Homemade Indian Naan Bread

August 16, 2022

Make Indian restaurant quality flatbread with this Homemade Naan Bread recipe.

Traditional Indian flatbread, naan, is soft and chewy. This bread, which you can prepare plain or with fresh herbs, is incredibly delicious. You can also cook these naan breads in a tandoor on your own stove. Serve hot naans with your favorite Indian dishes.

Naan BreadPhoto By Canva
Taste Score: %87
Difficulty Easy
Servings 8 people
Preparation 80 mins
Cooking 35 mins
Total 115 mins

Tips

  • Make sure the dough is soft and slightly sticky. Add enough flour to prevent it from sticking to the surface and to your hands.
  • Allow the naan dough to rest. Let the dough rise for at least 1 hour in a warm place before baking the naan bread.
  • Use full-fat yogurt to add a chewy texture to naan bread.
  • Measure the temperature of the water. You can use a kitchen thermometer for this. The temperature of the water must be 43 °C (110 °F) for the yeast to activate properly.
  • Take care to make the naan breads of equal size. This way, bread will cook evenly.
  • Cook on high heat. In this way, you can make soft and bubbly bread with a crispy outside.
  • You can add ingredients such as honey or coconut to the recipe.

Ingredients

Directions

  1. Add ½ cup of warm water to a bowl. Then sprinkle the yeast on top with the sugar. Mix quickly and let it stand for ten minutes until it foams a little.
  2. To make the dough, add the flour, sugar, salt, and baking powder to a large bowl. Mix the dry ingredients evenly.
  3. Then make a well in the dough to add the butter, yogurt, nigella seeds, and yeast mixture. Mix the ingredients well and then mix the mixture together with your hands. If it's too dry, add a little more water. The dough should form a soft ball, but not be so wet that it cannot hold its shape.
  4. Grease a large bowl and then place the dough ball in it. Cover it and let it rise for an hour in a warm place.
  5. After the dough rises, divide it into six meringues and place them on a baking tray sprinkled with a little flour. Lay a damp towel on the tray and let it sit for a short time.
  6. Heat a frying pan on high heat.
  7. Take each of the dough balls and roll them about 8 inch in diameter. When the cast iron skillet is hot, put the bread in it. Let it fry and dry and swell for three minutes, and then turn the naan over to the other side. Cook for another 3-4 minutes.
  8. To keep the naan warm, heat the oven to the lowest setting and brush with a little butter each time the naan is done.
  9. Serve hot.
Nutrition Facts
Serving Size 1 Naan Bread
Serves 8
Amount Per Serving
Calories240
% Daily Value*
Total Fat 7 g9%
Sodium 154 mg6.7%
Protein 5.5 g11%
Potassium 78 mg1.7%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is Naan Bread?

Naan bread, or naan, is a traditional Indian flatbread. It is cooked in hot ovens called tandoori. However, you can also cook it on the stove at home.

What Is the Difference Between Naan and Roti?

Naan and roti are both Indian flatbreads. However, there are differences in terms of the material used and the cooking method.

Naan is made with plain flour, and roti is made with wholemeal flour. Naan is leavened; while roti is unleavened bread. Naan is typically thick and chewy, while roti is thinner and lighter.

Naan is traditionally baked in a tandoori oven or pan-fried. Roti is usually cooked on the stove.

What To Serve with Naan Bread?

Naan is traditionally served with chicken, curry or appetizers. It also goes well with lentils and beans.

Here are our delicious recipes that you can serve with Naan:

How To Store Naan Bread?

Naan bread is ideal for freezing. Wait for it to cool completely after cooking. Then wrap in cling film and freeze for up to three months. Place in an airtight container in a cool, dark place for short-term storage.

To reheat naan bread, defrost it at room temperature for about an hour and then reheat it in the oven or in a hot pan.

Recipe byPetite Gourmets

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