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Curious about what is in an Indian cook’s pantry? I made a free printable just for you. If you are just diving into Indian cooking, this Indian pantry listwill be helpful to you. You probably already have some of these ingredients. Pro-tip, spices and sometimes vegetables, in an Indian market are much cheaper than at the supermarket.
An easy version of a soft, pillowy flatbread made in a food processor. Homemade Naan is my favorite flat bread and so easy.
For a Naan recipe with yogurt and butter check out the Butter Naan Recipe post.
Why you should make homemade Naan bread
It’s easy, cheaper than store bought and waaayyyyyy bettah! How’s that for an answer? Seriously, at least try it.
Every time I make this, I ask myself, ‘Self, why don’t you make this everyday?’. It’s THAT good.
You can also make an extra batch of dough while you have the food processor out and refrigerate the extra dough for tomorrow. Just be sure to rise it the next day as if you just got it out of the food processor. It may take longer because the yeast needs to come to room temp before it does its magic.
What is Naan?
Naan is a flatbread that most likely originated in the Middle East or India. Different variations have evolved. Yeast is a common leavener but baking soda has been used somewhat in recent years. Milk or yogurt may be added for flavor. You may also season the dough with spices.
The bread is common in Indian and Middle Eastern cuisine and is growing in popularity in the U.S. and Great Britain. It is typically served with dinner or used as a snack.
You can make a Naan Burger, Naan Wrap, Naanwich or smother with butter and jam, my favorite. You can use it like pizza dough and make a pizza. I like to eat it with butter and jam and have it with my tea.
The bread is soft, pillowy and slightly chewy. Kids LOVE it!
For some robust cheesey goodness, try dipping Naan in some Welsh Rarebit. Live a little.
If you create this little gem, let us know. Take a picture of it and #FusionCraftiness so we can all see on Instagram. Do you have any other uses for Naan? Let us know by leaving a comment.
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
Easy Indian Naan Bread Recipe
Yield: 8 Naan
Prep Time: 1 hour30 minutes
Cook Time: 16 minutes
Total Time: 1 hour46 minutes
An easy and tasty authentic Indian bread. Make this easy Naan in your food processor.
Ingredients
1/2 cup warm water
1 tsp yeast
1 tsp sugar
1/4 cup olive oil + more for frying
1 egg
2 cups all-purpose flour (277 grams)
1 tsp salt
Instructions
Place first three ingredients in a small bowl and set aside until foamy, about 10 minutes.
In another small bowl add oil and egg, beat lightly to emulsify the egg.
In a food processor add flour and salt, pulse to blend salt.
Add yeast water when ready at a slow stream while blending.
Add the oil and egg mixture in the same manner, slowly until the dough comes apart from the side. Stop adding the oil mixture at this point. Blend for another 30 seconds.
Turn out onto a lightly floured surface, kneading until smooth. Place in a large bowl that has been oiled with cooking spray or oil, flip and cover with plastic. Place in a warm place to rise, until double in size, about 1 hour.
Roll out dough onto floured surface.
Divide into 8 pieces evenly and keep under a kitchen towel or plastic to keep from drying out.
Preheat an oiled skillet over medium heat.
Take each dough and roll out into a circle, about 1/4 inch thick.
Cook in skillet, flipping when golden brown on one side, cook until other side is done. Repeat with remaining dough.
Brush with melted butter or olive oil (optional)
Notes
I like to weigh my flour with baked goods. I live at high altitude and flour can get packed down so my recipes may not turn out like yours. Weighing is the most accurate method with flour.
OR just make a double batch of this naan so you can use one whole egg! 3. Flour – Bread flour makes the softest, fluffiest naan. But all-purpose/plain flour is very nearly as good.
It is made primarily from white flour or wheat flour and a leavening agent (usually yeast), which results in the formation of air pockets in the dough that impart fluffiness and softness. Other ingredients used to make naan include warm water, salt, ghee (clarified butter), and yogurt.
So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place. Each place may have their own recipe to make these.
Naan is essentially a leavened flatbread, which means it contains some form of raising agent to provide its airy texture. Hence for this naan, the raising agent we will be using is yeast. Other variations do exist which may utilise self raising flour or baking powder/baking soda.
While it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its relatively generous amounts of protein and fiber. Despite its high carb content, naan can be considered a more nutrient-dense alternative to white bread and pita.
Naan traditionally is plain flat bread made using bread flour, Yeast, salt and water. Its cooked in tandoor. Salt could be optional if you are having naan with a curry. (Cause curry usually has salt and the bread might not need it).
Afghan naan is different in shape, texture, and taste from Indian varieties. While the main ingredient – wheat flour – is the same, Afghan bakers hand-shape the dough, rather than rolling it out, and their use of a tandoor results in large, pillowy rounds.
In many traditional recipes, naan bread does not contain eggs. However, there are variations of naan where eggs might be added to the dough. Whether eggs are added to naan largely depends on the specific recipe used by the restaurant and regional preferences.
Now that we know about flatbreads, we can explain why Roti and Naan are so different. Roti (also known as Chapati) is arguably India's most popular flatbread. This unleavened flatbread is one of the most common sides in Northern India and appears in all of India's regions.
You need a high enough heat for the baking powder to start reacting and producing gases, and also for the water content in the dough to transform into steam – both of which contribute to the puffing action and bubble formation. If your heat is too low, the naan bread will dry out before bubbles start forming.
While naan is reserved for special occasions, roti is a household staple. "It is much simpler to make using just whole wheat flour, salt, and water," Kalyanaraman says.
Naan has a thicker, fluffier texture because it is made with yogurt. Pita is thinner bread made with less ingredients (flour, water, salt, etc) and no yogurt. Naan is cooked in a skillet while Pita is usually baked at very high temperatures in the oven.
Here's why: wheat flour has less gluten than bread flour or white all purpose flour, which are typically used for making naan. But it's the gluten that helps make naan dough pliable and soft and the naan slightly chewy after cooking.
Naan is traditionally made with all-purpose (wheat) flour, which is not gluten-free. But the gluten provides a stretchy element that can be tricky to replicate with gluten-free alternatives. But friends, we've done the trial and error so you don't have to!
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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