Naan Bread (Indian)

Homemade Naan Bread Recipe Introduction Naan bread is a delightful staple in Indian cuisine, known for its soft, chewy texture and subtly charred flavor. Traditionally baked in a tandoor, this flatbread has transcended borders to become globally adored. Whether served plain, with garlic, or stuffed with all manners of delicious fillings, naan bread makes any meal feel special. Today, I’m sharing a recipe that brings the essence of the tandoor into your home oven or stovetop. This recipe will guide you through each mouthwatering step to create naan that’s perfect for scooping up your favorite curries or enjoying as a standalone treat. Kitchen Equipment Required Mixing Bowl Whisk Rolling Pin Cast Iron Skillet or Large Frying Pan Baking Tray Plastic Wrap or Damp Cloth Measuring Cups and Spoons Pastry Brush Cooking Time Total estimated time: 2 hours Naan Bread Recipe Ingredients 500g (4 cups) all-purpose flour 7g (1 packet or 2 1/4 tsp) active dry yeast 5g (1 tsp) sugar 120ml (1/2 cup) warm water (about 110°F or 43°C) 240g (1 cup) plain yogurt 60ml (1/4 cup) vegetable oil or melted ghee 10g (1 1/2 tsp) salt 30g (2 tbsp) butter (for brushing, optional) 1-2 cloves garlic, minced (optional for garlic naan) Chopped fresh cilantro (optional) Instructions Step 1: Activating the Yeast In a small bowl, whisk together the warm water, sugar, and yeast. Allow the mixture to sit for about 5-10 minutes, or until it becomes frothy and bubbly. This indicates that the yeast is active and ready to use. Step 2: Mixing the Dough In a large mixing bowl, combine the flour and salt. Make a well in the center, then add the yogurt, vegetable oil, and the activated yeast mixture. Stir the ingredients together until the mixture forms a cohesive dough. Step 3: Kneading Flour your work surface lightly and transfer the dough onto it. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle small amounts of flour as needed during kneading. Step 4: First Rise Place the kneaded dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm area for about 1-2 hours, or until it doubles in size. Step 5: Shaping the Naan Once the dough has risen, punch it down gently to release the air. Divide the dough into 8 equal pieces. Roll each piece into a ball and let them rest for 10 minutes. Step 6: Cooking Preheat your cast iron skillet or frying pan over medium-high heat. Take one dough ball, using a rolling pin, roll it out on a floured surface to a preferred thickness, usually around 1/4 inch. If you are making garlic naan, sprinkle minced garlic over the top and press it gently. Place the rolled dough into the hot skillet. Cook each side for about 2 minutes, or until you see bubbles forming on the surface and the bottom has golden brown patches. Repeat with the remaining dough. Step 7: Finishing Touches Once cooked, brush the top with melted butter or ghee. You can also sprinkle with chopped cilantro if desired. Serve immediately or keep warm in a low oven until ready to eat. Conclusion And there you have it—fresh, homemade naan bread that rivals the restaurant kind. The beauty of making naan at home is the customization; from garlic additions to herb infusions, each naan can be tailored to your personal preference. Perfect for any occasion, this naan recipe promises a soft, fluffy texture that pairs beautifully with your favorite dishes. Now that you’re versed in the art of naan-making, don’t hesitate to experiment and make each batch your own. Enjoy the process and the delightful results!

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