Naan Bread Recipe

Naan is an essential accompaniment to hot meals. It is considered as a staple food in South and Central Asia, including India, Pakistan, Uzbekistan, Tajikistan, Afghanistan and the surrounding region. In Turkic language, the bread is called as nan. During Mughal times, naan was a popular breakfast food and was eaten with kabab or keema.

Naan bread is generally baked on a flat or slightly concave iron griddle, known as tava or in a clay oven. It comes in a large variety of flavors. Naan can be filled with potatoes or other stuffs. Keema naan is stuffed with a minced meat (mutton or lamb) mixture. Kashmiri and Peshwari naan are stuffed with a mixture of raisins and nuts.

Just like pita bread, naan is leavened using yeast. In some modern recipes, baking powder is used instead of yeast. Yogurt or milk is also used to provide a thickness and greater volume to naan. Once the dough is kneaded, it is kept aside for a few hours. Cumin and nigella seeds are used as seasoning in the dough. A typical naan recipe includes a mixture of white flour, a yeast culture, salt and yogurt to make elastic, smooth dough. Naan is brushed with butter or ghee and served hot. Following are some easy to make naan bread recipes that you can try at your own to provide an excellent accompaniment for your meals.

Recipes #1

Ingredients

4 ½ white four
1 package active dry yeast
1 egg, beaten
1 cup warm water
3 tbsp milk
¼ cup butter, melted
¼ cup white sugar
2 tsp minced garlic (optional)
2 tsp salt

Preparation

First, in a large bowl, dissolve yeast in warm water. Allow it to stand for about 10 minutes, until it becomes bubbly.

Then add sugar, flour, egg, milk and salt to prepare soft dough. Knead it on a lightly floured surface for about 6-8 minutes, until it becomes smooth.

Then place the dough in a well-greased bowl and cover it with a damp cloth. Keep the dough aside for about 1 hour. Let double the volume of dough.

Then mix the minced garlic in the dough and knead it well. Make small balls from the dough and place them in a tray. Cover with a towel for about 30 minutes in order to make it double in size.

During this second rising, preheat the grill to high temperature. On the lightly oiled grill, shape each dough ball into a thin circle. Cook it for about 2-3 minutes, until it becomes light brown and puffy.

Brush the uncooked side with butter and turn over the bread. Then brush cooked side with butter and bake it for about 2-4 minutes. Then remove the bread from grill. Now your hot naan bread is ready to serve.

Recipes #2

Ingredients

250g white flour
2 tbsp vegetable oil
2 tsp sugar
130ml milk
½ tsp baking powder
1 tbsp butter
Chopped garlic and fresh coriander (for the topping)
Poppy seeds or nigella seeds or sesame seeds (for topping)

Preparation

First let’s prepare the dough. Sift flour, baking powder, salt and sugar into a bowl. In another bowl, combine together oil and milk.

Prepare a well at the center of flour mixture and pour the liquid mixture into it. Mix it well to make a soft, smooth dough. Knead it well for about 8-10 minutes.

Place the dough into a greased bowl and cover it lightly with a wet towel. Keep it in a warm place at least for one hour, until it doubles in size. Then make small balls of dough.

Preheat the grill to medium heat and keep a baking sheet on the grill to heat.

Shape the dough balls into flat, thin bread, ideally in a teardrop shape. Sprinkle seeds of your choice, garlic and coriander for topping and press it into the surface of the dough.

Place the naan on the hot baking sheet and grill for about 1-2 minutes, until it becomes lightly brown.

Brush it with butter and serve hot.