Fluffy, Bubbly Naan
Naan Recipe – Fluffy, Bubbly, Chewy!
Naan is a traditional Indian flatbread that is fluffy, bubbly, and chewy! It’s perfect for enjoying with your favorite curry dishes or as a base for wraps. Making naan at home is easier than you think, and it fills your kitchen with a delightful aroma. This recipe allows anyone to whip up delicious naan with simple ingredients and minimal fuss.
Why Make This Recipe
There are several reasons to make naan at home. First, it’s incredibly satisfying to eat something you’ve made from scratch. Second, homemade naan tastes so much better than store-bought versions—it’s fresh, warm, and you can customize the flavors to your liking. Whether you want plain naan, garlic naan, or even cheese naan, this recipe gives you the freedom to experiment.
How to Make Naan
Making naan involves just a few easy steps. The dough may seem simple, but it puffs up beautifully when cooked, resulting in a soft and chewy texture. Let’s dive into the ingredients and directions.
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 is okay 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 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, Note 6)
Directions:
-
Bloom yeast: Mix yeast, warm water, and sugar in a small bowl. Cover with cling wrap and leave for 10 minutes until foamy.
-
Egg and milk: Whisk milk and egg together.
-
Flour: Sift flour and salt into a separate bowl.
-
Add wet ingredients: Make a well in the flour, add the yeast mixture, butter, and egg mixture. Mix with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
-
Proof 1: Cover the bowl with cling wrap and leave it in a warm place for 1 to 1.5 hours until it doubles in size.
-
Cut into 6 pieces: Place the dough on a lightly floured surface, cut into 6 equal pieces, and shape into smooth balls.
-
Proof 2: Place the balls on a lightly-floured tray, sprinkle with flour, cover with a tea towel, and let rise in a warm place for 15 minutes.
-
Roll out: On a lightly-floured surface, flatten a ball with your hand and roll into 3-4 mm thick rounds.
-
Heat skillet: Rub a cast iron skillet with a light coat of oil and heat it until you see wisps of smoke.
-
Cook naan: Place naan in the skillet and cook for 1 to 1.5 minutes until golden and bubbly. Flip and cook the other side for 1 minute.
-
Finishing: Brush with melted butter or garlic butter, sprinkle with nigella seeds and coriander, and serve hot!
Cheese Naan:
- Follow the same initial rolling out steps, but add shredded cheese in the middle, twist to seal, and roll out again before cooking.
How to Serve Naan
Naan is best served warm. Pair it with curry, use it to scoop up dips, or enjoy it with butter or garlic spread on top. It’s a versatile bread that complements various dishes.
How to Store Naan
To store naan, place it in an airtight container or wrap it in foil to keep it warm. You can keep it in the refrigerator for up to 3 days. To reheat, warm it briefly in a skillet or the oven.
Tips to Make Naan
- Make sure your yeast is fresh for the best results.
- Adjust the heat of your skillet to avoid burning the naan.
- Use a combination of ghee and butter for a richer flavor.
- Customize your naan with toppings like herbs or spices.
FAQs
-
Can I use regular all-purpose flour instead of bread flour?
- Yes, you can use all-purpose flour. Your naan will still turn out deliciously fluffy!
-
Is it necessary to use an egg in the recipe?
- The egg adds richness, but you can make naan without it for a vegan version. Just replace it with a bit more milk or water.
-
How do I know when to flip the naan?
- Look for bubbles forming on the surface and a golden color on the underside to know it’s time to flip.
In conclusion, making naan at home is fun and rewarding. Whether you’re enjoying it plain or stuffed with cheese, this recipe will help you create the perfect fluffy, bubbly, chewy naan every time. Enjoy your cooking adventure!
Naan
Ingredients
For the dough
- 1 tsp instant / rapid rise yeast Note 1
- 1/2 cup warm tap water (~40°C/105°F)
- 1 tbsp white sugar
- 2 tbsp milk, full-fat low fat is okay 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)
- 30 g ghee or unsalted butter, melted 2 tbsp (Note 4)
- 30 g ghee or butter, melted 2 tbsp (Note 4)
Optional Toppings
- 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 (Note 6)
Instructions
Preparation
- Bloom yeast: Mix yeast, warm water, and sugar in a small bowl. Cover with cling wrap and leave for 10 minutes until foamy.
- Whisk milk and egg together.
- Sift flour and salt into a separate bowl.
- Make a well in the flour, add the yeast mixture, butter, and egg mixture. Mix with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
- Cover the bowl with cling wrap and leave it in a warm place for 1 to 1.5 hours until it doubles in size.
Shaping
- Place the dough on a lightly floured surface, cut into 6 equal pieces, and shape into smooth balls.
- Place the balls on a lightly-floured tray, sprinkle with flour, cover with a tea towel, and let rise in a warm place for 15 minutes.
- On a lightly-floured surface, flatten a ball with your hand and roll into 3-4 mm thick rounds.
Cooking
- Rub a cast iron skillet with a light coat of oil and heat it until you see wisps of smoke.
- Place naan in the skillet and cook for 1 to 1.5 minutes until golden and bubbly. Flip and cook the other side for 1 minute.
- Brush with melted butter or garlic butter, sprinkle with nigella seeds and coriander, and serve hot.
Cheese Naan Variation
- Follow the same initial rolling out steps, but add shredded cheese in the middle, twist to seal, and roll out again before cooking.
