How To Make Naan
Naan bread with a soft, pillowy, slightly chewy texture. It pairs well with a multitude of dishes and can be flavored in a variety of ways.
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.
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