Naan Recipes

NAAN BREAD (THE BEST RECIPE)

Steps:

• In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.
• Divide the dough into 8 equal portions. Roll the dough to a 8" circle using a rolling spin.
• Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
• Brush the naan with the melted butter, serve warm.

NAAN

Steps:

• Mix together flour, baking powder and salt.
• Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
• Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
• Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
• Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
• Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
• Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.
• Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
• Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).
• It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
• Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
• Remove naan from the oven and brush it lightly with melted butter if you like.
• Continue this way with all the dough, stacking the breads into a napkin-lined basket.
• Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
• To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.

NAAN

Steps:

• In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
• Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
• Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
• When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
• Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
• Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
• Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
• After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
• Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

HOMEMADE NAAN

Steps:

• In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside.
• In a medium bowl, whisk together, the yogurt, olive oil, and ¾ cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with). As soon as it comes together, stop kneading.
• Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 to 1.5 hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).
• Fill a small bowl with about ½ cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking.
• Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about ⅛-inch thick (it should be about 9 x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go (I usually find it necessary to lower the heat to medium after the first naan). Sprinkle with parsley, if using, and serve warm.
• To keep the cooked naan warm, place them in a 200°F oven. Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil.
• Note: I use King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tablespoons of flour.
• Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe.
• Freezer-Friendly Instructions: The naan can be frozen for up to 3 months. Once it's completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.

NAAN

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

NAAN RECIPE

Steps:

• Measure 3/4 cups warm water in a measuring cup.
• Add sugar and yeast.
• Allow yeast to soften and stir until yeast is dissolved.
• Cover measuring cup with towel and allow yeast and water to froth for 5 to 10 minutes.
• In a medium mixing bowl, combine flour and salt.
• Add yeast water, yogurt, and ghee (or vegetable shortening ) and begin to knead for 5 to 10 minutes until a dough forms.
• Place dough in bowl coated with oil and turn dough around to evenly coat.
• Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.
• Preheat oven to 400 F. Divide dough into 10 to 12 pieces and roll out on floured surface into circles.
• Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.
• Cook in oven for 8 minutes or until lightly browned and puffed up. Serve naan immediately or store in pantry or freezer.

EASY NAAN

Steps:

• Combine water, yeast, and sugar in a large bowl. Let stand until bubbly and frothy, about 10 minutes.
• Stir in milk, egg, salt, and enough flour to make a soft dough. Knead dough on a lightly floured surface until smooth, 6 to 8 minutes. Place dough into a well oiled bowl, cover with a damp cloth, and set aside to rise until the dough has doubled in volume, about 1 hour.
• Punch down dough and knead well. For garlic naan, knead in garlic at this point.
• Pinch off small handfuls of dough about the size of golf balls. Roll into balls, cover with a clean cloth, and allow to rise until doubled in size, about 30 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roll out 2 balls of dough into elongated ovals. Place on an ungreased baking sheet and cook under the broiler until lightly browned, about 2 minutes. Brush butter on both sides and flip. Continue broiling until the second side is firm and golden, 2 minutes more. Repeat with remaining dough.

NAAN RECIPE (NO YEAST)

Steps:

• In a mixing bowl take ¼ cup fresh curd or yogurt. For a vegan naan, use almond or cashew yogurt.
• Add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda.
• Mix all the ingredients very well till the sugar dissolves.
• Now add 2 cups all-purpose flour (maida), 1 teaspoon salt or add as required.
• Mix again with a spoon so that the salt is evenly distributed in the flour.
• Make a well in the center and add 2 tablespoons oil. Note that you can even add butter instead of oil.
• Add ¼ to ⅓ cup water or add as required.
• First mix and then begin to knead.
• Knead to a smooth and soft dough. If the curd is thick, then you may need to add some more water. In case the dough looks dry, then add some more water and knead. If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough.
• Flatten the dough and spread some oil all over the dough. Place in the same bowl.
• Place a moist kitchen towel or napkin completely covering on the dough. Cover the bowl with a lid and let the dough leaven for 2 hours.
• Make medium-sized balls from the dough.
• Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.
• Sprinkle some onion seeds or sesame seeds (black or white) or melon seeds on the rolled dough.
• Roll into a 6 to 7 inches elongated circle.
• Roll the top side to get a tapering edge. You can even gently pull the dough with your hands to get this pointed edge. The naan will have a tear-shaped form.
• Heat a skillet or tawa or griddle and keep it on medium-high to high flame. Place the naan bread ready on the hot tawa or skillet or griddle.
• Keep the flame to medium-high or high and begin to cook the naan bread.
• Let one side get partly cooked. You will see some air pockets on the naan.
• When you start seeing the air-pockets, then flip.
• Now cook the second side on medium-high to high flame.
• Again you will see air-pockets appearing on the second side.
• Flip when you see many air-pockets on the naan and place naan directly on the stovetop flame.
• Grill the first side on the flame till you see some charred spots and blisters.
• Also, roast the edges.
• Turn over and roast the second side too till you see some charred spots.
• Place it on a plate or tray. Spread or brush with some softened butter or melted butter. You can even use ghee (clarified butter or oil for a vegan version. You can even skip using butter or oil entirely.
• Heat the griddle or skillet on a high flame. Place the naan on the hot griddle or tawa.
• You will see some air pockets on the naan.
• Flip the naan bread.
• Cook the second side more than the first side. Please note that on a high flame they will get cooked faster.
• Press the edges with a spatula so that they are also roasted and cooked properly.
• Flip again.
• You can flip again and press the edges for even cooking. Remove and spread some butter or oil. Serve hot. This way make naan with any of the methods. You can even stack cooked naans in a casserole box or roti basket and serve later.
• Serve the naan bread hot or warm with your favorite curry dish - malai kofta or palak paneer or matar paneer or lentils like dal tadka or dal makhani or chole masala or rajma masala or dal bukhara.

OVEN-BAKED NAAN (LEAVENED INDIAN FLATBREAD)

Steps:

• Gather the ingredients.
• Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside.
• Mix the flour and salt to taste and sift through a very fine sieve into a large mixing bowl.
• Next, add the yeast mixture, 3 tablespoons of ghee, and all the yogurt. Use your fingertips to mix all this into a soft dough.
• Once mixed, flour a clean, flat surface, and knead the dough till it is smooth and stretchy.
• Grease a large bowl with a few drops of vegetable oil and put the dough in it. Cover with cling wrap and allow to rest for about 90 minutes or till the dough doubles in volume.
• Punch the dough down and knead again for 10 minutes.
• Equally, divide the dough and roll between your palms to form 8 round balls.
• Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7 to 8 inches in diameter (1/4-inch thick). Gently pull on one edge of the circle to form the naan into a teardrop shape. Do not pull too hard or you may tear the dough. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands.
• Preheat oven 400 F / 200 C / Mark 6. Lay a piece of aluminum foil ​on an oven tray (to cover) and grease it lightly with a few drops of vegetable oil.
• Place as many formed dough balls as will fit without touching each other on the tray.
• Brush each dough ball lightly with ghee, and sprinkle a pinch of onion seeds evenly over the surface.
• Place the tray in the oven and cook till the naan begins to puff out and lightly brown. Flip the naan and repeat.
• Remove from oven and serve hot in a foil-lined basket.