There’s nothing quite like the aroma of freshly made naan bread wafting through your kitchen. Soft, pillowy, and perfect for scooping up your favorite curry, this homemade naan recipe is a must-try. With simple ingredients and a little bit of love, you can create a bread that’s far superior to store-bought versions. Let’s get started on bringing a taste of the restaurant right to your home!
Steps
- Activate Yeast: Combine instant yeast with warm water and sugar in a small bowl. Cover it with cling wrap and let it sit for 10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Ingredients: In a separate bowl, whisk together milk and egg. Sift flour and salt into another bowl. Create a well in the center and pour in the foamy yeast mixture and the milk-egg mixture. Use a spatula to mix until most of the flour is incorporated, then switch to using your hands to form a cohesive dough ball. No kneading is needed.
- First Rise: Cover the dough bowl with cling wrap and let it rise in a warm place for about 1 to 1.5 hours until the dough doubles in size.
- Divide Dough: Once risen, place the dough on a lightly floured surface and divide it into six equal pieces. Shape each piece into a smooth ball by stretching the surface and tucking it underneath.
- Second Rise: Arrange the dough balls on a lightly floured tray, cover them loosely with a tea towel, and let them rise for 15 minutes until they increase in size by about 50%.
- Roll Out Dough: Flatten each dough ball lightly with your hand on a floured surface. Roll it out to a thickness of 3-4mm (0.12-0.16 inches), aiming for a diameter of about 16cm (6.5 inches).
- Cook Naan: Heat a well-seasoned cast iron skillet over medium-high heat until it just starts to smoke. Place the rolled-out naan dough in the skillet and cook for 60-90 seconds until the underside is golden and bubbly. Flip and cook the other side for another 45-60 seconds until the bubbles are deep golden brown.
- Finish Naan: Remove the cooked naan from the skillet and brush it with melted ghee or butter, optionally mixed with crushed garlic. Sprinkle with nigella seeds and chopped coriander if desired. Repeat the cooking process with the remaining dough balls.
Ingredients
- 1 teaspoon instant or rapid-rise yeast
- 1/2 cup warm water (approximately 40°C/105°F)
- 1 tablespoon white sugar
- 2 tablespoons full-fat milk (low-fat is also an option)
- 1 1/2 tablespoons whisked egg (about half an egg)
- 1/2 teaspoon salt (cooking or kosher)
- 1 3/4 cups bread flour or all-purpose/plain flour
- 30 grams (2 tablespoons) ghee or unsalted butter, melted
- 30 grams (2 tablespoons) ghee or butter, melted
- 1 small garlic clove (optional, for garlic butter)
- Nigella seeds
- Fresh coriander/cilantro, finely chopped
- Shredded cheese (such as Monterey Jack, cheddar, tasty, colby, or any cheese that melts well)
Nutritional Values
Calories: 1338cal | Carbohydrates: 174g | Protein: 30g | Fat: 60g | Saturated Fat: 36g | Trans Fat: 6g | Cholesterol: 216mg | Sodium: 1662mg | Potassium: 318mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1722IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 6mg
FAQ
- Can I make naan without yeast?
- While there are recipes for naan that don’t use yeast, they often result in a texture that’s more like pancakes. For the fluffy, bubbly texture typical of restaurant naan, yeast is essential.
- What type of flour should I use for the best naan?
- Bread flour yields a slightly fluffier and softer naan compared to all-purpose flour. However, the difference is minor, so if you only have all-purpose flour, it will still work well.
- Do I need to knead the dough for naan?
- No kneading is required for this naan recipe. Simply mix the ingredients to form a cohesive dough, and let it rise.
- Can I make naan ahead of time?
- Yes, the dough can be prepared and refrigerated overnight. This not only makes it convenient but also enhances the flavor of the bread.
- What can I serve with naan?
- Naan pairs perfectly with Indian curries like Butter Chicken or Dal. It can also be used as a wrap with fillings such as Tandoori Chicken or enjoyed plain, straight from the skillet.
Tips
- Use Bread Flour for Best Results: While all-purpose flour works well, using bread flour can yield a slightly fluffier and softer naan. If you have bread flour on hand, it’s recommended to use it for this recipe.
- Activate Yeast for Fluffier Naan: Dissolving instant yeast in warm water and sugar before adding it to the dough helps ensure the yeast is active. This extra step, although not typically necessary for instant yeast, makes the naan softer and fluffier.
- Maintain Skillet Heat: Use a well-seasoned cast iron skillet and ensure it reaches the right temperature before cooking. It should be hot enough to produce wisps of smoke, which helps the naan cook quickly and retain its fluffy texture.
- Brush with Ghee for Extra Flavor: After cooking, brush the naan with melted ghee or butter for an authentic taste. Adding crushed garlic to the ghee can provide a delicious garlic naan variation.
Equipment
- Cast Iron Skillet – A well-seasoned cast iron skillet is preferred for cooking naan due to its ability to withstand high heat and create the necessary blistering and charring. Lodge is a popular and durable brand.
- Instant / Rapid-rise Yeast – If you don’t typically bake with yeast, you might need to purchase this.
- Rolling Pin – Essential for rolling out the dough to the correct thickness.
- Nigella Seeds – Optional for finishing, but may be needed if you don’t already have them in your pantry.
- Kitchen Thermometer – Useful to ensure the water is at the right temperature (around 40°C/105°F) for activating the yeast.
