Make Naan Bread

Naan is a leavened Indian bread. The agent for leavening the naan tends to vary across regions, such as yeast, sour dough or baking soda.[1] It is ideal for accompanying dhal, curries and spicy foods. Since homemade bread is always the tastiest, making your own is a great way to accompany any at-home Indian meal. Follow these directions to make fresh, piping hot naan bread.

Ingredients

  • Plain naan:
      • Serves 9
    • 150ml milk
    • 15g cube yeast
    • 2 teaspoons sugar
    • 500g all-purpose (plain) or bread flour
    • 1 teaspoon salt
    • 2 tablespoons vegetable oil
    • 150ml yogurt
    • 1 egg
  • Plain naan variant:[1]
      • Makes 3 large naan breads
    • 225g/8 oz or 2 cups unbleached white bread flour
    • 1/2 teaspoon salt
    • 15g/ 1/2 oz fresh yeast
    • 4 tablespoons/60ml lukewarm milk
    • 1 tablespoon/15ml vegetable oil
    • 2 tablespoons/30ml yogurt (plain or natural)
    • 1 egg
    • 2-3 tablespoons (30-45ml) melted ghee or butter, for brushing
  • Naan with seeds:
    • 2 tablespoons warm water (110 degrees F)
    • 1 teaspoon white sugar
    • 1 egg
    • 2 teaspoons or 1 small packet (.25 ounce) active dry yeast
    • 1/4 cup (60 ml) warm milk
    • 1/4 cup (60 ml) plain yogurt, room temperature
    • 1 teaspoon butter
    • 2 tablespoons olive oil
    • 3 cups (390g, 13.5 oz) unbleached all-purpose (plain) flour
    • 1 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon black onion seeds or poppy seeds

Steps

Plain Naan Bread

  1. Pour the milk into a saucepan. Warm it over low heat. When lukewarm, transfer it to a bowl.
  2. Crumble the yeast into the bowl of milk. Add 1 teaspoon of sugar and stir well to combine. Set aside for a quarter of an hour. This will be sufficient time for the yeast to dissolve.
  3. Sift the flour into a large mixing bowl. Add the salt and baking powder and stir through.
  4. Slowly add the remaining teaspoon of sugar, and the milk and yeast mixture, the oil, yogurt and egg. Mix to form a dough.
  5. Knead the dough well. When it is smooth and well formed, shape it into a ball. Cover and place aside in a warm place. Allow to rise for an hour.
  6. Preheat the oven to 225ºC/425ºF. Prepare a baking sheet by lining with parchment paper or a silicone sheet. (You could grease it instead, if preferred.)
  7. Knead the risen dough. Then divide it into nine even pieces and roll each piece into a ball.
  8. Place the first ball onto a floured surface. Using a rolling pin, roll the ball out flat. Repeat for all the other balls.
  9. Place the flat bread on the prepared baking sheet or sheets. Place straight into the center of the oven, as many as sensibly fit. (Do the baking in rounds.)
  10. Bake for 6 to 8 minutes. The naans are ready when they are slightly browned. Wrap baked naans in a fresh tea towel while baking the remaining ones.
  11. Serve hot. Naan goes well with dhal, curries and seasoned vegetable dishes.

Plain Naan Variant

  1. Sift together the flour and salt. Place into a large bowl.
  2. Add the yeast to the lukewarm milk in a separate small bowl. Put to one side for 15 minutes.
  3. Make a well in the center of the flour and salt mix. Pour the activated yeast mixture in, along with the oil, yogurt and egg. Stir together to combine into a soft dough.
  4. Flour a work surface lightly. Place the dough onto the surface. Using clean hands, knead the dough for about 10 minutes. It is ready when smooth and elastic to the touch.
  5. Place the worked dough into a lightly oiled large bowl. Cover with plastic food wrap (oiled lightly) or a clean tea towel. Set to one side in a warm place, allowing it to rise. Leave for around 45 minutes. It is ready when it has doubled in size.
  6. Preheat the oven to 230ºC/450ºF/Gas 8. Put three heavy baking sheets or trays into the oven, to warm them.
  7. Punch the dough down. Flour the work surface lightly again. Place the dough onto the surface, then divide into three evenly sized balls or pieces. Cover two of the balls or pieces in lightly oiled plastic wrap and set aside while you work on the first ball or piece.
  8. Roll out the first ball or piece. Aim for a shape somewhat akin to a teardrop or pear. The thickness to aim for is around 5 to 8mm (1/2 to 1/3 inch), with the length approximately 25cm (10 inches) and the width approximately 13xm/5 inches wide.
  9. Preheat the grill on high. Remove the baking sheets or trays from the oven while using oven mitts. Place the naan on the hot sheet or tray, then bake for 3 to 4 minutes.
  10. Remove from the oven when it has puffed up. Place until the hot grill just for a few seconds. It should brown slightly, then it's done.
  11. Repeat for each remaining ball or piece of dough. Cooked naans should be wrapped in a clean tea towel to keep warm.
  12. Serve immediately. Spread melted butter or ghee or some favorite edible oil on the naans and serve with the main meal. Naan is always best served warm.
    • Naan can be torn or cut into halves or quarters for sharing.

Flavorsome Variations to Plain Naan

  1. Flavor the naan differently. Depending on the dish and your own preferences, you can improve on the flavor of naan beyond the plain version. Here are some suggested flavoring changes:[1]
    • Peppered naan bread: Brush the rolled-out naan dough with butter, oil or ghee and sprinkle with plenty of freshly ground coarse black pepper.
    • Spicy naan: Add 1 teaspoon of ground coriander and 1 teaspoon of ground cumin to the flour in the step adding flour. Mix well. For a very spicy naan, also add 1/2 teaspoon of hot chili powder.
    • Onion naan: Add 1/2 cup very finely chopped or grated onion to the dough before kneading. Mix in well. This can make the dough soggy, so either press liquid from the onion or reduce the amount of egg added.
    • Wholemeal naan: Substitute wholemeal bread flour for the standard bread flour.
    • See also Make a Kashmiri Naan Thool, How to make cheese stuffed naan and Make Baking Soda Naan on a Griddle for other variants on naan breads.
    • Poppy seed naan: See the following suggested recipe.

Poppyseed Naan Bread

  1. Pour warm water into a small bowl. Add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
  2. Blend in the warm milk, egg, yogurt and melted butter. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
  3. Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
  4. Preheat oven to 260ºC or 500ºF, or your oven's highest setting. Set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler (top-down grill).
  5. Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place the balls on an oiled plate and cover with lightly oiled plastic wrap. Let the balls rest for 10 to 15 minutes.
    • Roll out and stretch each ball until it is about {{safesubst:#invoke:convert|convert}} long and {{safesubst:#invoke:convert|convert}} wide.
    • Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
  6. Bake at 260ºC or 500ºF for about 4 to 5 minutes. Bake until the bread is puffed and has brown spots. Transfer to a wire rack, returning the pizza pan to the oven to keep it hot. Place the bread under the broiler (top-down grill) until 'charcoal' dots appear on the surface. Wrap the finished bread in a towel while baking the remaining loaves.



Tips

  • Serve hot with curry.
  • This makes 6 servings.
  • After the naans turn golden brown take them out of the oven and apply butter
  • Before placing the naans on the hot stone, take the rolled Naan and flip them between the palms and place on the ceramic stone into the oven.
  • Sprinkle freshly chopped coriander leaves and sesame. Press on them lightly after sprinkling.
  • The naans should be rolled out thick, about 1/4" thickness is suitable.
  • Use a pizza stone for baking the naans. If a pizza stone is not available use a ceramic stone. When preheating the oven, place the stone on the grill at middle level.

Warnings

  • Care should be taken not to flatten the Naans too much while rolling like a roti. Else Naans will turn out to be really hard.

Things You'll Need

  • Plain naan:
    • Saucepan
    • Small bowl for yeast preparation
    • Flour sifter
    • Large mixing bowl
    • Mixing implement
    • Cover for the bowl (for example, a clean tea towel)
    • Baking sheet(s)
    • Parchment paper or a silicone sheet
    • Rolling pin
  • Naan with seeds:
    • A bowl to mix the ingredients

Related Articles

Sources and Citations

  1. ↑ 1.0 1.1 1.2 Ingram and Shapter, The Bread Bible

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