Plain Naan, Garlic Naan, And Peshwari Naan
(Straying From French Cuisine, Pardon our wander, just mixing it up a bit!)
Naan bread is a popular type of flatbread that is loved for its soft, pillowy, slightly chewy texture. It pairs well with a multitude of dishes and can be flavored in a variety of ways. Make it homemade with these step-by-step instructions and you will never buy it at the grocers again!
It originates from the Indian subcontinent and is a staple in Indian, Pakistani, and other South Asian cuisines.
Naan is typically made from a simple enriched dough consisting of flour, water, yeast, sugar, yogurt and/or milk, oil salt, and sometimes an additional leavening agent like baking powder.
Traditionally it is baked in a tandoor which is a clay or metal oven that reaches high temperatures, but our home ovens work just fine. This handy Oven Temperature Conversion Chart may help in all your cooking..
As with many recipes this recipe starts the cooking on the stove top and finishes in the oven to make this delicious bread.
Naan goes well with many dishes because of its mild, plain flavor and soaks up juices and gravy sumptuously!
It is easy to "dress up" a basic naan recipe to matchup with whatever dish a cook desires.
Naans popularity is growing all around the world and is being served with a variety of toppings and fillings.
It is easy to make and well worth making it at home.
You will discover 3 ways to make naan below:
plain naan, garlic naan, and Peshwari naan.
Authentic French Bread Recipes
- Here is an easy French Brioche Bread recipe.
- This delicious Croissant Recipe will give you another great French classic bread recipe.
- It is wonderful to smell the aroma of French Baguette bread baking.
📖 Recipe
How To Make Naan
Ingredients
- Plain Naan
- 1 teaspoon of dried active yeast
- 1 teaspoon of sugar
- 200 g plain flour
- ¼ teaspoon of salt
- ½ teaspoon of baking powder
- 1 tablespoon vegetable oil
- 2 tablespoon of plain yoghurt
- 2 tablespoon of milk
Garlic Naan
- 1 large clove garlic minced
Peshwari Naan
- 70 gr pistachios
- 35 gr raisins
- 1½ teaspoon brown sugar
Butter Topping
- 2 tablespoon butterthen add flavoring of your choice...
- 1 clove garlic or half a teaspoon of garlic powder
- 1 teaspoon cilantro
- 1 teaspoon parsley
- 1 teaspoon sesame seed
Instructions
For All Variations Start Here
- In a small bowl, mix the yeast and sugar with a tablespoon of warm water to activate. Leave for 5 minutes in a warm place until frothy OR...
- 1 teaspoon instant dry yeast/rapid-rise yeast and simply mix with dry ingredients.
- In a separate bowl mix the flour, salt and baking powder.
- Mix wet ingredients together in a separate bowl.
- If using regular yeast, once it is frothy add it to the mixed wet ingredients.
- Mix the wet ingredients into the dry ingredients thoroughly, you can use your hands.
- Knead the dough until well mixed and with slightly wet hands, folding as you go until it is nice and soft.
- Place the dough in a lightly oiled mixing bowl, cover it with cling film and leave it in a warm place to rise for 1 hour or until double in size. (The warmth of the room will determine how long it will take to double.)
- Divide the dough into four balls and place on a floured surface.
- Flatten out each ball into an oval or circle which ever you prefer and will fit in your pan. (If making Peshwari naan follow directions below from here.)
- Heat the frying pan to medium/high heat.
- Pour a little oil in the pan and when hot place the naan onto the pan for about a minute or two to brown on one side, brushing the top side with a little oil.
- Flip the naan and cook this side for a minute or two as well. If your pan is too hot with a concern your naan will burn turn the heat down, especially important for cooking the second naan.
- Smear with butter to serve and keep naan warm in a 200°F/95°C/Gas ¼ or warming basket.
Garlic Naan
- Add minced garlic to wet ingredients.
- When cooked and just before serving, butter with Butter Topping mixed with minced garlic and cilantro or parsley.
Peshwari Naan
- Place all ingredients for the filling into a blender and blitz to a course powder.
- Place about 1 tablespoon of the filling into the middle of each naan. Pull up the dough to seal the filling inside then carefully roll into a tear shape about 0.5cm/¼in thick.
- Heat the frying pan and turn on the oven grill to high, to heat up so it is ready.
- Place the naan onto the frying pan for about a minute or two to brown on one side.
- Transfer to a baking tray (cooked side down) and cook under a hot grill for 2-5 minutes until all puffed up. Take stuffed naans out of the oven as they are cooked and keep warm.
- Smear each naan with butter to serve.
Did you make this & like it, or not, let us know?!