Homemade East Indian Naan Bread Made Easy Recipes

EASY NAAN BREAD

Steps:

• Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
• Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
• Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
• If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
• Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
• Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
• Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.

NAAN BREAD (THE BEST RECIPE)

Steps:

• In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.
• Divide the dough into 8 equal portions. Roll the dough to a 8" circle using a rolling spin.
• Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
• Brush the naan with the melted butter, serve warm.

HOMEMADE EAST INDIAN NAAN BREAD (MADE EASY)

Steps:

• STIR one (1/4 ounce) package active dry yeast into warm water; LET sit for 10 minutes.
• MEASURE 2 cups all-purpose flour into a medium bowl; ADD 1 teaspoon salt, 1 teaspoon sugar and 1/8 teaspoon baking soda; MIX well; ADD 2 tablespoons oil and 2 1/2 tablespoons plain yogurt; MIX until crumbly.
• POUR the water and yeast mixture over flour; and make into soft dough; KNEAD the dough until smooth.
• COVER dough with a kitchen towel; KEEP in a warm place until dough doubles in volume, between 3 - 4 hours.
• SET oven rack in center position; PLACE a pizza stone in center of rack (NOTE: IF YOU DO NOT HAVE A PIZZA STONE, A CAST-IRON DUTCH OVEN OR GRIDDLE MAY BE USED); PREHEAT the oven to BAKE at 500°F , for at least twenty minutes until pizza stone is properly tempered; SET the BROILER to HIGH.
• LUBRICATE hands lightly with canola oil; KNEAD dough 2-3 minutes; DIVIDE dough into 6 equal portions.
• FLOUR a rolling board; ROLL each piece of dough on floured board with a rolling pin, into rounded shapes about 1/4-inch thick and no wider than 8 inches (they don't have to look perfect); RE-DUST board with flour as needed; REPEAT with remaining dough portions.
• WET hands lightly; TAKE Naan discs and flip them between your palms before placing them CAREFULLY onto hot pizza stone in oven without touching the stone (do not set more than two Naan at a time over stone); CLOSE oven door.
• BROIL-BAKE Naan on pizza stone in closed oven for 2-3 minutes (keep a close watch on timing); REMOVE baked Naan from stone with a spatula and/or tongs, wearing oven mitts; BASTE with suggested additions if desired (RE-TEMPER pizza stone for 3 minutes before continuing with your next batch).
• BASTE baked Naan with suggested BASTE; KEEP warm in lined bread basket until serving; SERVE with dipping sauce if desired and ENJOY!

NAAN

Steps:

• In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
• Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
• Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
• When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
• Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
• Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
• Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
• After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
• Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

HOMEMADE NAAN BREAD

Steps:

• In a bowl of a stand mixer, combine yeast, honey and water (between 105-100ºF); stir to dissolve and let sit until frothy, about 15 minutes. Add oil, yogurt and beaten egg; whisk to combine.
• In a medium bowl, whisk together 2 cups flour and salt. Add dry ingredients to yeast mixture, keeping about ½ cup on the side. Process on speed 3 until dough is no longer sticking at the bottom and pulled from the sides of the bowl, adding flour, about 1 tablespoons at a time.
• Transfer dough on a work surface and pulling under to form a ball. Place dough in a large bowl lightly oiled and coat ball dough by rubbing around the bowl. Cover with a clean dish towel and let it rise for 1 ½ hours or until it doubles in size.
• Punch dough, transfer onto a lightly floured work surface and separate into 8 equal pieces; pull under to form small balls, and cover for 30 minutes.
• Heat a griddle, panini pan or a heavy skillet over medium heat. Roll down one ball at a time into a long thin oval shape, keeping the other dough balls covered. When pan is hot, place one at a time and lightly brush the top with clarified butter; cook until golden brown and large bubbles formed on top, about 3 minutes. Flip the dough on the other side and cook until golden brown as well for about 3 minutes. Repeat with the remaining dough balls.

NAAN BREAD

Steps:

• Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
• Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
• Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
• Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
• Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
• Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)