantro naans) or other herbs. Place the Naan in a tea towel-lined dish. Repeat with the rest of the Naans.
Done!
Pretty easy, right?
And so good!
It is actually very similar to this pita bread, but maybe even better. I think it is the yogurt in the dough. It adds the best flavor and oh my gosh it is so soft and those giant air pockets? Yeah they are awesome!
Seriously,
I just can’t even get over these. There are no words.
Homemade Naan (with step-by-step photos)
Servings: 8 Naans
Calories Per Serving: 404 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup hot water (but not boiling just hot tap water)
- 1 tablespoon sugar
- 3/4 teaspoon active dry yeast
- 3/4 cup warm milk
- 1 cup plain greek yogurt
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- melted butter, for brushing may use olive oil
- fresh cilantro or other herbs, for topping
Instructions
- 1. In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
- 2. When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
- When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
- Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
Except expect yum!
This post was originally published on September 8, 2013
This was so delicious! Soft, pillowy, and tender. My husband enjoyed every bite. I’m tempted to make a giant one to nestle into like a blanket.
Thank you so much Marilu! I am so glad this turned out so well for you! xTieghan
Hi. I made the Naan last night. The flavor was delicious but I had a really hard time working with the dough. it was SO wet, so I did have to add more flour to it. IT also puffed up A LOT during cooking so they were pretty thick. Any thoughts? Thanks!
Hey Laura! adding more flour is totally fine and you should use as much as you need. For thinner naan, you want to roll the dough super thin. You might think it’s too thin to cook, but promise it works! Hope that helps! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I love naan and this was my first time making it. Rookie mistake: dough didn’t rise well. Second rookie mistake: whole wheat flour. Just don’t! It didn’t get fluffy and tasted like pizza dough.
Hi Beth! Please let me know if there are any questions I can help you with! xTieghan
Hi, this may have been already asked and I apologize for asking again if that is the case. Can this recipe be made vegan with non-dairy substitutes?If so, do you have any recommendations? Thank you!
Hi Rose, I have not made this vegan before and I am not sure of the best way to do soy. I would try using your favorite non-dairy milk, coconut yogurt, and vegan butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Oh shoot I forgot to say I used a thermometer and my water was 105 each time I tried!
Ok! good to know. Let me know about the yeast, baking powder, and baking soda. You might try replacing these for new ingredients.
I was super excited about this recipe. I’m trying to learn how to make breads.
I am extremely disappointed that this did not work at all for me. I followed every instruction.
I did the yeast part 3 different times & it was brand-new yeast. As I am new at this I wasn’t sure how long to mix things before letting it sit. But nothing seemed to happen (but it smelled like bread even though it didn’t look like your pic)
So I went with it. Tried to deal with the dough and stop kneading when it balled up and was sticky. I am not sure about why we let it sit for an hour… because when I took the towel off, it looked exactly the same as before. Nothing rose. Was it supposed to?
Needless to say it all botched. I measured when I rolled it out. I put a lid on (yours is the only recipe I have seen that uses a lid).
It was always a dense undercooked piece of dough. I was very sad to waste all that time and ingredients and I have no idea what to do differently next time!
I really liked your recipe & had so much hope…
(We absolutely love your butter chicken recipe!)
HI there! I am so sorry you had trouble. To me, it sounds like your yeast did not active. Was it fresh yeast? Is it possible that it was old? Same with the baking powder and baking soda? Was everything fresh and up to date? That is the only thing I think that might be happening. Let me know!
This looks amazing, have you ever tried making it with gluten free flour? I’m wondering if it would still turn out…
Hi Becca! I have not, but others seem to have success with cup4cup! Please let me know if you have any other questions! xTieghan
Oops!! didn’t even see the baking soda ingredient in the recipe….just used powder and it was fine. I think the recipe is very forgiving 😉
It is! Thank you for trying this! I hope it turned out well for you! xTieghan
Thank you for this! I have never visited your blog….made these using some yogurt and some buttermilk as there wasn’t any milk. Worked great though I burned a couple. Thank you again.
Thank you Sharon! I hope you love all of the other recipes you try! xTieghan
Thank you for the inspiration. I used some yogurt and some buttermilk as didn’t have any milk. The naan turned out incredible.
Best wishes from Vancouver BC
Thank you Sharon! xTieghan
I’ve been following your blog for awhile – I have both of your cookbooks and I love your recipes! It took me a long time to decide to make this – I thought it would be harder. In reality- this recipe is super easy and DELICIOUS! I made the crockpot butter chicken with it, and together it was better than the restaurant we usually go to for this type of meal! Thanks for sharing your recipes!
Wow that is sooo amazing to hear! Thank you for trying this and the butter chicken! I am so glad you loved both!! Thank you Kim! xTieghan
If I use instant yeast, do I bypass a step? Do I need the liquid of the yeast activation? Thanks!
Hi Kat! You should add the instant yeast with the flour and skip the first step. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is wonderful! Thank you!
Thank you so much Catalina! xTieghan
I am attempting to make this currently. Any word on if it works without a cast iron?
Hi Ash! yes, it will work, BUT you may not get a large air pocket and too much rise out of the dough. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe is a keeper! I am planning to take some to a charcuterie and wine tasting party next week. Which brings me to questions about making it ahead. 1. How long can the dough be kept up n the refrigerator? 2. Does it need to be brought to room temperature before dividing and forming the dough? Thanks, and keep on cooking!
hi!
1. you can make the dough up to 4 days ahead of time and keep in the fridge.
2. yes bring the dough back to room temp before cooking.
Please let me know if you have any other questions. I glad you love this recipe! Thank you! xTieghan