Super Easy Naan Bread Recipes

EASY NAAN BREAD

Steps:

• Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
• Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
• Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
• If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
• Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
• Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
• Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.

EASY NAAN BREAD RECIPE (YEAST-FREE)

Steps:

• Mix all ingredients together in a large bowl. You'll probably need to use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable.
• Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6" diameter.
• Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
• Best eaten on the same day. If making ahead, warm them up in the oven before serving.

EASY NAAN BREAD

Steps:

• Sift the flour, sugar, salt and baking powder into a medium-sized bowl.
• In a jug whisk the milk and oil together and pour it into the flour mix.
• Slowly mix it all together then knead for 8 to 10 minutes. Adding an extra sprinkling of flour if the dough is too sticky.
• Leave the dough to relax for 10 - 15 minutes in a warm place.
• Divide the dough into 5 equal sized balls.
• Preheat your grill to medium and place a lightly oiled baking sheet under it so it heats up as well.
• Roll the dough balls into shape, traditionally they should be teardrop shape but it doesn't matter what shape they are. As long as they are thin, no more than a few millimetres thick.
• Sprinkle over any topping you may be using and lightly press them into the dough.
• Place them on the heated baking sheet, one at a time or all together depending on the size of your grill and bake them under the heat. Turning them over after 1 to 2 minutes, once golden, to toast the other side for a few seconds.
• Take them out from under the grill and brush them with a little, melted butter and eat immediately.
• These do keep for 24 hours if kept in an airtight tin. But reheat in the oven for a few minutes before consuming.

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.

SUPER EASY NAAN BREAD

Steps:

• Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
• Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
• Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
• Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
• Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
• This recipe yields a very soft, chewey naan. Just the way I like it!