How to make authentic Naan!
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.
In a large bowl, whisk flours, sugar, yeast and salt together. If adding whole spices, add them now.
In a medium bowl, stir ¾ cup warm (100F) water with olive oil and yogurt.
Pour the yogurt mixture into the flour mixture and combine with a fork, and with a floured hand, knead the dough for 1-2 minutes. The dough should feel soft, but not sticky. If sticky add a little more flour. Form a ball. Drizzle with a little olive oil to coat all sides of the ball and place it back in the same bowl and cover with plastic wrap. Place the bowl in a warm spot in the kitchen and let rise until it almost doubles in size 45-60 minutes.
When dough has risen, place it on a well-floured surface, and roll into a 10 inch log, then divide the log into 10 pieces.
Roll each piece out into a ⅛-¼ inch thick oval, about 4 by 7 inches long. They don't have to be perfect and can be any shape, just make sure thickness is uniform and it is not more than ¼ inch thick. If adding garlic or onion, press some of the finely minced garlic into the dough on one side.
Heat a DRY cast iron skillet over medium to med-high heat. Cooking one naan at a time, place it in the hot skillet, and cook until bubbles appear on the surface, and bottoms are golden, then flip. Cook for a few more minutes on the other side until the bubbles are deeply golden.
Cook all the naan, then brush each one with ghee, and a light sprinkling of salt, stacking. You can keep them stacked, wrapped in foil in a warm oven until ready to serve.
Right before serving, sprinkle with chopped cilantro, parsley, or scallions.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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