Homemade Naan BreadHomemade Naan BreadHomemade Naan Bread
This is a recipe for authentic naan bread. While we aren't cooking in traditional tandoor ovens, this recipe closely replicates restaurant-quality naan with a perfect texture. The recipe includes variations for garlic naan and cheese naan.
Prep Time
20m
Cook Time
2h 30m
Servings
6 servings
Difficulty
intermediate
IngredientsIngredientsIngredients
Ingredients
- Instant/rapid rise yeast1 tsp
- Warm tap water (40°C/105°F)1/2 cup
- White sugar1 tbsp
- Milk, full fat2 tbsp
- Whisked egg, at room temp1 1/2 tbsp
- Salt, cooking/kosher1/2 tsp
- Bread flour (or all-purpose/plain)1 3/4 cups
- Ghee or unsalted butter, melted2 tbsp
For Finishing
- Ghee or butter, melted2 tbsp
- Small garlic clove, crushed (for Garlic Butter option)1 whole
- Nigella seeds (optional) to taste
- Coriander/cilantro, finely chopped (optional) to taste
For Cheese Naan (Optional)
- Shredded cheese (Monterey Jack, cheddar, etc.)1/4 cup per naan
This is a recipe for authentic naan bread. While we aren't cooking in traditional tandoor ovens, this recipe closely replicates restaurant-quality naan with a perfect texture. The recipe includes variations for garlic naan and cheese naan.
InstructionsInstructionsInstructions
Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
Whisk milk and egg together in a separate bowl.
Sift flour and salt into a large bowl.
Make a well in the flour, add yeast mixture, butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
Cover the bowl with cling-wrap, then leave in a warm place for 1-1.5 hours until it doubles in size.
Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under.
Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.
Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3-4mm thick rounds (about 16cm wide).
Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towel (unless already well seasoned). Set over high heat until you see wisps of smoke.
Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden/slightly charred and the surface becomes bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.
Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet.
Brush freshly cooked naan with melted butter or ghee (or garlic butter). Sprinkle with nigella seeds and coriander if desired. Serve hot!
For Cheese Naan: Roll out a naan per above directions. Brush with butter. Place a mound of cheese in the middle (about 1/4 cup). Bundle it up, money bag-style, then twist to seal. Turn upside down so the smooth side is up. Roll out to 6-7mm thick rounds. Cook in a preheated skillet that's not quite smoking hot, for around 1 1/2 minutes on the first side until golden, then flip and cook the other side for around 45 seconds.
Prep Time
20m
Cook Time
2h 30m
Servings
6 servings
Difficulty
intermediate
IngredientsIngredientsIngredients
Ingredients
- Instant/rapid rise yeast1 tsp
- Warm tap water (40°C/105°F)1/2 cup
- White sugar1 tbsp
- Milk, full fat2 tbsp
- Whisked egg, at room temp1 1/2 tbsp
- Salt, cooking/kosher1/2 tsp
- Bread flour (or all-purpose/plain)1 3/4 cups
- Ghee or unsalted butter, melted2 tbsp
For Finishing
- Ghee or butter, melted2 tbsp
- Small garlic clove, crushed (for Garlic Butter option)1 whole
- Nigella seeds (optional) to taste
- Coriander/cilantro, finely chopped (optional) to taste
For Cheese Naan (Optional)
- Shredded cheese (Monterey Jack, cheddar, etc.)1/4 cup per naan
InstructionsInstructionsInstructions
Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
Whisk milk and egg together in a separate bowl.
Sift flour and salt into a large bowl.
Make a well in the flour, add yeast mixture, butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
Cover the bowl with cling-wrap, then leave in a warm place for 1-1.5 hours until it doubles in size.
Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under.
Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.
Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3-4mm thick rounds (about 16cm wide).
Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towel (unless already well seasoned). Set over high heat until you see wisps of smoke.
Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden/slightly charred and the surface becomes bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.
Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet.
Brush freshly cooked naan with melted butter or ghee (or garlic butter). Sprinkle with nigella seeds and coriander if desired. Serve hot!
For Cheese Naan: Roll out a naan per above directions. Brush with butter. Place a mound of cheese in the middle (about 1/4 cup). Bundle it up, money bag-style, then twist to seal. Turn upside down so the smooth side is up. Roll out to 6-7mm thick rounds. Cook in a preheated skillet that's not quite smoking hot, for around 1 1/2 minutes on the first side until golden, then flip and cook the other side for around 45 seconds.