- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 305 kcal
Quick summary
“Naan bread is a classic yeast-leavened flatbread, famous for the softness of the crumb and the toasted bubbles on the surface. The preparation differs by the use of natural yogurt and oil in the wheat flour, whose lactic acids and fat soften the gluten network. Cooked in a very hot skillet for two to three minutes on each side, the disc inflates creating typical toasted spots. Kept under a clean cloth at the exit of the griddle, it retains the perfect flexibility for four portions.”
What you need to know
- Knead the dough for 10 minutes and let it rest in a warm place for 1 hour until it doubles in volume.
- Roll the discs into an oval shape with a uniform thickness of about 1 centimeter using a rolling pin.
- Cook in a very hot and dry skillet for 2 to 3 minutes on each side until toasted bubbles inflate.
Ingredients
Main
- 2 cups all-purpose flour
- 1/2 cup plain yogurt
- 1/4 cup warm water
- 1 tablespoon of dry active yeast
- 1 teaspoon of sugar
- 1/2 teaspoon salt
- 2 tablespoons oil
Instructions
Principal
- In a bowl, mix the flour, baking powder, sugar, and salt.
- Add the yogurt and warm water to the dry mix.
- Start kneading, forming a homogeneous dough.
- Add the oil and continue kneading for about 10 minutes.
- Let the dough rest in a warm place for 1 hour.
- After resting, divide the dough into four equal parts.
- Roll out each part into an oval shape with a rolling pin, approximately 1 cm thick.
- Heat the pot or skillet and place a piece of dough to bake.
- Cook for about 2-3 minutes on each side or until golden brown.
- Remove and cover with paper towels to keep it warm and soft.
- Repeat the process with the remaining portions.
Chef's tips
- Heat the cast iron skillet well before adding the batter; the intense heat makes the bread puff up without drying out.
- Cover the already baked breads with a clean kitchen towel or paper towel to retain steam and preserve softness.
- Brush a thin layer of melted butter over the naan right after removing it from the skillet to give it shine.
Variations
- Garlic naan: brush the hot bread with melted butter mixed with raw grated garlic and chopped cilantro.
- Naan with cheese: stuff the center of the opened dough with grated mozzarella cheese and fold before opening again.
- Naan with sesame: press black or white sesame seeds onto the surface of the dough before placing it on the griddle.
Substitutions
- White wheat flour can be replaced by 40% whole wheat flour, increasing water absorption.
- The plain whole yogurt can be swapped for fresh curd or milk curdled with a few drops of lemon.
- The vegetable oil in the dough can be replaced by olive oil or clarified butter (ghee).
How to store
Store in a closed plastic bag at room temperature for up to 2 days. Reheat in a hot frying pan for 30 seconds on each side to restore softness and flexibility.
Can it be frozen?
Freeze the already baked breads separated by sheets of parchment paper in a proper bag for up to 90 days at 18°C below zero. Thaw directly in a hot skillet or in an electric oven at 180°C.
What to serve with
Serve as a side dish for full-bodied curries, stews with sauce, and dishes with chickpeas or lentils. Excellent for dipping in spreads like hummus and dry curd.
Frequently asked questions
Is it necessary to grease the skillet to bake the bread?
No, the skillet must be clean and dry over medium-high heat. Dry cooking reproduces the effect of the Indian tandoor oven, creating toasted bubbles on the surface without soaking the bread with fat.
Can I bake naan bread in a traditional home oven?
Yes, preheat the oven and a metal baking sheet at maximum temperature (250°C) for 20 minutes and bake the disks on the top rack for about 4 to 6 minutes until they form browned bubbles.
How to prevent bread from becoming hard and dry after cooling?
Keep the breads fresh out of the skillet stacked and immediately covered with a clean kitchen towel. Trapped steam maintains moisture within the bread's fibers, keeping it pliable.
Why should naan bread have yogurt in the dough composition?
The natural acidity of the yogurt softens the gluten chains of the wheat flour and reacts with the leavening agents, giving the soft elasticity and spongy texture characteristic of naan.
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