Naan (Indian bread)

Name: Naan (Indian bread)
Ingredients: 4 cups flour 1 packet dry yeast 1 tablespoon sugar 1/4 cup warm water 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 cup yogurt 3/4 cup warm milk olive oil coarse sa

Pasta/Pizza - Naan (Indian bread) by Roxelana P. - Recipia

Naan (Indian bread) made at home When I want something warm and quick to pair with a heartier dish, naan always comes to mind. I usually make it on evenings when I don't feel like turning on the oven, but still want something fresh. I found it surprisingly simple the first time, so I kept repeating the recipe, especially when I need something to 'dip'. Quick info Total time: About 1 hour and 30 minutes (includes rising) Preparation time: 20 minutes Cooking time: 16 minutes (approx. 2 minutes on each side x 8 pieces, overlapping if you have a large skillet) Servings: 8 pieces Difficulty: Easy to medium Recipe type: Indian bread, quick skillet flatbreads Ingredients 4 cups flour 1 packet dry yeast 1 tablespoon sugar 1/4 cup warm water 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 cup yogurt (I usually use plain yogurt, not too sour) 3/4 cup warm milk Olive oil Coarse salt Dried herbs (to taste) Preparation method 1. In a small bowl, dissolve the sugar in the warm water. Add the yeast and set the bowl aside for about 10 minutes until it becomes frothy on top. 2. In a large bowl, mix the flour with the baking powder and baking soda. Combine the yogurt with the milk until smooth. 3. Pour the yogurt and milk mixture over the activated yeast. Then pour this liquid over the dry mixture in the large bowl. 4. Knead by hand until you get a slightly sticky but firm dough. Don't over-knead, the dough doesn't need to be elastic like traditional bread. 5. Place the dough in a bowl greased with a little oil, cover it with a damp towel, and let it rise for an hour at room temperature. 6. Once it has risen, divide the dough into 8 equal pieces. I grease my hands with a little oil to prevent sticking and shape each piece into an oval about half a centimeter thick. 7. Heat a non-stick skillet (or cast iron, if available) well. Place one oval of dough in the hot skillet. Brush the top with a little olive oil and sprinkle some dried herbs on top. 8. Cover the skillet with a lid and let it cook over medium to high heat for about 2 minutes. Flip the naan to the other side, brush with a little oil, add more dried herbs, and let it cook for another 2 minutes with the lid on. 9. Remove each naan directly onto a clean kitchen towel. Sprinkle coarse salt over them while they are warm. Why I make the recipe often I love that it doesn't require an oven and I don't have to wait for hours for it to rise. The naan comes out soft and slightly elastic, good both plain and alongside other dishes. It’s made with basic ingredients, without complicated steps. Tips and variations Tips If you want fluffier naan, don’t roll each piece too thin. It’s important to cover the skillet; otherwise, they won't cook evenly and won't puff up as well. The olive oil shouldn’t be used excessively, just enough to prevent sticking and add a bit of flavor. Substitutions Yogurt can be replaced with plant-based yogurt for a dairy-free version, but the final texture will change slightly. Milk can also be plant-based or water if you don’t have anything else on hand, but the taste will be a bit different. You can also use fresh yeast (about 20g), but it needs to be completely dissolved at the beginning. Variations For more flavor, add crushed garlic or cumin/onion seeds to the dough. Dried herbs can be anything you like: oregano, thyme, coriander, or Indian blends. If you want naan to be crispier on the outside, roll it thinner and cook it for a few extra seconds. Serving ideas Naan pairs well with curry, cream soup, hummus, or thick sauces. I sometimes use it for quick sandwiches or as a base for skillet mini-pizzas. Frequently asked questions 1. Can I make naan without baking powder and baking soda? You can skip one of them, but the texture won't be as airy. Baking powder and baking soda help with rising and a fluffier consistency. 2. Is it necessary to let the dough rise for an hour? It’s important for the yeast to do its job and for the dough to be easier to roll out, but if it’s very warm in the kitchen, it might be ready in 45 minutes. 3. What can I substitute for dry yeast? You can use fresh yeast (about 20g), dissolved in water with sugar. If you have no yeast at all, it won’t be classic naan, but something between a flatbread and a tortilla. 4. Can naan be cooked in the oven? Yes, at high temperature on a hot tray, but in a skillet it cooks faster and is closer to the original version from India. 5. Why is the dough sticky? The dough should be slightly sticky, but if you can’t work with it at all, sprinkle a little flour on your hands while shaping it. Nutritional values Estimate per piece (out of 8, without added oil for serving): approximately 210-230 kcal, 6g protein, 40g carbohydrates, 3g fat. Values may vary depending on yogurt and milk. Salt and oil on the surface can increase values by 10-20 kcal/piece. Storage and reheating Naan is best warm, immediately after it’s made. If there are leftovers, I wrap it in a towel and keep it at room temperature until the next day. To reheat, I place it for a few seconds in a dry skillet, without oil. It doesn’t store as well in the fridge and becomes harder. Tags: indian bread, naan, flatbreads

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