Naan Recipe
Ingredients:
For the Dough:
- 2 cups all-purpose flour (maida)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1/4 cup yogurt (room temperature)
- 2 tablespoons vegetable oil or melted butter
- 1/2 cup warm water (adjust as needed)
- 1 tablespoon milk (optional, for softness)
- 1 teaspoon baking powder (optional, for a soft texture)
For the Topping (Optional):
- 2 tablespoons butter or ghee (melted)
- Fresh chopped cilantro (optional)
- Nigella seeds (optional)
- Garlic cloves (finely chopped or minced) for garlic naan (optional)
Instructions:
- Activate the Yeast:
- In a small bowl, combine warm water, sugar, and instant yeast. Stir and let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly.
- Prepare the Dough:
- In a large mixing bowl, add the all-purpose flour, salt, and baking powder (if using). Mix well.
- Make a well in the center and pour in the activated yeast mixture, yogurt, and vegetable oil (or melted butter). You can also add the milk at this point if you want extra softness.
- Mix the ingredients to form a dough. If the dough feels too dry, add a little more warm water, a tablespoon at a time, until the dough comes together. The dough should be soft and slightly sticky but manageable.
- Knead the Dough:
- Transfer the dough to a clean surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. You can use a little flour to dust your hands if the dough is too sticky.
- Once kneaded, place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rest in a warm place for 1-2 hours, or until it has doubled in size.
- Shape the Naan:
- After the dough has risen, punch it down to release the air. Divide the dough into 6-8 equal portions (depending on the size of naan you prefer).
- Roll each portion into a ball and let them rest for 5 minutes before rolling them out.
- On a lightly floured surface, roll each ball of dough into an oval or round shape, about 1/4 inch thick. Don’t worry if the shape isn’t perfect; naan is traditionally rustic.
- Cook the Naan (Using a Skillet or Tandoor):Using a Cast-Iron Skillet or Non-Stick Pan:
- Heat a cast-iron skillet or non-stick pan over medium-high heat until it’s very hot (about 2-3 minutes).
- Place the rolled-out naan onto the hot skillet. Cook for 1-2 minutes, or until bubbles start to form on the surface. Flip the naan and cook the other side for another 1-2 minutes, or until golden brown spots appear.
- If you want to get more authentic tandoor-style bubbles, you can press the naan lightly with a cloth or spatula to help it puff up.
- Remove the naan from the pan and brush with melted butter or ghee. Optionally, sprinkle with freshly chopped cilantro or nigella seeds for added flavor.
- If you have access to a tandoor oven, you can cook the naan in the tandoor for the most authentic result. Simply slap the rolled-out naan dough onto the inner walls of the tandoor and cook for about 1-2 minutes, or until golden and bubbly.
- Serve:
- Serve the naan hot with your favorite curry, dals, or grilled meats. You can also enjoy it with a side of raita or chutney.
Tips:
- Flour: You can substitute all-purpose flour with whole wheat flour to make whole wheat naan, though it will be a bit denser.
- Soft Naan: For an even softer naan, you can increase the amount of yogurt or use milk instead of water to make the dough.
- Garlic Naan: For garlic naan, add finely chopped garlic and a bit of cilantro on top before baking or after brushing with butter.
- Storage: Naan is best enjoyed fresh, but you can store it in an airtight container for up to 1-2 days. Reheat in a microwave or on a skillet to restore softness.
Naan is an iconic Indian bread that is perfect for soaking up rich, flavorful gravies from dishes like butter chicken, dal, and kebabs. Enjoy this homemade naan fresh and warm for a delightful meal!
