Naan is a flat bread, made from wheat flour and usually leavened. It is commonly consumed in several regions of Central Asia and South Asia: Afghanistan, Iran, Uzbekistan, Burma, Pakistan, and Northwest India (mainly Rajasthan and Gujarat).
Naan differs from chapati in its shape (the latter being round) and in the fact that chapati is usually cooked on a cast iron plate called a tava.
Learn how to make Homemade Naan with this simple and easy to make recipe!
Homemade Naan Bread
4
servings40
minutes5
minutesLearn how to make Homemade Naan with this simple and easy to make recipe!
Ingredients
Makes 10-12 Naans
4 cups (500g) all-purpose flour
1 1/2 tsp (7g) salt
1/8 tsp (1g) baking soda
1 tsp (4g) kalonji seeds (black cumin)
20 g fresh yeast (2 tsp active dry yeast)
1 tsp (5g) sugar
1/2 cup (120ml) warm water
5 tbsp (70ml) oil or ghee
1 cup (240g) yogurt
melted butter or ghee for brushing
spices or herbs – optional
Directions
- In a bowl, add 4 cups (500g) all-purpose flour;
- Add 1/8 tsp (1g) baking soda;
- Add 1 1/2 tsp (7g) salt;
- Add 1 tsp (4g) kalonji seeds (black cumin);
- Stir and reserve;
- In another bowl, add 20 g fresh yeast (2 tsp active dry yeast);
- Add 1 tsp (5g) sugar;
- Stir until it liquefies;
- Add 1/2 cup (120ml) warm water;
- Stir;
- Transfer to the flour bowl;
- Add 5 tbsp (70ml) oil or ghee;
- Add 1 cup (240g) yogurt;
- Stir and knead the dough until smoth, and pulls away from the sides of the bowl;
- Let it rise in a warm place for about 1 or 2 hours, until doubled the size;
- Flour your countertop;
- Fold the dough inside;
- Divide dought in 10 or 12 pieces;
- Let it rise for another 30 or 45 minutes;
- Roll it out into a teardrop shape;
- Brush the other side of the naan with water;
- Place the naan on the hot skillet with wet side down;
- Cook for 30 or 45 seconds;
- Flip and cook until brown spots appear;
- Brush naan with ghee or melted butter and herbs;
- Your Homemade Naan is ready!
