Naan Bread

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Naan Bread, a staple of Indian cuisine, is a type of leavened bread traditionally made out of all purpose flour and yeast and is baked in a tandoor . It is known for its fluffy texture and distinct flavor. The Tandoor imparts a characteristic smoky taste and creates a beautifully charred exterior. Alternatively, it can also be prepared by frying on a tawa, a flat griddle.

I have always loved Naan. Those soft pillowy flatbreads are so versatile they can compliment any meal without an effort. Whenever I indulged in naan at a restaurant, I’d always marvel at how they achieved that perfect taste. I mean, replicating that in my own kitchen seemed like a difficult task, what with needing a tandoor and all the other kitchen wizardry. So, I’d always push the idea of making naan at home to the back burner.

Then, COVID happened, and suddenly we found ourselves confined to our homes with restaurants shut down. And of course, that’s precisely when my craving for naan hit me like a ton of bricks.

So, what’s a naan bread lover to do?

I set out on a mission, looking for YouTube for recipes and techniques to recreate that restaurant-quality naan. I even took the plunge and invested in a tandoor (thank you, Amazon Prime) and experimented on my trusty gas stove.

I will be honest with you, finding the exact recipe was a tough job with so many recipes out there. There were also plenty of failures along the way.

But through trial and error, perseverance, and determination, I finally cracked the code and unlocked the secret to making naan that matched the flavors of my favorite restaurant.

Today, I’m excited to share with you my naan recipe that’s tried, tested, and guaranteed to satisfy your taste buds. In this blog post, I’ll share with you two methods to make delicious naan—one using a tandoor and the other on a gas burner. Let’s get started!

Ingredients

All-purpose flour, active dry yeast, sugar, salt, plain yogurt, melted butter or ghee, warm water, Optional toppings like garlic, coriander leaves, or nigella seeds

Recipe Instructions

Activate the Yeast

• In a small bowl, combine the warm water, sugar, and yeast.
• Let it sit for about 5-10 minutes until it becomes frothy.

Mix the Dough:

• In a large mixing bowl, sift the flour and salt together.
• Add the activated yeast mixture, yogurt, and melted butter. Mix until a dough forms.

Knead the Dough:

• Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
• Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Method 1: Using a Tandoor

• Preheat your tandoor to high heat. Divide the dough into equal-sized balls. Roll out each ball into a thin oval shape.
• Place the rolled-out naan onto the preheated tandoor wall using a damp hand or a naan paddle. Cook for 1-2 minutes, or until puffed and lightly browned.
• Remove from the tandoor and brush with melted butter or ghee.

Method 2: On a Gas Burner

• Heat a cast-iron skillet or non-stick pan over medium-high heat on your gas burner.
• Roll out each dough ball into a thin oval shape. Place the naan onto the hot skillet.
• Cook for about 1-2 minutes on each side, or until puffed and golden brown spots appear.
• Remove from the skillet and brush with melted butter or ghee. Serve hot and enjoy!

Serving Suggestions

• Warm naan bread can be served alongside traditional Indian curries such as butter chicken, tikka masala, or paneer makhani for a satisfying meal. The soft texture of naan is perfect for soaking up the rich and flavorful sauces.
• You can use naan as a base for creating tasty wraps or sandwiches. Fill it with grilled vegetables, spiced meats, fresh greens, and a dollop of yogurt sauce or chutney for a quick and convenient lunch or dinner option.
• You can also slice naan into wedges and serve with an assortment of dips and spreads such as hummus, tzatziki, or mango chutney. The combination of crispy naan and creamy dips makes for an irresistible appetizer or snack.
• The leftover naan can be transformed into a delicious breakfast by topping it with scrambled eggs, avocado slices, and a sprinkle of cheese. Alternatively, spread it with jam or honey for a sweet morning treat that pairs perfectly with a cup of masala chai or filter coffee.

Tips and Tricks

• For a softer naan, use yogurt in the dough mixture. It helps make the naan stretchy and pillow-y.
• Naan tastes best when made with All-purpose flour. However, you can also try a healthier version by substituting AP flour with Whole Wheat flour. You can also try half and half ratio of AP flour and wheat flour, although it would be as healthy as the whole wheat flour one.
• After kneading the dough, let it rest for at least 30 minutes before rolling it out. This allows the gluten to relax, resulting in a softer and more pliable dough.
• Don’t skip the sugar in activating the yeast—it helps the naan rise and become fluffy.
• You can customize your naan by adding garlic, cilantro, or nigella seeds on top before cooking.
• If using a gas burner, make sure your skillet is well-heated before cooking the naan for that perfect char.
• If you’re using a gas oven, placing a pizza stone in the oven while preheating can mimic the effects of a tandoor, giving your naan that authentic charred flavor and crispy texture.
• For an even richer and creamier naan, substitute some of the water with milk or cream in the dough mixture.
• Don’t skimp on the butter or ghee while brushing the cooked naan. This adds flavor and keeps the bread moist.

• You can bake the naans in bulk and store them in fridge for upto 2-3 days and freeze the for upto a month.
• For freezing, just make sure to layer the naans with wax paper or parchment paper in between so that they do not stick to each other.
• Take out the required amount out of the freezer and thaw them on the countertop for 1 hour

FAQs

Q: Can I make the dough ahead of time?

A: Yes, you can prepare the dough and store it in the refrigerator overnight. Just make sure to bring it to room temperature before rolling it out and cooking.

Q: Can I freeze leftover naan?

A: Absolutely! Once cooled, you can store leftover naan in an airtight container or freezer bag and freeze for up to a month. Just reheat in the oven or on a skillet before serving.

Q: Can I make naan bread without yeast?

A: Yes, you can make naan without yeast by using baking powder or baking soda as a leavening agent. However, the texture and flavor may vary slightly from traditional yeast-risen naan.

Q: Can I make naan gluten-free?

A: Yes, you can use gluten-free flour blends to make naan. Keep in mind that the texture and taste may differ from traditional naan, but it’s still a delicious alternative for those with gluten sensitivities.

Q: Can I make naan without yogurt?

A: While yogurt adds a tangy flavor and helps tenderize the dough, you can substitute it with milk, buttermilk, or even coconut milk for a dairy-free option.

Q: Can I reheat naan bread?

A: Yes, you can reheat naan by wrapping it in aluminum foil and placing it in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.

Naan Bread recipe

Naan, a staple of Indian cuisine, is a type of leavened bread traditionally made out of all purpose flour and yeast and is baked in a tandoor . It is known for its fluffy texture and distinct flavor. It is served with curries and dips and can also be used a s base to make tasty wraps.

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Ingredients

  

• 2 cups all-purpose flour
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons plain yogurt
• 2 tablespoons melted butter or ghee
• 3/4 cup warm water

Optional toppings

• garlic, coriander leaves, or nigella seeds

Instructions

 

• Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
• Mix the Dough: In a large mixing bowl, sift the flour and salt together. Add the activated yeast mixture, yogurt, and melted butter. Mix until a dough forms.
• Knead the Dough: Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Method 1: Using a Tandoor

• Preheat your tandoor to high heat. Divide the dough into equal-sized balls. Roll out each ball into a thin oval shape.
• Place the rolled-out naan onto the preheated tandoor wall using a damp hand or a naan paddle. Cook for 1-2 minutes, or until puffed and lightly browned.
• Remove from the tandoor and brush with melted butter or ghee. Serve hot and enjoy!

Method 2: On a Gas Burner

• Heat a cast-iron skillet or non-stick pan over medium-high heat on your gas burner.
• Roll out each dough ball into a thin oval shape. Place the naan onto the hot skillet.
• Cook for about 1-2 minutes on each side, or until puffed and golden brown spots appear.
• Remove from the skillet and brush with melted butter or ghee. Serve hot and enjoy!

Notes

**Tips and Tricks**

• Use Yoghurt: For a softer naan, use yogurt in the dough mixture.
• Rest the Dough: After kneading the dough, let it rest for at least 30 minutes before rolling it out. This allows the gluten to relax, resulting in a softer and more pliable dough.
• Sugar is a must: Don’t skip the sugar in activating the yeast—it helps the naan rise and become fluffy.
• Customize: You can customize your naan by adding garlic, cilantro, or nigella seeds on top before cooking.
• Well Heated Skillet: If using a gas burner, make sure your skillet is well-heated before cooking the naan for that perfect char.
• Use a Pizza Stone: If you’re using a gas oven, placing a pizza stone in the oven while preheating can mimic the effects of a tandoor, giving your naan that authentic charred flavor and crispy texture.
• Experiment with Flours: While all-purpose flour works perfectly fine, you can also try using whole wheat flour or a combination of flours for a healthier twist or unique flavor.
• Add Milk or Cream: For an even richer and creamier naan, substitute some of the water with milk or cream in the dough mixture.
• Brush with Butter: Don’t skimp on the butter or ghee while brushing the cooked naan. This adds flavor and keeps the bread moist.

**Meal Prep Tip**

• You can bake the naans in bulk and store them in fridge for upto 2-3 days and freeze the for upto a month.
• For freezing, just make sure to layer the naans with wax paper or parchment paper in between so that they do not stick to each other.
• Take out the required amount out of the freezer and thaw them on the countertop for 1 hour

Author: Trupti Deo

Course: accompaniment, bread, dinner, lunch, Main Course

Cuisine: Indian

Keyword: Butter Naan, flatbread, Fulka Roti, Indian Bread, Indian Naan, Naan Bread Recipe, Oven-baked roti, tandoori

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.