Naan

Naan
Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar, and the Caribbean. Great to eat with Chicken Massala , Butter Chicken and any other recipe where you use the bread to mop up the sauce.
 
Ingredients
  • ¼ cup warm water
  • 2 tsp granulated sugar
  • 1½ tsp active dry yeast, or instant (rapid rise)
  • ¾ cup warm milk
  • ¾ cup plain thick yogurt
  • ¼ cup vegetable oil, plus 2 tablespoons extra for cooking
  • 4 cups plain flour plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp salt
 
Instructions
  1. Add to the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top. Add the flour to the mixing bowl. Then add the yeast mixture, the 110F warm milk, yogurt, oil, baking powder and salt to the mixer.
  2. Mix until the dough comes together. About 5 minutes.
  3. Turn dough out onto floured surface. Grease the mixing bowl with a small spray of cooking oil. Transfer the dough to the bowl and cover with plastic wrap sprayed with olive oil. Let the dough rest at room temperature for about an hour or until doubled in size. If you are having an airfryer with option to proof, use that.
  4. When ready to fry the dough divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval.
  5. Heat a large cast iron skillet over medium-high heat. Grease skillet all over with ½ teaspoon of the extra oil. Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil. Flip and cook for another 1-2 minutes, until  golden spots appear on the bottom. Repeat with the remaining naan, keep them in a warm oven 150 F. till use. Optional to brush the naan bread with melted butter, chopped garlic and cilantro.

 

Naan Garlic Bread
 
Prep time
Cook time
Total time
 
Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar, and the Caribbean. Great to eat with Chicken Massala and any other recipe where you use the bread to mop up the sauce.
Recipe type: Bread
Cuisine: Indian
Serves: 10
Ingredients
  • ¼ cup warm water
  • 2 tsp granulated sugar
  • 1½ tsp active dry yeast, or instant (rapid rise)
  • ¾ cup warm milk
  • ¾ cup plain thick yogurt
  • ¼ cup vegetable oil, plus 2 tablespoons extra for cooking
  • 4 cups plain flour plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp salt
Instructions
  1. Add to the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top. Add the flour to the mixing bowl. Then add the yeast mixture, the 110F warm milk, yogurt, oil, baking powder and salt to the mixer.
  2. Mix until the dough comes together. About 5 minutes.
  3. Turn dough out onto floured surface. Grease the mixing bowl with a small spray of cooking oil. Transfer the dough to the bowl and cover with plastic wrap sprayed with olive oil. Let the dough rest at room temperature for about an hour or until doubled in size. If you are having an airfryer with option to proof, use that.
  4. When ready to fry the dough divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval.
  5. Heat a large cast iron skillet over medium-high heat. Grease skillet all over with ½ teaspoon of the extra oil. Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil. Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan, keep them in a warm oven 150 F. Till use. Optional to brush the naan bread with melted butter, chopped garlic and cilantro.

 

Did you make this recipe? I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @kinfolkrecipes.



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