Naan bread is a simple bread and a great side to so many dishes. We love to serve it up with Coconut Curry or even Homemade Hummus!
I’ve eaten naan at restaurants before, and I don’t know why I waited this long to try it at home. This recipe is so simple and so delicious!
Naan bread is traditionally served with Indian dishes like coconut curry chicken, but I made it one afternoon and my kids ate it for an after-school snack.
Softest Homemade Naan
I scored some major mom points because they were all thrilled when they walked in from the cold to find hot homemade bread waiting!
Both pita and naan are considered flatbreads and are often served the same way, but are made differently causing the difference in texture.
DOUGH. Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt, and 2 cups of flour to the yeast mixture. Stir until smooth. You can use a wooden spoon or an electric mixer with dough hook attachments.
How To Make Naan Bread At Home Like A Pro
PREP. Preheat a skillet to medium heat. Cut dough into eight pieces. On a lightly floured surface, roll out each piece into a 6″ circle.
COOK. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
SEASON. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, in order to make more of a garlic naan, but that is optional.
Restaurant Style Garlic Naan Recipe
Yeast. Normally instant yeast does not need to be activated in warm water first, but for this recipe, it tends to create a fluffier texture than simply adding it to the flour or using active dry yeast.
Faster rise. Proofing the dough can take 1-2 hours depending on the temperature of your kitchen. Creating a warmer environment will allow the dough to rise twice as fast. There are a few methods I have used successfully. In all cases, use a heat-safe glass or metal bowl.
Dough thickness matters. The width of the bread can be anywhere from 5-10 inches wide. The thickness should only be about 3-5mm thick. If rolled too thin they’ll be crispy, but if rolled too thick, they won’t form bubbles.
Easy To Make Naan
Cast iron skillet. Homemade naan is traditionally cooked in a tandoor oven. If you’re like me you don’t have one of those so just use a cast-iron skillet. It distributes heat equally, giving an even cook to each piece of dough. Other heavy-bottomed pans will work too.
Dry cook over medium-high heat. In fact, the skillet should be hot enough to begin smoking. Hopefully, your skillet is seasoned enough to where the dough won’t stick, but if it does, use a paper towel to add a very thin coat of oil. Don’t pour in the oil or add too much because the dough will fry and we want it to dry cook.
STORE. Cool and store in a Ziploc bag. At room temperature, naan bread should last 5-7 days on the counter. If stored in the fridge it can last a couple of days longer.
Naan Bread (the Best Recipe!)
FREEZE. Wrap in plastic wrap or foil and for extra security, place in a freezer-safe Ziploc bag and store in the freezer for up to 3 months. Let defrost and warm up in the oven or microwave.
Store the dough. To store the dough in the fridge or freezer to be cooked later, place them in an airtight container large enough to accommodate a gradual rise. It can be kept in the fridge for 3-4 days. Punch down, divide, and bake according to the directions.
Freeze the dough. Double the amount of yeast added to the dough to compensate for any that will die in the freezer. Freeze it a couple of ways:
Easy Naan Bread Recipe (yeast Free)
Homemade naan can go with anything really, but it’s typically best with Asian and Indian foods. Here are some of our favorite recipes to serve it with:
Naan also does not have to be used as just a side. We like to use it to make Flatbread Wraps, Flatbread Pizzas, sandwiches, and more.
Traditionally naan is cooked on the interior sides of a tandoor, which is an urn-shaped oven. A very hot cast iron skillet is a great substitution.
How To Make Naan Recipe
Absolutely! Naan bread can be paired with different flavors and fillings. See above for directions on making a cheese stuffed naan bread.
You can store the dough in the fridge or freezer to fry up later or store fully baked naan in the fridge or freezer. (see above for details)
STORE. Cool and store in a Ziploc bag. At room temperature, Naan Bread should last 5-7 days on the counter. If stored in the fridge it can last a couple of days longer.
Whole Wheat Naan
FREEZE. Wrap in Saran Wrap or foil and for extra security, place in a freezer-safe Ziploc bag and store in the freezer for up to 3 months. Let defrost and warm up in the oven or microwave.
Store the dough. To store the dough in the fridge or freezer to be cooked later, place them in an airtight container large enough to accommodate its gradually rising. It can be kept in the fridge for 3-4 days. Punch down, divide, and bake according to the directions.
Calories: 231 kcal , Carbohydrates: 31 g , Protein: 5 g , Fat: 9 g , Saturated Fat: 2 g , Cholesterol: 29 mg , Sodium: 184 mg , Potassium: 70 mg , Fiber: 1 g , Sugar: 1 g , Vitamin A: 125 IU , Calcium: 18 mg , Iron: 1.9 mg
No Knead Naan
My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!
My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!This homemade naan recipe is easy to make, perfectly soft and chewy, and always so delicious. I’ve included a garlic naan recipe option below too!
This soft, pillowy, buttery, irresistible flatbread has long been one of my favorite sides to order out at Indian restaurants. But while naan bread is traditionally baked inside blazing-hot Tandoor ovens in India, a homemade version is actually quite easy to make on the stovetop in a hot skillet!
Naan Recipe: How To Make Naan Recipe At Home
My favorite homemade naan recipe is made with basic bread ingredients (flour, water and yeast) plus a generous dollop of yogurt, egg and baking powder to make the bread extra soft and chewy. I also prefer to use touch of honey as a natural sweetener for the bread. And if you feel like making garlic naan, I’ve included an (optional, yet oh-so-highly recommended) garlicky butter sauce that you can brush on the warm bread immediately after baking, plus I always like to sprinkle on some fresh parsley and a pinch of flaky sea salt too.
I’ve also gone back and revised this recipe to include full instructions for how to make it either 100% by hand or with with the help of a stand mixer. And I have also included options for adding in extra herbs, cheese, and/or nigella seeds to your naan bread too.
Thousands of our readers have made and loved this homemade naan recipe over the years. So if you haven’t tried it yet, grab a skillet and let’s make a batch together!
Small Batch Garlic Naan Bread
Before we get to the full recipe below, here are a few quick notes about the ingredients you will need to make this homemade naan bread recipe:
Full instructions for how to make naan bread are included below, but here are a few quick tips to keep in mind for this recipe:
There are about a million variations (both traditional and non-traditional) that you can try when it comes to homemade naan, so please feel free to get creative and have fun with this recipe! A few of my favorite options are to…
Indian Chicken Curry With Naan Bread
This homemade naan recipe is easy to make, perfectly soft and chewy, and always so delicious. I highly recommend adding the garlic butter option listed below!
To make the dough by hand: Instead of using a stand mixer, complete step 1 in a large mixing bowl. Add the flour, yogurt, salt, baking powder, egg, and stir the mixture until combined. Then turn the dough out onto a floured surface and knead by hand for 3 to 4 minutes, until smooth. (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl. If it’s too sticky, add a bit more flour as you knead.)
Source: Recipe adapted from All Recipes. I also updated the photos and recipe (making the garlic butter optional; everything else is the same) in November 2020.
0 Komentar