Naan or Indian Flatbread Recipe
Easiest way to make a naan flatbread at home without too many ingredients. This delicious Indian recipe is good with everything!
Preparation: 20 Minutes Cooking time: 35 Minutes Flour Rising and Blooming : 1 Hour Total time: 1 Hour 55 Minutes Quantity: 6 servings 148 calories per serving [ratings]
Ingredients for Naan or Indian flatbread
- 1 sachet dry yeast (7 grams)
- 300g white bread flour (strong) and handful for dusting
- 1 tbsp nigella seeds
- Half tsp salt
- 2 tsp golden caster sugar
- half tsp baking powder
- 25g melted butter and 3 tbsp extra for brushing over (can be substituted with melted ghee)
- 150 ml natural yogurt (beaten)
- 125 ml water (lukewarm)
How to prepare Naan or Indian flatbread
- Grab a bowl and pour 125 ml lukewarm water along with the dry yeast. Sprinkle 1 tsp caster sugar and let it settle for around 10-15 minutes.
- Wait until it changes appearance and becomes froth-like
- Grab another large bowl and place the remaining caster sugar, flour, baking powder and about half a teaspoon of salt inside.
- Whisk the ingredients together briskly with a spatula.
- Take this note into account: The recipe can be prepared without including the baking powder although since the naans are cooked in a short and quick process the baking powder helps to raise and cook the naans effectively.
- Now, make a well in the center of the mixed flour. You would like to pour the melted butter in the center portion along with the yoghurt.
- Sprinkle nigellea seeds over the top.
- Now hold the frothy yeast liquid mixture and pour in slowly at intervals while also stirring to bind the flour mixture together.
- Do not add too fast or excess amounts of water otherwise the dough will become damp and sticky.
- When the right amount of liquid has been added, begin kneading from the inside of the bowl. Then, dust a flat even surface with flour and take out your dough over it.
- Knead with your hands to smooth out the dough so that the final dough is plump and soft and also stretchy at the same time.
- Remember, if the dough is too wet you can always add a handful of flour in the end. In case it’s too dry and clingy sprinkle warm water and knead together to make it adequately smooth.
- Grab a bowl to place the prepared dough. First grease its inner walls with ghee or butter and then make your dough into a ball and place inside.
- Cover it with a tea towel and let it settle for around an hour. If it hasn’t doubled in size leave it for an extra 15 minutes.
- Divide the dough into equal-sized 6-8 balls (8 balls if you’d like smaller sized naans or flatbread). Grab a baking tray and dust it with flour.
- Place the dough balls on it and cover them with a slightly wet tea towel.
- You’d like to cook out the naans now so place a non-stick frying pan over the stove top. Set the flame to full high.
- Take a dough ball and roll it with the rolling pin on a dusted surface.
- Shape it like a tea drop (or circular shape) measuring 21 cm at the length and 13 cm at the width.
- Place the naan on the preheated frying pan; carefully laying it to avoid any crease formation.
- Carefully watch the naans while they become charred or you might burn them. The naan will puff up a little and you will want to turn and check after 2 minutes. Now flip it and cook the alternate side until black patches appear indicating that they are cooked through to the center.
- Depending on the heat, each side can take about 2-4 minutes so you have to monitor it manually.
- For the final baking touch, preheat the oven to its lowest temperature.
- Place the cooked naan onto a baking sheet and brush it over with pre-melted butter or ghee. Then, cover it with aluminum foil.
- Now cook the remaining dough balls into puffy naans in a similar manner brushing their upward facing sides with melted butter or ghee.
- Place each naan above the other, inside the oven so that they stay warm for the final serve.
- The soft and light naans or Indian flatbreads scented with fresh melted butter are ready to serve.
- You can partner them with the curry of your choice and serve at lunch or dinner so that everybody enjoys their full share of the meal.
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Another Version of Naan Bread:
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