Sep 152021

Naan Bread

Course: Breads
Cuisine: Indian
Keyword: Bread, Dough, from scratch, Naan
Prep Time: 20 minutes
Cook Time: 5 minutes
proof time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6 naan
Goes well with my Lentil curry and Butter Chicken
Print Recipe

Equipment

  • mixing bowl
  • fork or whisk
  • measuring cups
  • Rolling Pin
  • skillet/non stick pan

Ingredients

Basic Dough

  • 7 grams Yeast one packet
  • 1 tsp Sugar
  • 130 ml Warm Water
  • 250 grams Flour
  • 1 tsp Salt
  • 40 ml Milk *see note 1*
  • 10 ml Lemon Juice *see note 1*
  • 3 Tbsp Salted Butter *see note 2*

Optional Toppings

  • 1 Tbsp Garlic finely grated/minced
  • 1 Tbsp Chilli freshly chopped
  • tsp herbs – Parsley or coriander

Instructions

  • Add yeast & sugar to the warm water in a mixing bowl.
  • Give it a whisk to dissolve the sugar & leave on the kitchen bench till foamy, About 5-10 minutes should do it.
  • Warm your milk 10-15 seconds in the microwave – you don't want it HOT just warm. Stir the lemon juice to the warm milk. You'll end up with a curd like goop that looks split.
  • Stir the yeasty mixture, then add the remaining ingredients to the mixing bowl. Flour, salt, curd/yogurt.
  • Mix with a flat edge knife till the dough starts to come together If it seems too dry to come together, add water in tablespoon increments. You want it to be a nice, loose dough.
  • Turn out onto a work surface & knead for 8-10 minutes. It should be smooth & a bit sticky.
  • Oil your mixing bowl & put the dough back in there. Cover with a tea towel or clingwrap & allow to rise for an hour. It needs to double in size. *see note 3*
  • When the dough has risen, cut your dough into 6 equal parts – I get 75-80grams per naan on this recipe. Roll each into a ball, leave on the counter, sprinkle with flour & cover with the same clingwrap as before.
  • Before you start to cook your naan, melt your butter in the microwave or pan & if using toppings add this now. I often skip the chili but love the garlic. Set aside.
  • Heat a skillet till it's very hot. Roll out the bread thinly on a lightly floured work surface – no hard rule on shape
  • In your hot pan place 1 bread if it doesn't bubble up, your pan isn't hot enough. 90seconds should do it & flip your dough. You want a bit of color on each side.
  • Remove from heat & brush with melted garlic/butter. Cook the rest of your homemade naan with pride – You did it!

Notes

  1. Can be substituted with yogurt. Plain yogurt in my house ends up being wasted so I make an AD HOC, curd-like substitute for this recipe.
    If using yogurt skip step 3. 
  2. Salted butter is to spread over the naan after cooking, you can use unsalted butter too, up to you. 
  3. If I’m time poor or my kitchen is feeling a bit cooler, I heat my oven at 50°C for 5min & prove my dough in there. 

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