Naan Bread is an Indian style flatbread that is as simple as it is delicious. Yogurt is the key ingredient in making this delicious bread soft and pillowy!
TO BREAD RECIPE
I love Naan, it's one of my favorite bread recipes to make. There is only 1 climb and it gathers in a very short time. With a little planning ahead, you can make the dough, raise it for an hour and cook it so it is warm, fresh and fluffy and ready to be served for dinner. This is a great recipe for beginners as the recipe is very forgiving!
It's a really simple process: we basically blossom the yeast, add the wet ingredients and then gradually add the dry ingredients. A quick mix into a rough / ragged dough right in your stand mixer, switch to dough hook, and a 5 minute kneading is all that's needed. Let it rise, then cut, shape, butter and cook. So easy, right?
The key ingredient for Naan is actually plain yogurt. The yogurt hydrates the dough and makes it super soft and tender. As an added bonus, it adds a wonderful flavor as well as protein. Greek yogurt can also be used, just make sure it is plain and not flavored.
WHAT IS BREAD?
It is an Indian style bread served with any kind of meal. I especially like to dip it in butter chicken and devour it.
Did you know? Naan actually means "bread," so when we say "Naan bread," we really just mean "bread." Let's just call it Naan!
TIPS AND TRICKS FOR SUCESS
- Can Naan be frozen? Yes, it does very well when it is reheated and brushed with some butter. To freeze, separate each piece of naan with parchment paper and place in a freezer-safe bag and seal.
- How to store Naan: If you do not eat it immediately, allow it to cool completely and store in an airtight container at room temperature for up to 3 days.
- What to do with leftover Naan: It makes great pizza bases! Just top with pizza sauce, mozzarella and your favorite toppings and bake them until golden and bubbly.
- To make Naan in a bread maker: Add the ingredients to the pan in the order recommended by the manufacturer. Set the machine to the "dough" setting and let it finish. Remove the dough from the machine and cut, shape and cook as shown below.
HOW TO DO NEAN BREAD DOUGH
- Add the warm water (the water should be heated to about 110 degrees F), honey and yeast to the bowl of your stand mixer with the bucket attached. Let it sit until foamy (about 5 minutes). Add yogurt and warm milk (water should be heated to about 110 degrees F) and mix until combined, gradually adding all the flour and salt.
- The dough will be rough and rough looking (see pictures). Change the paddle for the dough hook and knead for about 5 minutes. The dough becomes smooth and elastic.
- If you prefer to make by hand, just turn the mixed dough out onto a lightly floured surface and knead until smooth.
- Put the dough in a large bowl (greased with butter, olive oil or cooking spray). Cover with a clean kitchen towel and let rise for about an hour. The dough will double in size!
RISING, CUTTING, SHAPING
- Once the dough has risen, flip it out on a lightly floured countertop. Take a knife or dough cutter and divide the dough into 8 roughly equal pieces.
- Roll each piece into a round, oval or rectangle shape – approx. 1/8 inch thick. Naan is not known for being perfect, so don't worry if yours doesn't look exactly like each other!
Boiling the NAAN bread
- Heat a large skillet or baking sheet, and brush butter on one side of a piece of dough. Boil, greased side down for a minute or two, brushing the uncooked side with butter before tipping over. Bubbles can hide your naan – it's all good !!
- Turn the naan, and cook the other side for another minute, until golden brown. Brush with melted butter, and keep warm while you cook the remaining naan.
Do you love serving bread with meals? You will enjoy this light recipe for Whole Milk Sandwich Bread or this delicious Garlic Bread!
MORE BREAD RECORDS FOR TRIAL
An Indian style flatbread, this Naan bread recipe is as simple as it is delicious. Yogurt is the key ingredient in making this delicious bread soft and pillowy!
Keywords: homemade naan, naan bread
Preparation time: 15 minutes
Cooking time: 3 minutes
Ascent time: 1 hour and 30 minutes
Total time: 1 hour 48 minutes
Servings: 8 Naan
- 1/4 cup water hot -110 degrees F
- 2 tablespoons honey
- 2 1/4 teaspoons active dry yeast 1 envelope
- 4 cups altogether
- 1 teaspoon Kosher salt
- 3/4 cup milk warm -110 degrees F
- 3/4 cup plain tasteless yogurt
- 4 tablespoons butter melted
- Fresh coriander to the top
Stir the honey and water together until combined, in the bowl with a stand mixer. Sprinkle yeast on top and mix slightly. Let's sit for about five to 10 minutes. The mixture will start to look foamy.
Whisk together the flour, baking powder and salt in another bowl – set them aside.
Using the paddle attachment, mix the milk and yogurt into the yeast mixture, then gradually add the flour, and mix until the dough forms a ball.
Fasten the dough hook and knead for 5 minutes – it should pull away from the sides of the bowl and be smooth and stretchable.
Remove the dough from the stand mixer bowl and place in a greased bowl. Cover with a clean towel and let sit in a warm place until doubled in size, 1-1.5 hours.
Flour your table top lightly and dump the dough on it. Divide the dough into eight equal balls. Use a ballpoint pen to roll one ball at a time until it is approx. 1/8-inch thick in a circle or oval shape.
Heat a skillet over medium-high heat until warm. Brush one side of the rolled naan dough lightly with melted butter and place in the frying pan. Cook for 1-2 minutes. It can bubble up!
Brush the untreated side with butter and toss. Cook for 1-2 minutes. Remove it from the heat and keep it warm. Repeat until all the naan is cooked.
Brush the finished pieces with butter, and sprinkle with coriander (if desired).
Use Naan instead of pizza crust for a fun twist. Bake with sauce, cheese and cold cuts.
Calories: 362kcal | Carbohydrates: 64 g | Protein: 10g | Fat: 7g | Saturated fat: 4g | Cholesterol: 17 mg | Sodium: 355 mg | Potassium: 192 mg | Fiber: 3g | Sugar: 6g | Vitamin A: 212IU | Calcium: 60 mg | Iron: 4 mg