Homemade Naan Recipe

Homemade Naan Recipe

Naan Recipe is another tasty Indian flatbread that you can cook at home. This recipe will give you a beautiful soft naan just like the one you can get at the restaurant. 

Naan is similar to roti and chapati but the difference is the naan Indian flatbread recipe contains yeast, unlike roti and chapati. 

Naan Ingredients

• ½  cup of warm water
• 2 ¼  cups of all-purpose flour
• ½  teaspoon of salt
• ½ cup plain yogurt 
• 1 teaspoon sugar
• 3 tablespoons of ghee 
• 1 tablespoon of vegetable oil
• 2 ½ teaspoons of yeast

Directions for Naan

Since this recipe involves yeast, we will do things a little bit differently compared to roti and chapati.

Get a small bowl and put the warm water, sugar, and yeast in. Mix these together and let the mixture rest for about 11 minutes until the water becomes foamy.

If the water does not become foamy, you will know that your yeast is dead and won’t work for this recipe. 

 

Sometimes yeast dies because the water used is very hot. Make sure you use lukewarm water for this recipe. Using cold water also won’t work. The water has to be warm.

After getting the foamy water, pour the mixture into a bowl of flour.

Add the rest of the ingredients (salt, yogurt, ghee, and oil) into the mixture. 

Knead the dough for about 12 minutes until it has become smooth and not sticking to your fingers. 

After kneading, cover the bowl with cling film and let the dough rise for about 60 minutes. 

If your dough does not rise, this means that you used dead yeast. Your dough should double in size during this hour of rest. 

 

At this stage, you can keep the dough in your refrigerator for about 3 days if you are not going to cook now. 

Preheat your non-stick frying pan. 

Divide the dough into 7 or 8  pieces. 

Sprinkle a little flour on the rolling surface and start rolling the pieces one by one. 

If you’re ready to cook, go on and roll the dough in a nice round and flat shape with a rolling pin. 

If you have no rolling pin, you can use a glass soda bottle that has a flat surface. 

Cooking the naan

After rolling, it’s time for the final piece of the puzzle. 

Put the naan on your dry non-stick frying pan that has been preheating on medium heat. 

Cook each side for about a minute until you see the bubbles in the Indian flatbread. Cook until the bubbles are brown but don’t burn the naan. 

After cooking all the pieces, brush some melted butter on the naan.

Put the naan on a tray and cover them with a cloth until you’re ready to serve. 

 

Enjoy your meal!

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