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
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.
Another Version of Naan Bread:
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