How To Make Naan Recipe
I absolutely love this naan recipe because it brings a homemade touch to my favorite Indian dishes, making me feel like a culinary rockstar without needing a tandoor. Plus, the addition of yogurt gives it that perfect chewy texture and slight tang that keeps everyone asking for more!
Making naan at home is something I really enjoy. It’s a straightforward process that yields such a delightful and delectable result.
You’re working with a handful of really great ingredients: 2 cups of all-purpose flour, 1 teaspoon each of sugar and salt, and 1/4 cup of plain yogurt. The warm water and 2 tablespoons of vegetable oil really help get the dough to where it needs to be—tender and just slightly yielding.
And when you’re working naan, you’re working in kind of the best way to brush melted butter (or ghee, if you’re feeling fancy) onto a finished product. And then there’s the possibility of flavoring with minced garlic; you’re not limited to that.
Fresh herbs, whatever you’ve got in hand, are a great way to add another aromatic layer to this procedure and the final product.
Ingredients
Provides carbohydrates and forms the dough structure.
All-purpose flour.
Sucrose: Contributes some sweetness and the Maillard effect, which is responsible for much of the browning that occurs in baked goods.
Salt: Improves taste, manages yeast function.
Leavening agent; helps dough rise: baking powder.
Yogurt: Contributes sharpness and softness to the dough.
Oil made from vegetables: This provides moisture and richness to naan.
Richness and flavor enhancement come from butter or ghee.
They are brushed on for best results.
Garlic and herbs, if added to it, introduce aromatic, savory notes.
Ingredient Quantities
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup warm water
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
- 2 tablespoons melted butter or ghee (for brushing)
- Optional: Minced garlic or chopped fresh herbs for topping
Instructions
1. In a big bowl, mix well the four ingredients together: the flour, the sugar, the salt, and the baking powder.
2. In another bowl, combine the warm water, yogurt, and vegetable oil.
3. Add the wet ingredients to the dry ingredients in a slow, steady stream, stirring all the while, until the mixture comes together as a dough.
4. On a floured surface, knead the dough for maybe 5 to 7 minutes. It should become smooth, and you should notice that it is slightly more elastic than when you first started working with it.
5. Put the dough in a bowl that has been lightly oiled, cover with a damp cloth, and allow it to rest for 1-2 hours, until it has doubled in size.
6. When risen, the dough should be punched down and divided into six to eight equal portions, each of which should be rolled into a smooth ball.
7. On a surface dusted with flour, use a rolling pin to shape each ball into a teardrop form, roughly 1/4 inch thick.
8. Heat a skillet or griddle medium-high. Place each naan in the skillet and cook for 1-2 minutes on one side until bubbles form.
9. Turn the naan over and cook it for one to two more minutes until it is golden brown and done all the way through.
10. Melted butter or ghee is applied to the hot naan. Optionally, minced garlic or fresh herbs can be added before serving to enhance the flavor.
Equipment Needed
1. Measuring cups
2. Measuring spoons
3. Large mixing bowls (2)
4. Whisk or fork
5. Spoon or spatula
6. Clean kitchen towel or damp cloth
7. Flat surface for kneading
8. Rolling pin
9. Skillet or griddle
10. Pastry brush
FAQ
- Q: Can I substitute whole wheat flour for all-purpose flour?Whole wheat flour can be used as a substitute, but it does make the texture somewhat denser. You might try a blend of half whole wheat and half all-purpose flour for an outcome closer to what you want.
- Q: Can I make the dough ahead of time?Yes, you can prepare the dough beforehand and store it in the refrigerator for a maximum of 24 hours. Allow it to warm to room temperature before rolling.
- Q: How should I cook the naan?B: The best way to cook is on a hot skillet or griddle. Cook on one side until it bubbles, then flip and cook the other side. If you want a smoky flavor, use a grill.
- Q: Is there a substitute for yogurt in this recipe?You can preserve the tanginess and moisture by using:
– sour cream or
– buttermilk - Q: Can I make naan without oil?Oil contributes to the texture and richness of naan. You can reduce or eliminate it, but the tender texture we associate with naan may not be replicated.
- Q: Can I freeze the naan after cooking?Q: Can you freeze naan after it has been cooked?
A: Yes, naan that has been cooked can be frozen. Wrap each individually in plastic wrap and place in a bag for freezing. When ready to eat, reheat them in a skillet or oven.
- Q: What can I use for toppings?A: Typical toppings consist of minced garlic, chopped cilantro, or a sprinkle of sesame seeds that serve to amp up the flavor.
Substitutions and Variations
All-purpose flour: You can substitute whole wheat flour for a nuttier flavor, but expect a dense texture.
Yogurt: You can use Greek yogurt for a thicker consistency, or sour cream for a slightly tangy flavor.
Cooking oil: For added flavor, use olive oil; for a subtle coconut aroma, use melted coconut oil.
Butter or ghee: Use olive oil or melted coconut oil for a dairy-free alternative.
Pro Tips
1. Rest the Dough Longer: For a softer texture and enhanced flavor, consider letting the dough rest in the refrigerator overnight instead of just 1-2 hours. This slow fermentation process can improve the naan’s taste and texture.
2. Use a Hot Skillet: Ensure your skillet or griddle is really hot before cooking the naan. This high temperature helps create those lovely bubbles and gives the naan a slightly crispy and charred surface, similar to those cooked in a tandoor.
3. Add Baking Soda: Along with the baking powder, a small pinch of baking soda can give the naan extra fluffiness and a better rise.
4. Brush with Herb-Infused Butter: Enhance the naan’s flavor by brushing it with butter or ghee infused with garlic and fresh herbs like cilantro or parsley. Simply heat the butter with the herbs and garlic before brushing.
5. Experiment with Fillings: For a twist, try stuffing the naan with various fillings like spiced potatoes, cheese, or minced meat before cooking. This can create delicious stuffed naan variants.
How To Make Naan Recipe
My favorite How To Make Naan Recipe
Equipment Needed:
1. Measuring cups
2. Measuring spoons
3. Large mixing bowls (2)
4. Whisk or fork
5. Spoon or spatula
6. Clean kitchen towel or damp cloth
7. Flat surface for kneading
8. Rolling pin
9. Skillet or griddle
10. Pastry brush
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup warm water
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
- 2 tablespoons melted butter or ghee (for brushing)
- Optional: Minced garlic or chopped fresh herbs for topping
Instructions:
1. In a big bowl, mix well the four ingredients together: the flour, the sugar, the salt, and the baking powder.
2. In another bowl, combine the warm water, yogurt, and vegetable oil.
3. Add the wet ingredients to the dry ingredients in a slow, steady stream, stirring all the while, until the mixture comes together as a dough.
4. On a floured surface, knead the dough for maybe 5 to 7 minutes. It should become smooth, and you should notice that it is slightly more elastic than when you first started working with it.
5. Put the dough in a bowl that has been lightly oiled, cover with a damp cloth, and allow it to rest for 1-2 hours, until it has doubled in size.
6. When risen, the dough should be punched down and divided into six to eight equal portions, each of which should be rolled into a smooth ball.
7. On a surface dusted with flour, use a rolling pin to shape each ball into a teardrop form, roughly 1/4 inch thick.
8. Heat a skillet or griddle medium-high. Place each naan in the skillet and cook for 1-2 minutes on one side until bubbles form.
9. Turn the naan over and cook it for one to two more minutes until it is golden brown and done all the way through.
10. Melted butter or ghee is applied to the hot naan. Optionally, minced garlic or fresh herbs can be added before serving to enhance the flavor.