Easy Indian Naan

I bet your favorite thing in an Indian restaurant is the naan. Chewy, bubbly, and buttery bread hot from the tandoor oven. Easy Indian naan is just that, easy. You will want to serve this easy Indian naan with every meal.

Makes 4 large Naan 


1 cup all purpose white flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon yeast

1/4 cup whole fat yogurt, room temperature

1/2 cups warm water

1/4 teaspoon sugar

1 1/2 teaspoons oil

Optional items:

3 garlic cloves finely chopped

3 tablespoons finely chopped cilantro

1/4 cup ghee or butter, melted

Sift the flour, salt and baking soda into a large bowl. Set aside.

In a mixing bowl add the tepid water and sprinkle the yeast on top, stir.

When the yeast mixture bubbles make a well in the center of the flour mixture. Pour the yeast into the well along with the yogurt and oil. Mix together and allow to rest for 5 minutes. Then knead the dough, if it is very wet, add more flour a tablespoon at a time. Form into a ball and rub oil over the dough and allow to rise for 1 hour until doubled.

When the dough has slightly risen divide into 4 pieces. Knead each dough pieces into a ball and place onto a baking sheet. Dust each piece with flour and covered with a tea towel.

Remove one dough ball from the baking sheet onto a lightly floured surface. Stretch into a naan shape and roll out until 1/4 inch.

Heat a cast iron skillet to the smoking point. Pick up a naan and dust excess flour off, place in one hand, sprinkle with water and slap into the hot cast iron skillet. Cook until bubbles form then flip over to brown quickly on the other side. If you have a gas flame it works great to flip that over onto the grates and allow to brown. It gives the appearance of being cooked in a tandoor oven.

Remove from skillet and place onto another baking sheet drizzle butter or ghee over the bread (and optional items also) and place in a warm oven. Repeat with the remaining naan. Enjoy!

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