Naan is a cult favourite South Asian flatbread adored by people of all ages. It is a dish that can never be left out, whether at a wedding, party, or just your daily dinner!
Back at home, there are tandoorwala at every corner of the street to solve the problem. Living in Pardes is like having a Nihari without a tandoor.
Hence, every desi needs a naan recipe at the back of their hand. I have been making these naans at home with meals that feel lifeless without them. I have perfected dough recipes over the years.
Yoghurt and milk give this recipe its softness and flavour, and baking soda gives it an airy, pillowy texture. The result is fantastic because it requires less proofing duration than yeasted dough.
Though basic naan is close to most people's hearts, you can revamp your recipes to make your next celebratory event more exciting! Here are three easy ways to make naan at home and revitalise your dinners.
Roll up your sleeves, and let’s begin kneading!
3 Methods to Make Naan at Home
Traditional Naan
Ingredients- Milk ¼ cup
- All-purpose flour 1 cup
- Yoghurt ¼ cup
- Baking soda ¼ tsp
- Sugar ¼ tsp
- Salt 1/8 tsp
- Whisk together the yoghurt and milk in a small mixing bowl.
- Take a big mixing bowl and combine the flour, baking powder, baking soda, salt, and sugar.
- Make a well in the centre of the bowl with dry ingredients.
- Using a rubber spatula, gradually add in the yoghurt mixture.
- Knead the dough into a soft dough ball, cover, and allow to rest for an hour.
- Knead the dough once more before plopping the dough out on a well floured surface. Divide the dough into smaller balls.
- Roll the dough into an oval or rounded shape with a rolling pin. You will know when to stop and when the dough is looking a lot like naan.
- Heat a heavy-bottomed cast-iron skillet on high heat.
- Apply water to one side of the naan.
- Water-side down, drop the naan in the skillet/pan, and cover.
- Remove the lid when it starts bubbling and rising, then turn it over and bake the other side.
Roghni Naan
Ingredients
- All Purpose Flour (or substitute bread flour) – 4 cups
- Sugar – 1 tbsp
- Salt – 1 tsp
- Active Dry Yeast – 2 tsp
- Baking Soda – ½ tsp
- Warm milk (temperature of between 100 and 110 degrees Fahrenheit) – ¾ cup
- Warm water – ¾ cup
- Sesame seeds
- Plain yoghurt – 2 tbsp
- Egg Yolk – for egg wash
- In a bowl, combine all the dough ingredients and knead the dough for 7 to 8 minutes or until a smooth, soft, and flexible dough develops.
- Move the dough to an oiled bowl, cover it, and let it rest in a warm, humid area for two hours or until it has doubled in size.
- Divide the dough into eight equal portions.
- Roll each of the eight portions of dough (about 120g each) into a ball. After 20 minutes, cover the ball with a damp paper towel and let it rest.
- Preheat a cast-iron pan over medium-low heat on the stove.
- Roll out the balls one at a time using a rolling pin or your hands on a surface dusted with flour.
- After carefully placing the dough onto the skillet, reduce the heat to medium. While the naan is fresh, imprint the Roghni Naan design onto it with a wet stamp. Soak heavily in egg wash, then scatter sesame seeds on top.
- The naan should be cooked on each side for 3–4 minutes or until golden.
Garlic Butter Naan
Ingredients- All Purpose Flour – 2 cups
- Baking Soda – ½ tsp
- Baking Powder – ¾ tsp
- Salt – ½ tsp
- Warm Milk – ½ cup
- Yoghurt – ½ cup
- Honey – 1 tsp
- Oil – for brushing
- Salted Butter – 4 tbsp
- Garlic Cloves – 3 minced
- Parsley
Method
- Mix the flour, baking soda, baking powder, and salt in a sizable bowl.
- In a separate bowl, mix the yoghurt, honey, and milk. Combine the dry ingredients with 1⁄2 the milk and knead until the dough forms. Combine the dough and gradually add the remaining milk.
- Place the dough into a covered bowl and drizzle with oil. Place it in a warm spot for one to two hours, and allow it to rest.
- After resting the dough, knead it on a floured surface. Divide the dough into eight balls. Roll each ball into an oval or round shape.
- Heat a skillet to medium-high heat. Give the skillet a quick coat with oil. After placing the dough in the skillet, cook it until bubbles start to form. After one or two minutes, flip it and continue cooking.
- Melt the butter in a saucepan over medium heat. Add the garlic and remove the pan from the heat. Apply the garlic butter to the naan and garnish with fresh parsley. Serve fresh.
99 Problems 1 Solution: Naan
There you have it—the top three best ways to make naan at home. Once you start to make naan at home with these easy and quick recipes, there's no going back!
Serve with butter chicken, Nihari, Tandoori chicken, or Butter paneer; the possibilities are endless!
Happy naan making!
