Naan is a cherished Indian flatbread, famous for its soft, fluffy texture and that delightful, slightly charred surface. While it's traditionally baked in a tandoor (a clay oven), you can easily whip it up at home using a hot skillet or your oven. This recipe will guide you through making naan dough, rolling it out, cooking it, and finishing it off with a brush of ghee or butter to give it that authentic flavour. Whether you’re enjoying it with rich, creamy curries or using it as a wrap, naan is simply an irresistible addition to any Indian feast.
To activate the yeast, combine the yeast, sugar, and warm water in a bowl. Let it sit until foamy, for about 5 to 10 minutes.
Description - Step 2
Step 2: Prepare the dough
To make the dough, put the flour, milk, yoghurt, salt, and activated yeast mixture in a large mixing bowl. Stir until the dough begins to bind.
Description - Step 3
Step 3: Knead the dough
To make the dough smooth, move it to a surface dusted with flour and knead it for 8 to 10 minutes. Drizzle it with oil or ghee and keep it covered with a moist towel, and leave in a warm location for 1 to 1.5 hours or until it doubles in size.
Description - Step 4
Step 4: Divide and shape
Punch down the dough and separate it into six to eight equal balls. Each ball should be rolled into an oval or teardrop form that is roughly 6 to 8 inches long.
Description - Step 5
Step 5: Cook the naan
To cook the naan, start by heating a cast-iron skillet or a heavy-bottomed pan until it’s hot. Place a naan on the skillet and let it cook until bubbles form on the surface. Then, flip it over and cook the other side. If you want, you can press down gently with a spatula to get some nice charred spots.
Description - Step 6
Step 6: Finish with butter or ghee
For the finishing touch, brush it away with melted butter or ghee. If you like, sprinkle coriander to enhance the flavour.
Search
Login
Indian
Easy
Appetizer
