A Traditional Indian Bread for Any Meal
This authentic naan recipe features yogurt as a unique ingredient, which creates an incredibly soft and fluffy texture. Originating from Central Asia and India, this bread is ideal for scooping up curries or stews. Ready in about 90 minutes (including rise time) with a warm, chewy texture.
Ingredients
Directions
Bloom the yeast. In a large bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes, until the mixture is foamy.
Mix the dough. Add the yogurt, salt, and melted butter to the yeast mixture and stir. Gradually add the flour, a cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it is smooth and elastic.
Allow the dough to rise. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.
Divide and shape. Punch the dough down gently and divide it into 8 equal pieces. Roll each piece into a teardrop or oval shape, about 1/4 inch thick.
Cook the naan. Heat a large non-stick skillet or cast iron pan over medium-high heat. Place a piece of naan in the hot pan. Cook for 1-2 minutes, until bubbles form on the surface. Flip the naan and cook for another 1-2 minutes, until it is golden brown and puffy. Critical Tip: Do not overcrowd the pan. Cook one piece at a time for best results.
Final step. Brush the hot naan with melted butter or ghee and sprinkle with fresh cilantro and nigella seeds before serving.
Naan Recipe Soft and Fluffy for Dipping
Serves: 8 People
Prepare Time: 45
Cooking Time: 90
Calories: 200
Difficulty:
Easy
A Traditional Indian Bread for Any Meal
This authentic naan recipe features yogurt as a unique ingredient, which creates an incredibly soft and fluffy texture. Originating from Central Asia and India, this bread is ideal for scooping up curries or stews. Ready in about 90 minutes (including rise time) with a warm, chewy texture.
Ingredients
Directions
Bloom the yeast. In a large bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes, until the mixture is foamy.
Mix the dough. Add the yogurt, salt, and melted butter to the yeast mixture and stir. Gradually add the flour, a cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it is smooth and elastic.
Allow the dough to rise. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.
Divide and shape. Punch the dough down gently and divide it into 8 equal pieces. Roll each piece into a teardrop or oval shape, about 1/4 inch thick.
Cook the naan. Heat a large non-stick skillet or cast iron pan over medium-high heat. Place a piece of naan in the hot pan. Cook for 1-2 minutes, until bubbles form on the surface. Flip the naan and cook for another 1-2 minutes, until it is golden brown and puffy. Critical Tip: Do not overcrowd the pan. Cook one piece at a time for best results.
Final step. Brush the hot naan with melted butter or ghee and sprinkle with fresh cilantro and nigella seeds before serving.
