Naan
Bread
A traditional Indian flatbread, is beloved for its soft texture and slightly chewy consistency. Traditionally baked in a tandoor oven, it emerges with a delightful charred exterior and fluffy interior.
Prep time
30 min
Serves
up to 12
Cook time
30 min
THE FACTS
Stays moist for 4 days in the fridge
Able to freeze
Cheap ingredients
Can add different fillings or toppings
Naan is perfect for soaking up curries or enjoying on its own with a smear of butter. Its versatility and comforting flavour make it a staple in Indian cuisine, enjoyed both domestically and internationally.
You can follow the directions below or follow along with the...
3 min
14 min
NAAN METHOD
1. Bloom your yeast by adding yeast to warm water ideally over 40°c. Cover with a cloth to trap in the heat.
2. Melt butter/ ghee and set on the bench to cool slightly, along with your milk, yogurt and egg to come to room temp. You will want these items at room temperature so they incorporate with each other easier.
3. Place flour, sugar and salt in a large bowl mix and form a well.
4. Pour temped ghee into egg and combine before pouring into the flour well. Mix the milk and yogurt in with the yeast water, stir and pour into the well stirring while pouring.
Once the pitcher is empty widen your stir bringing in the flour to form a dough. The dough will be a little moist, if you find it’s too moist you can sprinkle with some additional flour over the top.
5. Cover and depending on the warmth of your space proof for up to an hour and a half.
6. Flour your bench, dump the dough and flour the top of the dough and your hands to avoid too much dough sticking to your hands. Stretch and fold incorporating the bench flour (you may need to add a little more depending on how sticky it is.
7. Cut into equal parts to the desired naan size, form into a bread roll size as shown in the video and place on a floured tray to proof for 15 min.
8. Once the dough balls have risen slightly place on a floured or semolinaed a surface and with a rolling pin flatten to your desired size
9. Place onto a very hot oiled/ buttered cast iron griddle (for best results) or skillet cooking for 1 to 2 min then flip. It’s ok to slightly burn the naan as they would traditionally be cooked
Fun Fact: Tawa (griddle) tandoor or kiln is how naan is traditionally cooked, these are always at a very high temperature.
The sugar in the naan creates more of a sweet caramelised flavour.
Bhojan kaa aanand lijiye
(Enjoy your meal)
Hindi Ghee
CLARIFIED BUTTER METHOD
Simply melt the desired amount of butter in a saucepan brining to a gentle simmer then turning off the heat.
Let the mixture settle for 2 minutes and pour the top liquid into a ramekin.
You will notice there is some sediment at the bottom, that this the dairy component and this is what burns at a low temperature.
SUBSCRIBE
SHOP THE UTENSILS
Head to the YouTube channel and there are affiliate links available to purchase the items I cook with.
DID YOU COOK THIS DISH?
Leave a little feedback and tips for others below.
