Homemade Naan Recipe -- How to make the best Naan at home
Recipe Information
Naan
Cultural Context
Naan has its roots in the Indian subcontinent, dating back to the Mughal era. Traditionally, it was baked in a tandoor, giving it a unique texture and flavor. Naan is often served with rich curries and is a staple in Indian cuisine, symbolizing hospitality and abundance. Today, it has gained popularity worldwide, with various adaptations like garlic naan and stuffed naan, making it a beloved bread in many cultures.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: self-rising flour
Whole wheat flour adds fiber and nutrients.
ghee
🥗Healthier: olive oil
💰Cheaper: butter
Olive oil is lower in saturated fat.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt adds creaminess with fewer calories.
milk
🥗Healthier: almond milk
💰Cheaper: water
Almond milk is lower in calories.
Combine 4 cups of all-purpose flour, 1/8 tsp baking soda, 1 1/2 tsp salt, 1 tsp kalonji seeds, and 1 tsp sugar in a bowl.
Dissolve 20g fresh yeast (or 2 tsp active dry yeast) in 1/2 cup warm water and stir until it liquefies.
Add the yeast mixture to the dry ingredients along with 5 tbsp of oil or ghee and 1 cup of yogurt.
Knead the dough until smooth and it pulls away from the sides of the bowl.
Let the dough rise in a warm place for about 1-2 hours until it doubles in size.
Divide the dough into 10-12 pieces and let rise for another 30-45 minutes.
Roll each piece of dough into a teardrop shape, rolling outward from the center.
Brush the other side of the naan with water.
Place the naan on a hot skillet with the wet side down and cook for 30-45 seconds.
Flip the naan and cook until brown spots appear.
Brush the naan with ghee or melted butter and herbs before serving warm.
Cooking Techniques
Equipment Needed
Spice Level:
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