(sorry all supermarkets, but I've yet to get one that I really like) and this naan bread will fool you into thinking it was all amazing 😉
👩🍳PRO TIP Keep the naan breads warm in the oven on a very low heat. Place the naans on a tray and place them on top of each other in a stack (this helps them not to dry out) in the oven, covered in foil.
Once the naan breads are ready, generously brush them with garlic butter. This is a mixture of melted unsalted butter, minced garlic, salt and dried parsley.
Paul Hollywood's Naan Bread With Garlic Ghee
Technically you don't have to 'activate' instant yeast in water, but I do anyway because it makes it less confusing having to alter liquid amounts if I
Fresh, active or instant yeast can all be added to warm water to check if it's active - so I see it as a 'one-size-fits-all' instruction.
I've included some information in the notes section of the recipe card regarding yeast amounts if you want to use active or fresh yeast instead of instant.
Cheesy Garlic Naan Bread
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Yes, make the naan breads, then cool them and place in an airtight container or wrapped in foil. They should be fine at room temperature for 2 days.
Reheat them by placing on a baking tray in a single layer, covered in foil. Place in a pre-heated oven at 200C/400F for about 5-6 minutes until hot throughout.
Authentic Naan Recipe: Soft And Fluffy Indian Flatbread
You can make them ahead, including brushing on the garlic butter, or you can make them without the garlic butter and brush the garlic butter on after reheating. It's up to you. They will be more buttery if you brush the garlic butter on right before serving, but they taste great either way.
Yes, make the naan breads, then cool them and place in an airtight container or wrapped in foil and place in the freezer.
Replace the 2 tsp (7g) instant yeast with 2.5 tsp (9g) active dry yeast. OR Replace the 2 tsp (7g) instant yeast with 2tbsp (18g) of fresh yeast.
Whole Wheat Naan Bread
For plain or cumin naans: Instead of brushing with garlic butter, brush with melted salted butter and sprinkle on nigella seeds or cumin seeds.
You can halve the recipe to make 3 naans or 4 small naans by halving all of the ingredients (same kneading and proving time needed).
Calories: 353 kcal Carbohydrates: 43 g Protein: 9 g Fat: 16 g Saturated Fat: 10 g Trans Fat: 1 g Cholesterol: 41 mg Sodium: 794 mg Potassium: 177 mg Fiber: 2 g Sugar: 2 g Vitamin A: 466 IU Vitamin C: 1 mg Calcium: 63 mg Iron: 1 mg
Authentic Homemade Indian Naan Flatbread
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I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.So many naan recipes are nothing more than a basic flatbread recipe. But this one? Fluffy, bubbly and CHEWY, just like you get at Indian restaurants. It’s so incredible, you’d swear it’s just been pulled from a tandoor! Bonus: It’s mind-bogglingly easy.
, bubbly naan has eluded me for years. Every other recipe I tried – and believe me, I’ve tried so many I’ve lost count – are just basic flatbread recipes with no real crumb integrity and absolutely none of the signature
Easy Naan Bread Recipe (yeast Free)
It’s difficult to capture how chewy and fluffy this naan bread is in a photo – so let me try to show you instead with some live action:
Yerrrrrssss. And the most incredible thing? Naan dough is so easy to make. There is no kneading involved. Really. There is nothing tricky about it at all!
Here’s what you need to make the puffiest, fluffiest, bubbliest naan of your life. No fiercely hot tandoor required (unless that’s how you roll … )
Quick Oven Baked Naan Bread Recipe
“No yoghurt?” I used to be an advocate of yoghurt in naan bread, believing it to be the “secret ingredient” that made naan different from “just another flatbread”.
But actually, yogurt weighs the naan down and makes it a bit gummier inside. Added yoghurt is no challenge for the nuclear-level 480°C heat of a tandoor … but in a home kitchen, the naan is better without yogurt. It’s just fluffier!
This section may look lengthy, but I promise this naan recipe is not hard. I’m just breaking down the steps for you and showing thorough process photos so you can have
The Best Easy Garlic Naan Bread • Salted Mint
My dough went further than double in size, probably triple, because it was a very hot day when I made this! It’s still ok if it rises this much.
I’m going to be honest, I’ve no idea whether you can even find Cheese Naan in India (please chime in, in the comments!). But it’s a firm favourite around my neck of the wood. Certainly this Cheese-loving Carb Monster considers Cheese Naan one of the great achievements of modern mankind.
In restaurants, cheese naan is usually made by cooking plain naan first, then cutting a slit and stuffing inside the naan with cheese to melt.
How To Make Naan
That’s quite tedious and involves burnt fingertip agony I’m yet to fall in love with, so I’ve opted for a much simpler method:
Here’s what the inside of the cheese naan looks like – in case you’re wondering if I used enough cheese 😂 Be still my beating heart … ( excitement or cholesterol sirens? I can’t quite distinguish 🤔)
It was handy to discover that the naan recipe can be made ahead, refrigerated overnight and cooked up the next day – and it’s 100% perfect. It’s just as fluffy and soft. With the added bonus of even better flavour in the bread because as with many yeast breads, flavour develops with time!
Garlic Naan Bread Recipe
I feel like I’m stating the obvious here by saying that the most natural, most obvious way to use naan is to scoop and slop up curries – Butter Chicken, Rogan Josh, Dal, Tikka Masala, to name a few!
Also think uses as a wrap: Stuff them, say, with Tandoori Chicken or Chicken Tikka (use the Chicken Tikka part of Tikka Marsala), along with some fresh Indian Tomato Salad with Mint Sauce for a complete meal in a wrap.
But then I realised: I’ve been devouring an inordinate amount of naan just as it is. Straight out of the skillet, with and without butter, cold, warm, reheated – and loving it like it is.
How To Make Naan Bread At Home Like A Pro
The lesson? Naan this good you can have it every which way. It’s 100% incredible. Make it once and I guarantee you’ll be addicted for life! – Nagi x
Just to recap, it’s Indian Week here at RecipeTin Eats! A week when I’m sharing 4 brand new recipes to make your own epic Indian feast at home:
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
Garlic Naan Recipe (indian Bread)
Cookbook typo (it’s ok!): The recipe in the cookbook and here on this website lists 30g/2tbsp melted ghee/butter in the ingredients. But the cookbook omitted to say that the butter should be added into the dough with the egg. I freaked out when I found this and immediately made the dough without the butter. It worked – so it’s ok! I couldn’t even tell the butter was missing. So if you remember to add it, great. If not, don’t worry! (And sorreeee….. but I’m only human. Also comforting to know this is the only instruction/ingredient typo found and it’s not a big deal!!)
Recipe video above. This is a recipe for naan bread that's fluffy, bubbly and chewy, just as it should be. Nobody will ever mistake this for just another basic flatbread! Perfect for slopping up your favourite Indian curries – yet so good that you'll happily devour it plain, straight out of the skillet.
Bearing in mind that we aren't cooking in nuclear-level 480°C hot tandoors, see in post for background notes on how I find this recipe to most closely replicates restaurant naan.
Perfect Indian Naan Bread
1. Yeast – This recipe works with dry active yeast too, but the naan is not quite as soft. Follow recipe as written, including yeast quantity. Also note, rapid-rise/instant yeast normally does not need to activated in warm water but it’s a very specific step for this recipe because it yields a softer naan than adding the instant yeast directly into the dough. (Yes, we made a LOT of naan to try out all the various combinations to figure out the best one!).
2. Egg – I know this sounds strange, but we need 1/2 a large egg for one batch of this naan! Any more and it dries out the inside too much.
Just crack
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