Naan

Serves 4

150 mins

228 Kcal

If you are craving soft and fluffy naan, this easy naan recipe will ensure that perfect traditional Indian flatbread is prepared right in the kitchen. Smooth and silky inside, just a bit charred at the edges, naan is excellent with curries and gravies or enjoyed steaming hot. You would need the following ingredients to prepare your perfect naan: all-purpose flour, yoghurt, yeast, sugar, warm water, and a pinch of salt. To get that perfect softness of a good naan bread, the dough should be kneaded well and raised to about twice its original size. That's what makes the bread feel airy. The dough is then portioned into small balls, which can be rolled out flat in oval shapes and then cooked in a scorching skillet or even a tandoor oven. Flip halfway through cooking to be sure both sides of the naan are golden with the classic charred spots. You can brush melted butter or garlic butter over the naan right after it is cooked for an additional flavour. Homemade naan that you make in-house is a good substitute for storebought and is very handy when you serve it for family meals or any occasion. Once you like plain, then garlic naan, this recipe is an absolute pleasure in the prep and guarantees soft pillowy bread as well, elevating any dish. Try this naan recipe today, and make sure to savour its taste, freshly made from your home!

Ingredients required for Naan

500 gms maida
1/2 cup curd
1/2 cup milk
2 tbsp cooking oil
2 tbsp butter
1/2 tsp baking soda

Cooking steps for Naan

1
First of all, you will require a big mixing bowl. You are to add 500 gms of all-purpose flour (maida) to it.
2
To that, you are now going to add a teaspoon of sugar and one Tsp of salt along with half a teaspoon of baking soda.
3
The sugar will assist in a slight caramelisation and give the naan its golden colour. The baking soda will help the dough to rise and make it soft.
4
Mix all these ingredients well so that the baking soda can get evenly distributed in the flour. Half a cup of warm milk is required to activate the baking soda from the mixture.
5
Half a cup of yoghurt is added for its distinctiveness in tanginess and softness of the naan. A couple of tablespoons of oil are used to soften the naan even more and to handle the dough easily.
6
Make sure you do not overheat the milk; this may kill the leavening properties of baking soda. That's one of the integral properties of making a light naan.
7
Gradually add the wet ingredients to the dry ingredients, mixing as you go; alternatively, you can use your hand or spatula to combine the dough into soft dough.
8
Once it is a dough, knead it to a lightly floured surface. Knead the dough for about 5-7 minutes until it is smooth, elastic, and not sticky.
9
The kneading makes the naan light and airy, so ensure you work out the dough well. The dough should be soft but not soggy.
10
Next, cover the dough with a moist cloth and put it in a warm place for 2-3 hours. This resting time will make the dough slightly puffy, which gives naan its airy typical texture.
11
The baking soda continues to work, and the dough becomes softer, providing a soft, cushiony naan. After this resting time, the dough should feel soft and pliable. Beaten to remove air bubbles that have been formed. Then, cut the dough into eight equal portions. Gather each piece into a ball again and smooth it out with your palms. Let the dough balls rest for some time and be covered with a cloth so they do not dry up.
12
Heat a tawa or non-stick pan on medium flame.
13
The tawa has to be of such a temperature that it cooks the naan quickly without burning it down.
14
Medium heat is desired to have a medium colour when it puffs up. The naan must cook on the bottom before puffing up.
15
Take one of the dough balls and roll it out onto a lightly floured surface. Roll out to an oval or round shape about ¼ -inch thick. Be careful not to roll the dough too thin since naan should have some thickness to retain its softness. Repeat the same with the remaining dough balls.
16
Wet one side of the rolled-out naan lightly in water. This will make it stick to the tawa and not slip while cooking. Place the damp side of the naan on the hot tawa.
17
Cook for 1-2 minutes, after which you will get the phenomenon of bubbles coming up on its surface; once you see that bubbles are coming up on the naan, flip the tawa upside with care to get the cooked bottom side.
18
Hold the tawa over direct heat, and this will help to puff the naan as it would have been inside a tandoor.
19
Keep it over the flame for 1-2 minutes or until it gets well brown with some char spots on it.
20
The texture of the naan should be fluffy and crispy on the outside with beautified char marks on top.
21
Once cooked out from the tawa, brush some melted butter or ghee for added flavour. This final touch gives the naan richness and a better taste.
22
I have tried this recipe for some beginners, and it yields this delicious bread that is so soft and chewy. Try this recipe of naan today and see the authentic taste of homemade naan with your favourite meals!

Shop Ingredients

Curd (1/2 cup)

126

110

Cooking Oil (2 Tbsp)

146

174

161

151

308

141

732

236

305

Baking Soda (1/2 Tsp)

Milk (1/2 cup)

Maida (500 gms)

Butter (2 Tbsp)

295

122

120

566

125

530

FAQs

Can I make naan without yeast?

Yes, you can make naan without yeast! This recipe uses baking soda instead of yeast for dough rising and a soft, fluffy texture. Yoghurt and warm milk contribute to the dough's leavening, so this recipe doesn't require yeast.

Can I prepare the naan dough in advance?

Yes, you can prepare the naan dough in advance. Once the dough has been kneaded, close it and refrigerate it for up to 24 hours. As soon as you plan to make naan, take it out of the refrigerator and let it reach room temperature for approximately 30 minutes before you shape and bake it.

What is the best way to preserve leftover naan?

Keep leftover naan in an airtight container or zip-lock bag at room temperature for up to two days. It can be reheated with a skillet or wrapped in foil and warmed in an oven. Frozen, it stays frozen for longer and is thawed before heating.