The most sought after Indian bread is Naan and it certainly doesn't need any introduction.
It's amazing how popular this bread is throughout the whole world. Indian food is popular due to curries, but Naan bread has the most admirers.
Most of us would agree that going to an Indian restaurant excites us only because of these hot, buttery, just-out-of-the-tandoor Naan.
Their flaky, crispy, and soft texture makes us all spellbound. Dipping a piece of bread in any creamy gravy and devouring it is certainly a heavenly experience.
Naan bread is primarily a tandoori bread item which is not considered homemade bread. In Indian homes, Naan bread is not consumed on a daily basis, rather mostly relished on special occasions or when we visit restaurants.
In recent, uncertain times, visiting a restaurant is getting complicated and take out food is more popular. Hence, people like me who like to eat fresh naan are so disappointed. Eating cold naan is not the most enjoyable experience.
My husband and I have been experimenting a lot with Naan lately. Mostly, our Naan is good, but this time, it was perfect. It had just the right amount of crispy, soft, and chewy. Finally, after so many months of procrastination, I took a few pics, and the recipe is going to be live on my blog.
It's a really simple recipe in which I have used yeast as a leavening agent and with this, the Naan comes out really soft, fluffy, and crisp.
This recipe is inspired by the buttermilk dinner roll recipe @busybaker, but I have made the changes in the recipe to make it suitable for baking naan.
Which Flour is Used in Making Naan Bread?
I have used all-purpose flour. However, you can certainly use half all-purpose flour and half wheat flour. If you want to taste restaurant-style Naan, you have to use all-purpose flour. The restaurant texture and flavour comes with it. You can just use whole wheat flour as well.
What Can We Serve with Naan Bread?
Naan tastes amazing with all the Indian curries and dal. You can serve Naan sandwich with falafel or tikkas. It's good with any type of dipping sauce and raita too.
You May Want to Check These Recipes which Goes Well With Naan Bread-
Instant Pot Dal Makhani (Healthy Version of Traditional Dal Makhani
Important Points for Making the Perfect Naan-
-- Do not use yeast after expiry dates. They will not rise.
-- Always use warm water for blooming the yeast. Hot water kills yeast.
-- I used instant yeast. If you are using active dry yeast, make sure that you activate it properly.
-- Always preheat the oven with your baking tray inside.
-- Make sure your dough is kneaded really well. Proof it in a warm place. I proof it in the Instant Pot.
-For a light version of Naan, replace butter with 2 tbsp of olive oil.
Baked Naan Bread
- 4 Cup All Purpose Flour+2 tbsp (use equal amount of all purpose flour and whole wheat flour for lighter version)
- ½ Tsp Baking soda
- 1 Tsp Salt
- 7 Gms Instant Yeast
- 1 Tbsp Sugar
- ½ Cup Warm Water
- 4 Tbsp Melted Butter(Use 2 tbsp of olive oil for lighter version)
- 1 Cup Buttermilk (room temp)
- 2 Tbsp Olive Oil
- ¼ Cup Nigella Seeds
- ¼ Cup Chopped fresh cilantro
- In a glass bowl add warm water ,yeast and sugar .Stir it and leave it covered till you deal with other ingredients.
- In a big bowl add all purpose flour and salt. Mix it well.
- Take a big mixing bowl .Add room temperature buttermilk ,4 tbsp melted butter and yeast mixture to it .
- Add baking soda to the liquid mixture . After you add soda ,mixture will be bubbly .
- Add flour salt mixture to it and mix it well.
- Start kneading the dough .Initially it will be all wet ,but after kneading for 7-8 minutes it will become soft and pliable .You can use 1 tbsp of olive oil while kneading the dough. Dough will become super soft .
- Keep it in a warm place for rising .Brush the bowl with olive oil, before placing the dough .
- Let it rise for 1-1.30 hours till it doubles .I proofed it in the Instant pot .
- Remove it after it doubles for second proofing .Make 10 dough balls of the same size.
- Cover it with a soft kitchen towel and leave it for 20-30 minutes for second proofing.
- Preheat the oven on 550 F. Keep the tray inside for preheating.(which you are using for baking)This is really important.
- Roll the naan bread very thin .Use dry flour for rolling .Prick it a little with the help of a fork.
- Sprinkle some nigella seeds and fresh cilantro on top (if you want)
- Place rolled naan bread in preheated tray in the oven .Close the oven door .
- Check your naan bread with glass window .It will take 5-6 minutes for the first batch and later will take less time .Bake it till it has some color on top. Your time can vary a little ,depending on your oven and personal preference.
- Remove it from the oven .Brush leftover butter ,sprinkle more fresh cilantro and serve.
Crystal McAndrews says
Can plain yogurt be used instead of buttermilk?
Can these be frozen?
Can a few be kept in the fridge and reheated in the microwave before eating them?
Hi Crystal ,
Yes you can use plain yoghurt but store bought buttermilk worksbest in proving the dough.
Yes you can freeze it and heat it on a griddle or oven .Do not re heat it in the microwave .It will make Naan Soggy .