Naan bread
Today I’m sharing a recipe for naans – traditional Indian breads baked in a tandoor oven, which are served with dishes like curry and butter chicken. Unfortunately, I don’t have one, so I fry them in a dry pan, but you can also bake them in the oven.
This recipe for pan-fried naans is a perfect choice for lovers of Indian cuisine. They’re easy to prepare, and you only need a few ingredients. These delicious and flexible yeast breads are delicious on their own, but I like to brush them with melted butter, garlic, and parsley. They’re perfect not only for Indian dishes but also for hummus or stews.
Recipe modifications:
Yogurt: You can use any yogurt; a thick one, such as Greek, is best. Skyr also works well. It will give the naans more protein. If the yogurt is smaller, say, 150g, it’s okay. You can add a little water or milk. The dough is quite runny, so dust it well with flour before rolling.
Flour: You can use any wheat flour. I usually use 550-type flour for yeast dough.
Yeast: You can, of course, substitute dry yeast with refrigerated yeast. About 15-20g is enough.
How to prepare naans in the oven?
This has recently become my favorite way to prepare these Indian flatbreads. You can use a baking sheet from your oven, a pizza stone, or a special pizza pan (I had one in my oven). Slide the pan onto the highest rack of the oven. Preheat the oven. Set the grill function and the maximum temperature (I use 300°C [572°F]). Once the oven is preheated, wait about 10 minutes for the pan to heat up properly. Slide the rolled-out naan onto a pizza peel or board. Remember to sprinkle the naan and the peel well to prevent sticking. Carefully slide the naan into the oven. Bake until golden brown bubbles appear. It takes me about 5 minutes. This method allows me to make fewer, but much larger naans because I’m not limited by the size of the pan.
What should I use to dust the dough with so it doesn’t stick to the spatula or table?
In addition to flour, you can also use semolina or rice flour. I prefer Primo Gusto pasta flour. It is not to coarse and not to fine. I also recommend it for dusting Neapolitan-style pizza.
What to serve naan bread with?
It’s best to brush the baked or fried naan bread with melted butter. This will prevent it from drying out and keep it pliable. It goes well with various sauces and stews.
How to store naan bread?
If you’ve prepared the naans in advance, butter them and cover them with aluminum foil. Don’t worry about the breads steaming. This will prevent them from drying out and keep them pliable. You can reheat the finished breads in the microwave.
The following proportions make about 14 small naans or 6 large naans.
Read the step-by-step recipe on how to make the best naans and watch the video below.
Also, subscribe to the SaltedPasta YouTube channel and sign up for the newsletter so you don’t miss any recipes!
Naan bread
Video
Naan bread recipe
Ingredients
Leaven
- 8 g dry yeast (or 20 g fresh ones)
- 125 ml warm water
- 1 tsp sugar
- 2 tbsp flour
Dough
- 2 cup flour
- 180 g yogurt
- 1 tsp salt
- 3 tbsp oil
Toppings
- butter
- garlic
- parsley
Instructions
- Prepare the leaven: In a large bowl, mix the water, sugar, yeast and a little flour. Cover and set aside to rise for 10 minutes.8 g dry yeast, 125 ml warm water, 1 tsp sugar, 2 tbsp flour
- Add flour, yogurt and salt to the solution. Stir and add oil. Knead the dough for about 10 minutes. Cover and leave to rise for about 1 hour.2 cup flour, 180 g yogurt, 1 tsp salt, 3 tbsp oil
- Divide the dough into 14 equal parts. Form the dough into balls, coat in flour and roll out on a floured surface. Fry the rolled out naan in a dry, hot pan. When bubbles appear, turn the bread over to the other side. It takes about 1 minute to fry one piece.
- In addition, you can melt about 2 tablespoons of butter in a pan and add 2 chopped garlic cloves. Fry it for several seconds and smear the naans with garlic butter. Sprinkle with chopped parsley.butter, garlic, parsley
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
You are here: