Traditionally they are baked inside a very hot clay tandoor oven, with charcoal or wood fire.
The naan bread are stuck to the inside of the oven just like the picture below.
The tandoor oven retains very high heat, up to 900°F and hence fills the inside of the flat bread with air pockets and bakes them to perfection.
In a modern day kitchen, we do not have a tandoor oven, but you can make naan at home with a hot cast-iron skillet on the stove stop, or bake in the oven.
The naan turn out extremely delicious, soft, puffy, airy, with the beautiful golden brown spots on the surface.
Naan Bread (The Best Recipe)
Naan – easy naan bread recipe using a cast-iron skillet. Soft, puffy with brown blisters just like Indian restaurants. This is the best recipe online!
Prep: 80min
Total: 90min
Yield: 8
Serving Size: 1 g
Nutrition Facts: servingSize 1 g, calories 295 kcal, Carbohydrate 48 g, Protein 8 g, Fat 8 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 46 mg, Fiber 2 g, Sugar 2 g, unSaturated Fat 5 g
Ingredients:
- 1 teaspoon sugar
- 1/2 cup warm water
- 1/4 oz. active dry yeast ((2 1/4 teaspoons) )
- 2 1/4 cups all-purpose flour
- 1/2 cup plain yogurt
- 1/2 teaspoon salt
- 1 tablespoon oil
- some oil (for greasing the skillet)
- 3 tablespoons melted butter
Instruction:
- In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
- Add the yeast mixture, yogurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size, about 1 hour.
- Divide the dough into 8 equal portions. Roll the dough to a 8â circle using a rolling spin.
- Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
- Brush the naan with the melted butter, serve warm.
Naan recipe – fluffy, bubbly, chewy!
Recipe video above. This is a recipe for naan bread that’s fluffy, bubbly and chewy, just as it should be. Nobody will ever mistake this for just another basic flatbread! Perfect for slopping up your favourite Indian curries – yet so good that you’ll happily devour it plain, straight out of the skillet.Bearing in mind that we aren’t cooking in nuclear-level 480°C hot tandoors, see in post for background notes on how I find this recipe to most closely replicates restaurant naan. Makes: 6 naans, ~15-16cm / 6 – 7″ diameter. For more Indian recipes, browse the Indian collection.
Prep: 20min
Serving Size: 1 serving
Nutrition Facts: calories 223 kcal, Carbohydrate 29 g, Protein 5 g, Fat 10 g, Saturated Fat 6 g, Trans Fat 1 g, Cholesterol 36 mg, Sodium 277 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving
Ingredients:
- 1 tsp instant / rapid rise yeast ((Note 1))
- 1/2 cup warm tap water ((~40°C/105°F in temperature))
- 1 tbsp white sugar
- 2 tbsp milk (, full fat (low fat ok too))
- 1 1/2 tbsp whisked egg (, at room temp (around 1/2 an egg, Note 2))
- 1/2 tsp salt (, cooking / kosher)
- 1 3/4 cups bread flour (, or all-purpose/plain (Note 3))
- 30g / 2 tbsp ghee or unsalted butter (, melted (Note 4))
- 30g / 2 tbsp tbsp ghee or butter (, melted (Note 4))
- 1 small garlic clove (, for Garlic Butter option (Note 5))
- Nigella seeds
- Coriander/cilantro (, finely chopped)
- Shredded cheese ((for cheese naan) – Monterey Jack, cheddar, tasty, colby, anything that melts (shred yourself) (Note 6))
Instruction:
- {‘@type’: ‘HowToStep’, ‘text’: ‘Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.’, ‘name’: ‘Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-0-0’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Egg and milk: Whisk milk and egg together.’, ‘name’: ‘Egg and milk: Whisk milk and egg together.’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-0-1’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Flour: Sift flour and salt into a separate bowl.’, ‘name’: ‘Flour: Sift flour and salt into a separate bowl.’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-0-2’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.’, ‘name’: ‘Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-0-3’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 – 1.5 hrs until it doubles in size. (Note 7)’, ‘name’: ‘Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 – 1.5 hrs until it doubles in size. (Note 7)’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-0-4’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under (see video).’, ‘name’: ‘Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under (see video).’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-0-5’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.’, ‘name’: ‘Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-0-6’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Roll out: Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 – 4mm / 0.12 – 0.16″ thick rounds (about 16cm / 6.5″ wide).’, ‘name’: ‘Roll out: Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 – 4mm / 0.12 – 0.16″ thick rounds (about 16cm / 6.5″ wide).’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-0-7’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)’, ‘name’: ‘Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-0-8’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.’, ‘name’: ‘Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-0-9’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn’t get too hot.’, ‘name’: ‘Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn’t get too hot.’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-0-10’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!’, ‘name’: ‘Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-0-11’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Cheese Naan:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Roll out a naan per above directions. Brush with plain butter or garlic butter. (Note 5) Place a mound of cheese in the middle – about 1/4 cup, lightly-packed. Bundle it up, money bag-style, then twist to seal.’, ‘name’: ‘Roll out a naan per above directions. Brush with plain butter or garlic butter. (Note 5) Place a mound of cheese in the middle – about 1/4 cup, lightly-packed. Bundle it up, money bag-style, then twist to seal.’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Turn upside down so the smooth side is up. Roll out to 6-7mm / 1/4″ thick rounds.’, ‘name’: ‘Turn upside down so the smooth side is up. Roll out to 6-7mm / 1/4″ thick rounds.’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Heat a well-seasoned cast iron skillet preheated over high heat, but not until the skillet is smoking. Cook naan for around 1 1/2 minutes on the first side until golden – it will puff up! Turn and cook the other side for around 45 seconds.’, ‘name’: ‘Heat a well-seasoned cast iron skillet preheated over high heat, but not until the skillet is smoking. Cook naan for around 1 1/2 minutes on the first side until golden – it will puff up! Turn and cook the other side for around 45 seconds.’, ‘url’: ‘https://www.recipetineats.com/naan-recipe/#wprm-recipe-58510-step-1-2’}]}
How to make incredible NAAN at home
FAQ
What is traditional naan made from?
A typical naan recipe involves mixing white or whole wheat flour (also known as maida) with active dry yeast, salt, and water. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 g or 3.5 oz each), which are flattened and cooked.
Why is naan healthier than bread?
Simply put, naan is more nutrient-dense than pita or white bread. While it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its relatively generous amounts of protein and fiber.
Should naan be soft or hard?
Think of a pizza chef curling and bending the pizza dough in the air – it gets a long, stretchy texture, which is perfect for naan bread. As with any dough, do it by feel. It should be soft and sticky, so if it feels dry, just add more liquid.
What flour is naan bread made from?
Naan is a popular variety of Indian leavened bread made with wheat flour maida (just an Indian name for all-purpose flour) and cooked traditionally in a clay oven. Before getting too deep into the air pockets of this soft pillowy bread, I’d like to clarify something. Naan is bread, just like chai is tea.
