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Curious about what is in an Indian cook’s pantry? I made a free printable just for you. If you are just diving into Indian cooking, this Indian pantry listwill be helpful to you. You probably already have some of these ingredients. Pro-tip, spices and sometimes vegetables, in an Indian market are much cheaper than at the supermarket.
An easy version of a soft, pillowy flatbread made in a food processor. Homemade Naan is my favorite flat bread and so easy.
For a Naan recipe with yogurt and butter check out the Butter Naan Recipe post.
Why you should make homemade Naan bread
It’s easy, cheaper than store bought and waaayyyyyy bettah! How’s that for an answer? Seriously, at least try it.
Every time I make this, I ask myself, ‘Self, why don’t you make this everyday?’. It’s THAT good.
You can also make an extra batch of dough while you have the food processor out and refrigerate the extra dough for tomorrow. Just be sure to rise it the next day as if you just got it out of the food processor. It may take longer because the yeast needs to come to room temp before it does its magic.
What is Naan?
Naan is a flatbread that most likely originated in the Middle East or India. Different variations have evolved. Yeast is a common leavener but baking soda has been used somewhat in recent years. Milk or yogurt may be added for flavor. You may also season the dough with spices.
The bread is common in Indian and Middle Eastern cuisine and is growing in popularity in the U.S. and Great Britain. It is typically served with dinner or used as a snack.
You can make a Naan Burger, Naan Wrap, Naanwich or smother with butter and jam, my favorite. You can use it like pizza dough and make a pizza. I like to eat it with butter and jam and have it with my tea.
The bread is soft, pillowy and slightly chewy. Kids LOVE it!
For some robust cheesey goodness, try dipping Naan in some Welsh Rarebit. Live a little.
If you create this little gem, let us know. Take a picture of it and #FusionCraftiness so we can all see on Instagram. Do you have any other uses for Naan? Let us know by leaving a comment.
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
Easy Indian Naan Bread Recipe
Yield: 8 Naan
Prep Time: 1 hour30 minutes
Cook Time: 16 minutes
Total Time: 1 hour46 minutes
An easy and tasty authentic Indian bread. Make this easy Naan in your food processor.
Ingredients
1/2 cup warm water
1 tsp yeast
1 tsp sugar
1/4 cup olive oil + more for frying
1 egg
2 cups all-purpose flour (277 grams)
1 tsp salt
Instructions
Place first three ingredients in a small bowl and set aside until foamy, about 10 minutes.
In another small bowl add oil and egg, beat lightly to emulsify the egg.
In a food processor add flour and salt, pulse to blend salt.
Add yeast water when ready at a slow stream while blending.
Add the oil and egg mixture in the same manner, slowly until the dough comes apart from the side. Stop adding the oil mixture at this point. Blend for another 30 seconds.
Turn out onto a lightly floured surface, kneading until smooth. Place in a large bowl that has been oiled with cooking spray or oil, flip and cover with plastic. Place in a warm place to rise, until double in size, about 1 hour.
Roll out dough onto floured surface.
Divide into 8 pieces evenly and keep under a kitchen towel or plastic to keep from drying out.
Preheat an oiled skillet over medium heat.
Take each dough and roll out into a circle, about 1/4 inch thick.
Cook in skillet, flipping when golden brown on one side, cook until other side is done. Repeat with remaining dough.
Brush with melted butter or olive oil (optional)
Notes
I like to weigh my flour with baked goods. I live at high altitude and flour can get packed down so my recipes may not turn out like yours. Weighing is the most accurate method with flour.
It is made primarily from white flour or wheat flour and a leavening agent (usually yeast), which results in the formation of air pockets in the dough that impart fluffiness and softness. Other ingredients used to make naan include warm water, salt, ghee (clarified butter), and yogurt.
So in short, use bread flour if you have it. But if you don't, I wouldn't make a special trip to the supermarket because this naan is excellent made with all-purpose/plain flour too; Yeast – Instant / rapid-rise yeast is called for here.
Naan is essentially a leavened flatbread, which means it contains some form of raising agent to provide its airy texture. Hence for this naan, the raising agent we will be using is yeast. Other variations do exist which may utilise self raising flour or baking powder/baking soda.
Naan bread also has a buttery flavor due to the ghee and buttermilk in the dough, which adds an extra dimension of flavor compared to pita bread's more neutral taste.
Naan traditionally is plain flat bread made using bread flour, Yeast, salt and water. Its cooked in tandoor. Salt could be optional if you are having naan with a curry. (Cause curry usually has salt and the bread might not need it).
So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place. Each place may have their own recipe to make these.
Aside from more general 'bread' ingredients such as salt, a little sugar, water and some oil, a lot of naan recipes contain yogurt as well. Yogurt can serve a few functions. If you use it with baking soda, it provides the acid that the soda needs to become activated and leaven the bread.
Naan is a leavened bread (meaning it uses yeast), while roti is an unleavened bread (meaning it doesn't). The different ingredients give a far different texture: naan is soft and chewy, while roti is dense and thin.
The CO2 causes the bread to rise and all the other compounds, including the yeast it self makes the bread taste like bread. The reason some would use baking powder is that it impart a different flavor than baker's yeast. It also acts a lot faster.
If your heat is too low, the naan bread will dry out before bubbles start forming. The heat is too high. If your heat is too high, the underside can start burning, so you'll need to flip it before it can start puffing up and before bubbles can start forming.
To make homemade naan bread, you'll start by activating the yeast with water and sugar, letting it bloom for 5 to 10 minutes. Then you'll add the flour, milk, salt, sugar, and egg until you get dough that forms a sticky ball.
And like those fluffy spuds, this soft flatbread has little nutritional value. Most naan recipes call for Greek yogurt to give it that airy texture. But that's more than offset by less healthy ingredients like white flour, sugar, and oil.
Naan is usually made from Maida ( whitest form of flour) which is not quite good for health. On the daily basis, if consumed, it can give rise to many stomach disorders like constipation and irritable bowel syndrome. It can kill your appetite giving rise to many undesirable health issues.
Ingredients. Most flatbreads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter.
Naan is traditionally made with all-purpose (wheat) flour, which is not gluten-free. But the gluten provides a stretchy element that can be tricky to replicate with gluten-free alternatives.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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