Soft, fluffy melt in your mouth buttery Naan….Yum and easy to make at home with no special equipment needed!
Who doesn’t love buttery Naan! If you have had it, you will want it again, its loved by all! Even if you find Indian food too exotic and spicy, Naan is still loved by all. Its an Indian flat bread that is traditionally cooked in a hot tandoor oven. It can be had plain, brushed with butter, garlic, red pepper flakes, kalonji (onion seeds) or cilantro. It is made in triangular shape, sometimes oval or even round. It is a bread used as a vessel to eat curries. It has a slightly tart tinge and has a chewy bite. The charred bits are so amazing. Indian food would be incomplete without naan, especially the classic combination with Butter Chicken.
Many don’t attempt to make naan at home because they don’t have a tandoor oven! No worries, this recipe does not require any special equipment as it is made on a regular stove. Its actually much easier than you think…really, even for a beginner!
While I like Naan when its fresh and hot, it does not always taste great the next day. It gets very tough and chewy. This recipe makes it a lot more softer and fluffier instead of chewy! You can store leftovers in the fridge or freezer and reheat in microwave for a few seconds and its just as good the next day or later. You can eat it with Indian curry, or just use it as a flatbread to make pizza or even just cut it up and serve with Hummus. Its a very versatile bread.
Makes 5 Naans
Level of Difficulty: Medium
Time: 10 mins to make dough, 2 hours to proof dough, 30 mins to roll and cook
Ingredients for the dough:
- 2 cups all purpose white flour
- 1 tbsp dry yeast
- 1 tbsp sugar (optional, helps to get the caramelized char)
- 1/4 cup warm water (not hot)
- 2 tbsp plain whole yogurt
- 2/3 cups warm milk (not hot)
- 1 1/2 tsp oil
- 3/4 tsp salt
Ingredients for topping (optional):
- 2 tbsp butter
- 1 garlic clove small diced
- 1 tbsp chopped cilantro
- 1 tbsp chili flakes
Extra dry flour for rolling
- In a large mixing bowl, add warm water, yeast and sugar. Mix and let it sit for 10 mins
- To that bowl add and mix together all the dough ingredients and knead for 2 mins till it comes together. Add the warm milk a little at a time to bind the dough, you may not need all of it.
- Drizzle the top with oil, cover with a lid (not touching the dough) and set aside on the counter for 2 hrs to rise (proof). Dough should double so ensure bowl is large enough.
- If you want to add the toppings, while you wait for the dough to proof. In a pot/pan melt butter and toppings of your choice. Cook on low for 10 mins. Set aside to brush on top at the end.
- After 2 hours, divide the dough into 5 even portions.
- Roll into a nice smooth ball. Dip in dry flour and roll out whichever shape you like, 1/8″ thick. Any shape is fine. Try to use as little dry flour as possible. Dough will be stretchy like pizza dough.
- Brush one side with water.
- Pick up and lay the water side down onto a hot pan on medium heat. Pan must be hot. You can use tava or shallow frying pan. Metal pan is ideal but Nonstick will work too. Do not touch it once in the pan for 2 mins, till the top starts to bubble up.
- Flip and cook the other side for another 2 mins.
- Once done, remove and brush with butter and other toppings you like from step 4.
Tips:
- To reheat microwave for 20 seconds and you are ready to heat. Use oven to toast up if using as a cracker or with a dip.
- Make double and freeze it for next time. In an air tight container or wrapped in foil in zip lock bag, it can freeze for up to 2 months.
- Enjoy with any Curry of your choice!
Ingredients for the dough:
- 2 cups all purpose white flour
- 1 tbsp dry yeast
- 1 tbsp sugar (optional, helps to get the caramelized char)
- 1/4 cup warm water (not hot)
- 2 tbsp plain whole yogurt
- 2/3 cups warm milk (not hot)
- 1 1/2 tsp oil
- 3/4 tsp salt
Ingredients for topping (optional):
- 2 tbsp butter
- 1 garlic clove small diced
- 1 tbsp chopped cilantro
- 1 tbsp chili flakes
Extra dry flour for rolling
- In a large mixing bowl, add warm water, yeast and sugar. Mix and let it sit for 10 mins
- To that bowl add and mix together all the dough ingredients and knead for 2 mins till it comes together. Add the warm milk a little at a time to bind the dough, you may not need all of it.
- Drizzle the top with oil, cover with a lid (not touching the dough) and set aside on the counter for 2 hrs to rise (proof). Dough should double so ensure bowl is large enough.
- If you want to add the toppings, while you wait for the dough to proof. In a pot/pan melt butter and toppings of your choice. Cook on low for 10 mins. Set aside to brush on top at the end.
- After 2 hours, divide the dough into 5 even portions.
- Roll into a nice smooth ball. Dip in dry flour and roll out whichever shape you like, 1/8″ thick. Any shape is fine. Try to use as little dry flour as possible. Dough will be stretchy like pizza dough.
- Brush one side with water.
- Pick up and lay the water side down onto a hot pan on medium heat. Pan must be hot. You can use tava or shallow frying pan. Metal pan is ideal but Nonstick will work too. Do not touch it once in the pan for 2 mins, till the top starts to bubble up.
- Flip and cook the other side for another 2 mins.
- Once done, remove and brush with butter and other toppings you like from step 4.
Tips:
- To reheat microwave for 20 seconds and you are ready to heat. Use oven to toast up if using as a cracker or with a dip.
- Make double and freeze it for next time. In an air tight container or wrapped in foil in zip lock bag, it can freeze for up to 2 months.
- Enjoy with any Curry of your choice!