Naan is extremely popular in the Indian subcontinent. Actually it is a leavened bread, made with basic ingredients like flour, oil, yeast, milk.
Many people make naan without yeast but it is not the proper way. Without east, it will never feels like original naan. In this recipe I will use yeast.
The traditional process of making naan is in tandoor(clay oven, used in the Indian restaurants). But Most of the time tandoor is not available in the home. It is easily available in the Indian restaurants. So, if tandoor is not available in your home, then you can make it by baking with the help of oven.
Plain Naan: – This item is made up of Refined Flour. It was originally from South Asia. This item can be Oven Baked or Tandoor baked or Tawa Baked. As it is not so heavy and delicious in taste, that is why in India it is a famous item to have with Gravy dishes. Some Main Ingredients of this item are Refined Flour, Baking Powder, Curd for Yeast purpose.
Butter Naan: – This is one of the most loved item of almost every person in India. This is just like plain one but butter over this makes it soft. This item is so famous that it is served in many weddings with gravy dishes.
Garlic Naan: – This item is not loved by everyone but yet the number of people who likes it is good. Garlic is the key ingredient of this item. Some Main Ingredients of this item are Refined Flour, Baking Powder, for Yeast purpose use Curd or Buttermilk. It can be easily cooked by anyone.
Homemade Naan: – There is nothing special in it. It is the plain one. But it is homemade. And as it is homemade, that is why most of the people do not use tandoor in it. They use oven to make it.
Tandoori Naan: – This is also plain recipe, but it is mainly found in Indian restaurants. As tandoor (clay oven, used in the Indian restaurants) is easily available there.
- Check well your yeast before adding them in the flour weather they are active or not. Always use active yeast.
- Always use the water of right temperature. If you use very hot water, then the yeast will die. Or if you use cold water, then the yeast will not active so far. So, keep in mind to use use water of temperature around 110 F degrees. But not use boiling water.
- To make naan, start with 3 cups of flour(approx 400 grams). Always keep in mind, the dough should be little sticky. But not too much. Sometimes it happens, that the dough becomes too sticky. If that kind of situation comes, then add little flour, but not too much.
- After making the dough keep it aside. Let it rest for sometimes. It will help the dough to rise. Then punch the air and again let it rest for 8-10 minutes. Then shape the balls size according to your choice and let the balls rest again fot 3- 5 minutes.
- Now roll the naan. Do not roll it like a paratha/roti. In every restaurant, you will able to see the shape of naan will be like, first roll once lengthwise and then width wise. Gently stretch first vertically and then horizontally. You also do that.
- Many people use oven to make it, whereas some people make this with the help of a cast-iron skillet. And it is totally true, that they taste so good.
- I will make it with the help of cast-iron skillet.
What to use
- You do not need any fancy iem to make it. I try to use the ingredients, who are very common.
- To make naan traditionally use 100% all purpose flour. But if you want to make it with whole wheat flour then do not use whole wheat flour completely. Otherwise the bread will be dense. That is why if you want to use whole wheat, then use a mixture of half whole wheat flour and all purpose flour.
- Always use the yeast of good quality here. As it plays an Important role, so try to use yeast of best quality. Otherwise the recipe will not proper. According to me and based on lots of reviews the Red Star Yeast will be perfect.
- Always use oil of best quality. You can use avocado oil or canola oil or vegetable oil. Use any of them.
- Always use plain yogurt.
- Use little milk here of any dairy.
- And yes of course naan is imcomplete without butter. Once it is done, then brush the butter on it.
- Rating: 4/5
- Preparation Time: 30 m
- Cooking Time: 30 m
- Resting Time: 1 hour 30 minutes
- Total Time: 2 h
- Active dry yeast, 2 teaspoons(7 grams)
- Warm water 1 cup(temperature approx 110 F degrees)
- White sugar 1 tablespoon.
- Milk, 80 ml
- Salt to taste or 1 teaspoon
- All purpose flour 3 cups.
- Some nigella seeds (optional item)
- Salted butter(melted) for brushing the naan
- 2 tablespoons plain yogurt (dahi)
- 3 tablespoons avocado oil
- At first, in a bowl whisk flour with 1 teaspoon salt and set it aside.
- In a large bowl, take 1 cup warm water of 110 F degrees. Then add 1 tablespoon sugar, and 2 teaspoon of active dry yeast in it. Stir it for sometimes and keep it aside for 10 minutes. Let it proof.
- After 5-10 minutes, you will able to see the yeast mixture will be little bubbly and frothy. That’s how we know what the yeast is active. If you can not see the mixture bubbly and frothy, then cancel it and start again.
- Now add 3 tablespoons avocado oil in it.
- Now add 80 ml milk, 2 tablespoons plain yogurt. Mix it with the help of a wire whisk or stand mixer.
- Now finally add the 1 cup flour in that mix. Stir well to perfectly combine. Then add remaining flour. The dough should be little sticky, but not too much. Add little more flour if the dough is too sticky.
- Knead the dough with the help of dough hook attachment of your stand mixer for 2 minutes. Or you can knead the dough with the help of your hands for around 8-10 minutes. Let the dough to become little smooth.
- Now take a large bowl and grease it with oil. Then transfer the kneaded dough in it.
- After doing this, cover the bowl with a kitchen towel. Keep it in a warm place for around 90 minutes. If you live in a cool place or the day you are making it is not hear much, then pre-heat the oven 100 F degrees and then switch off it. Then place your dough inside it. (at that time the oven must be switched off). This step will help the dough rise.
- After 90 minutes, take it out, you will able to see the dough will be doubled in size. Then punch the dough well. It will help in releasing the air.
- As the dough is sticky. So, grease your hands well at the time of rolling the dough balls. Now take the dough and divide it into 6-8 equal parts. Keep the size of each ball medium. After doing that, cover the dough balls and let it rest for 10 minutes.
- After 10 minutes, heat a cast iron skillet on medium-high heat. Take a rolling pin and grease well the rolling pin with oil. Then with thew help of rolling pin start rolling the naan, first lengthwise and then from the sides. Try to keep the size average. The length should be around 10 inches and width should be around 5 inches.
- You can sprinkle some nigella seeds on top. But this is optional item, so it depends upon you.
- Now transfer them in the heated skillet one by one. Let each of them cook for sometime. You will able to see little bubbles on the top, flip it. Then from the skillet directly transfer to the gas. Cook directly on gas for around 10 seconds , and flip the other side and do the same. You will see they will become golden brown. Do this with all of them.
- Now transfer them in a plate and bush with salted melted butter one by one.
- Your naan is rady to serve.
You can serve this dish with dal makhani or paneer butter masala or shahi paneer or paneer jalfrezi. Enjoy!
- Energy:110 cal
- Protein: 2.7 g
- Carbohydrates:16.9 g
- Fiber:0.1 g
- Fat:3.3 g
- Cholesterol:4.1 mg