There are few people that I know who are making their bread. I hear it quite often.. it is so easy to buy it, why bother making it at home? For me making bread it’s like those little things in life that may seem unimportant but they really make a difference. Choosing your ingredients, not to mention the smell while baking, and the possibility to serve it fresh right after it’s done, does make a difference in the equation of a meal.
It’s been a while now ever since I wanted to try the Naan bread recipe. I love making any kind of bread and flatbreads are one of my favorites. Slightly crisp exterior while still soft and fluffy inside this bread couldn’t have missed from my menu.
Can be done simply or with spices and herbs. Either way, it’s amazing. Brush it with butter and serve it as it is or with curries, stews, soups, hummus, or any other dips. You can even make Naan pizza or use it for sandwiches and wraps.
It may seem like a complicated recipe but after you understand the process it is really easy. You can even double the recipe and after they are done, freeze Naans for later use.
Hope you will try this Naan Bread recipe and enjoy these as much as we did.
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Recipe adapted after eCurry
- 4 cups (500g) all-purpose flour
- 1 1/2 tsp (7g) salt
- 1/8 tsp (1g) baking soda
- 1 tsp (4g) kalonji seeds (black cumin)
- 20 g fresh yeast (2 tsp active dry yeast)
- 1 tsp (5g) sugar
- 1/2 cup (120ml) warm water
- 5 tbsp (70ml) oil or ghee
- 1 cup (240g) yogurt
- melted butter or ghee for brushing
- spices or herbs - optional
- Stir yeast with sugar and dissolve in water. Set aside.
- Add flour, salt, baking soda and kalonji seeds into a large bowl. Add yogurt, oil and dissolved yeast.
- Mix all ingredients together. If you think you need more water, add a couple of tablespoons more, the dough should be soft but not sticky. With your hands knead the dough until smooth and pulls away from the bowl.
- Cover with plastic wrap and let it rise in a warm place for about 1-2 hrs until doubled in size.
- Punch the dough down, knead again for 4 minutes and on a floured surface divide the dough into 10-12 pieces. Cover and let rise for another 30-45 minutes.
- On a floured surface, take one piece of dough, and roll it out to a tear drop shape (about 6-8 inches long). Do not roll back and forth. Stretch the dough outward as you roll from the center.
- Sprinkle the top of the Naan with spices or herbs, if you want to use, pressing them gently with the rolling pin to make them stick to the dough.
- Brush the other side of the Naan with water.
- Heat a thick bottom skillet, or a cast iron skillet. It has to be really hot.
- Place the Naan on the skillet with wet side down and cover with a lid. Reduce the heat just a little and allow it to cook for 30-45 seconds. On the surface of the Naan will appear big bubbles.
- Reduce the heat to medium, uncover and cook for another 30 seconds. Meanwhile roll another Naan to get it ready.
- To cook the other side flip it over on the skillet, increase the heat to high and slowly press down on the Naan. The Naan is done when the bottom gets golden brown, unevenly, and with spots at some places.
- Remove Naan from skillet and brush generously with ghee or melted butter. Serve with your favorite dish.