Naan is a delicious, soft, and chewy flatbread that pairs perfectly with a variety of dishes. Whether you’re serving it with curry, using it as a pizza base, or simply enjoying it warm with a bit of butter, homemade naan is a treat. This easy recipe ensures you can bring this delightful bread to your table without fuss. Let’s make some naan!
Steps
- Activate Yeast: Mix instant yeast with warm water and sugar. Cover and let it sit for 10 minutes until it becomes foamy, ensuring the yeast is active.
- Prepare Wet Ingredients: In a separate bowl, whisk together milk and egg.
- Combine Dry and Wet Ingredients: Sift flour and salt into a large bowl. Make a well in the center, add the yeast mixture and the milk-egg mixture, and stir with a spatula until mostly combined. Use hands to bring it into a cohesive dough ball without kneading.
- First Rise: Cover the dough and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Divide Dough: Place the risen dough on a floured surface and cut it into six equal pieces. Shape each piece into a smooth ball by tucking the edges underneath.
- Second Rise: Place dough balls on a floured tray, cover lightly, and let them rise in a warm place for 15 minutes until they increase in size by about 50%.
- Roll Out: Flatten each dough ball on a floured surface and roll it out to a thickness of 3-4mm, about 16cm in diameter.
- Cook Naan: Heat a lightly oiled cast iron skillet over high heat until smoking. Cook each naan for 1 to 1.5 minutes until the underside is golden brown and bubbly. Flip and cook the other side for 1 minute until brown spots appear.
- Finish and Serve: Brush the hot naan with melted ghee or butter. Optionally, sprinkle with garlic or nigella seeds, and serve immediately.
Ingredients
- 1 teaspoon instant or rapid-rise yeast
- 1/2 cup warm tap water (approximately 40°C/105°F)
- 1 tablespoon white sugar
- 2 tablespoons milk, full-fat or low-fat
- 1 1/2 tablespoons whisked egg, at room temperature (about half an egg)
- 1/2 teaspoon salt (cooking or kosher)
- 1 3/4 cups bread flour or all-purpose/plain flour
- 30g / 2 tablespoons ghee or unsalted butter, melted
- 30g / 2 tablespoons ghee or butter, melted
- 1 small garlic clove (for Garlic Butter option)
- Nigella seeds
- Coriander/cilantro, finely chopped
- Shredded cheese (such as Monterey Jack, cheddar, tasty, or colby), shredded by yourself
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 use all-purpose flour instead of bread flour for this naan recipe?
- Yes, you can use all-purpose flour instead of bread flour. While bread flour might yield a slightly fluffier naan, the difference is minimal, so all-purpose flour will work just fine.
- Is it necessary to dissolve instant yeast in warm water for this recipe?
- Although instant yeast typically doesn’t require dissolving, this recipe recommends dissolving it in warm water and sugar first to achieve a softer and fluffier naan.
- Can I make naan without using a cast iron skillet?
- Yes, you can use another type of skillet but avoid non-stick pans as the high heat can damage their coating. Lightly oil the pan with a paper towel before cooking.
- Is it possible to prepare the naan dough in advance?
- Absolutely, you can prepare the dough and let it rise overnight in the refrigerator. This not only saves time but also enhances the flavor of the bread.
- What are some serving suggestions for naan?
- Naan is perfect for scooping up Indian curries like Butter Chicken or Tikka Masala. It can also be used as a wrap filled with Tandoori Chicken and fresh salad. Enjoy it plain as well, fresh out of the skillet.
Tips
- Use Bread Flour for Extra Fluffiness: While all-purpose flour works well, bread flour can give your naan a slightly fluffier and softer texture. If you have it on hand, it’s worth using.
- Activate Instant Yeast: Dissolve instant yeast in warm water with a bit of sugar to let it become foamy before adding it to the dough. This step, though not typical for instant yeast, results in a softer and fluffier naan.
- Avoid Yogurt for Better Texture: Skip the yogurt, as it can make the naan gummy when cooked at home temperatures. Without it, your naan will be fluffier and more like what you find in restaurants.
- Quick Cooking for Fluffiness: Cook the naan quickly on a hot skillet to keep it soft and fluffy. A well-seasoned cast iron skillet is ideal, but ensure it’s not non-stick to prevent damage from high heat.
Equipment
- Cast Iron Skillet – Essential for cooking naan at the high heat required to achieve the right texture and bubbles.
- Instant / Rapid Rise Yeast – While many home bakers do have yeast, specific types like instant or rapid-rise yeast may not be as common for those who don’t bake frequently.
- Bench or Dough Scraper – Useful for handling dough, especially when dividing it into portions.
- Rolling Pin – Though common, not everyone may have a rolling pin, especially if they do not bake regularly.
- Nigella Seeds – Often used for garnishing naan, these might not be a typical pantry item for everyone.
- Ghee – While it can be made at home, purchasing it is more convenient for many people.
