Homemade Naan

Homemade Naan Bread is perfectly soft and chewy that is brushed with butter, so simple to make, yet so delicious! Nothing is better than homemade bread, super easy to put together and you’ll never have store-bought naan again!

WHAT IS NAAN?

Naan bread is an Indian-style bread usually baked in a tandoor oven, which are these cylindrical clay or metal ovens. The great thing about tandoor ovens is that the temperatures can reach 900 F degrees which means these naan breads cook almost instantly, though I don’t think I’d want to stick my hands in these ovens and slap the dough on the side of it. I’m know it tastes way better, but for now I’ll stick with my cast iron skillet.

WHAT ARE THE INGREDIENTS YOU WILL NEED?

Here’s what you’ll need to make this delicious naan:

• Active dry yeast – you can use active dry yeast or instant yeast in this recipe. If you use instant yeast then you won’t need to activate the yeast, just add it to the rest of the ingredients.
• Sugar – this is needed for the yeast, combine it with the yeast and water to activate it.
• Warm water – When combined with sugar, yeast makes dough rise. Use warm water to cut down on rise time.
• Oil – any vegetable oil will work
• Yogurt – The yogurt will add a bit of mild acidity.
• Flour – you need all-purpose flour. Gluten free flour can be used as well, however the recipe can differ a bit.
• Salt
• Sesame Seeds – for sprinkling over the naan
• Butter – for brushing over the naan.
• Cilantro – this is optional if you want to sprinkle some over the naan.

TIPS ON HOW TO MAKE NAAN:

• You want to bloom the yeast really well for 10-15 minutes and this is key for soft naan bread.
• The texture of the dough should be softer than the dough you make for chapati or roti. Make sure it is not very sticky.
• The warmer the spot, the faster the naan will rise. I often place rising dough on top of my stove, with the oven turned on to the lowest setting.
• The skillet should be very hot before you add the first piece of dough. If you add the dough before its roaring hot, it won’t cook correctly.

HOW TO STORE NAAN?

After cooking the naan, make sure to let it cool completely to prevent condensation. Once cooled, keep your naan in a gallon-sized zip top bag. The naan will last 1-2 days at room temperature, or about 4-5 days in the refrigerator.

HOW TO FREEZE NAAN?

Naan can be frozen in airtight plastic bags for up to 2 months. Frozen naan bread thaws quickly at room temperature.

SUBSITITIONS:

• Yeast : Yeast can be replaced with 1/2 tsp baking soda and a tsp of baking powder.
• Flour : To make it little healthier, add half quantity of wheat flour to all purpose flour( 1:1 ratio)
• Yogurt: Substitute with 1/2 cup milk and 1 tbsp of lemon juice

TYPES OF NAAN:

Various versions of naan bread have evolved over the years and these are the popular ones –

• Plain naan– The traditional naan most often served.
• Butter naan– Traditional naan brushed with a topping of melted butter or ghee.
• Garlic naan– For the garlic lover, naan flavored and topped with garlic.
• Laccha naan– This naan has a spiral and layered appearance.
• Mint Naan – Brush the naan with dried mint and melted butter.
• Whole Wheat Naan – A healthier version of traditional naan with wheat flour.

WHAT TO SERVE WITH?

There are lots of ways to eat this garlic naan bread! It’s most natural with curry, but we have several other a recipes as well. Here are my few suggestions:

RESTAURANT STYLE CHANA MASALA

VEG KOFTA CURRY

KADAI PANEER

MATAR PANEER

PANEER BUTTER MASALA

EGG CURRY

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Homemade Naan

Homemade Naan Bread is perfectly soft and chewy that is brushed with butter, so simple to make, yet so delicious! Nothing is better than homemade bread, super easy to put together and you’ll never have store-bought naan again!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Resting Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Indian

Servings 6 naan

Ingredients

  

• 1/2 cup water
• 1 tsp sugar
• 2 tsp active dry yeast
• 3 cups all-purpose flour + extra flour for kneading
• 1 tsp salt
• 1 tsp oil of your choice
• 1/4 cup yogurt
• 1/4 cup milk adjust as needed for kneading
• 3 tablespoons butter
• 1 teaspoon sesame seeds
• fresh cilantro

Instructions

 

• Warm 1/2 cup water for 30 seconds in a microwave. Add water to the yeast along with sugar to the bowl and wait for the yeast to double in volume and become frothy (around 10-15 minutes).
• Add flour, yogurt, salt, sugar, and milk to the proofed yeast. And knead it by hand for a good 8-10 minutes.Add a tablespoon of oil and knead it for a minute or two.
• Grease a deep bowl and place the dough in it. Cover the mixing bowl with plastic wrap and let the dough rise and let it rest for an hour. It might take up to 2 hours depending on the weather. The dough should double in size by then. If it has not, give it 30 more minutes.
• Once the dough is ready, knead it for 2-3 minutes and then divide the dough into small balls.
• Dust the floor with little flour and flatten the ball by roll it out using a rolling pin to an oblong shape.
• Sprinkle Sesame seeds along with finely chopped cilantro and gently press using your fingers till it gets embedded in the rolled naan.
• Heat a cast-iron pan over high heat. Place the rolled out naan in the hot pan. Cook the naan till small bumps start to form on the surface
• Flip the naan to the other side and cook for 10 seconds or so until you see bumps.
• Brush the naan with butter and set it aside. Repeat the process for the rest of the dough.
• Serve it warm with your favorite curry and enjoy!

Notes

1. You want to bloom the yeast really well for 10-15 minutes and this is key for soft naan bread.
2. The texture of the dough should be softer than the dough you make for chapati or roti. And make sure it is not very sticky.
3. The warmer the spot, the faster the naan will rise. I often place rising dough on top of my stove, with the oven turned on to the lowest setting.
4. The skillet should be very hot before you add the first piece of dough. If you add the dough before its roaring hot, it won’t cook correctly.

Keyword Indian Bread, Naan

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