indian naan recipe

This simple homemade naan recipe with yogurt and no yeast is a warm, fluffy, delicious addition to Indian meals. Enjoy plain or with garlic.

Homemade Naan

all-purpose flour (plus more for rolling)

white whole wheat flour

kosher salt*

baking powder

plain low-fat Greek yogurt (or regular yogurt)

water (divided)

unsalted butter

Chopped fresh cilantro or parsley (optional)

Flaky sea salt (optional)

garlic (minced (about 1 tablespoon))

Stir

In a large bowl, stir together the all-purpose flour, white whole wheat flour, salt, and baking powder.

Add the yogurt. With a spoon, stir to combine, pressing the yogurt into the dry ingredients. Once it seems that you can&#039;t moisten the flour further, sprinkle 2 tablespoons water over the top (if you are using regular yogurt or your yogurt is on the thinner side and it doesn&#039;t seem like your dough is crumbly but not dry, you may not need the water at all). Depending upon how thick or thin your yogurt is, you may need more water. If so, add additional water 1 tablespoon at a time, stirring thoroughly between each addition, until the flour-yogurt mixture forms big clumps. Once you’ve mixed as best as you can with a spoon, use your hands to squeeze the dough together in a ball.

Knead

Knead the dough in the bowl for 1 to 2 minutes, until it feels fairly smooth and cohesive. Cover the bowl with a towel and let sit at room temperature for 30 minutes. (The naan won&#039;t rise; this step is to relax the gluten in the flour and let the wet/dry ingredients fully incorporate so that your naan is tender.)

Melt

Prepare the butter (or garlic butter): During the last 10 minutes of the dough’s resting, melt the butter in a small pot over medium heat. Once melted, add the garlic and cook for 1 to 2 minutes, just until fragrant. Remove the pan from heat. If you prefer not to make garlic butter, simply omit the garlic and melt the butter on the stove or in the microwave.

Once the dough has rested, turn the dough out onto a lightly floured work surface. With a bench scraper or butter knife, cut the dough ball into 8 evenly sized wedges. If you’d like to keep the naan warm between batches, preheat the oven to 250 degrees F and keep a large baking sheet handy.

Shape

Shape the first dough: Roll one wedge into a ball with your hands. Lightly flour the top of it. With a rolling pin, roll it to a circle or oval that is about ¼-inch thick (it will be about 5 inches across).

Cook

Cook the dough: Heat a cast iron skillet (a non-stick skillet will work too) over medium-high heat. Let the pan get nice and hot. Add the dough to the skillet. Cook for 1 minute, until it blisters on the bottom and big bubbles form on top. While the dough is cooking on the first side, brush butter on the top, uncooked side.

With tongs, flip the dough and brush more butter on top. Cook until it is golden brown on the other side, about 1 minute more. Transfer to a baking sheet, sprinkle with herbs and flaky salt (if desired), and place in the oven to keep warm.

Serve

Repeat with the remaining wedges. I like to multi-task by rolling the next dough ball while the one before it cooks. Enjoy warm!

Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Vegan Indian Butter Naan Recipe. Vegan Soyfree Nutfree Recipe.

Whole Wheat Naan Bread - Vegan Indian Naan Recipe

warm-hot water

whole wheat flour

yeast

tsp sugar

non dairy yogurt

flour

tsp salt

tsp baking powder

tbsp oil (plus more for greasing)

Flavor additions: garam masala (, garlic

cilantro

Mix all the ingredients under sponge in order. Mix well to combine and cover with a towel. Let the sponge sit for 25 - 30 mins in a warm place.

Then add 3/4 cup flour, baking powder, salt, and add to the sponge bowl. Add oil, mix well. Add more flour as needed to make a somewhat sticky but cohesive mixture. Knead for 2-3 mins to get to a somewhat smooth dough. Cover the bowl with a thick towel and let sit until&nbsp;dough is almost double in size. 1 to 1.5 hour depending on the ambient temperature.

Drizzle a few drops of oil on the dough and spread. Use a tbsp of flour if needed to bring it together into a smooth ball. Divide the dough into 3 or 4 equal portions. Shape into smooth balls. Place the balls on parchment, cover with a towel and let sit for 10-15 mins. Meanwhile prep the skillet, toppings etc.

Use some flour to shape the balls into naans using a rolling pin or just pressing with your hand(lightly so that all the air from the rising dough isnt squeezed out). Spritz water on top and press in any toppings like garlic, cilantro, nigella seeds or other seeds.&nbsp;

Heat a cast iron or heavy bottom skillet over medium high heat. Cook for 1 to 3 minutes per side. (You can cover the Naan for half a minute during cooking). Brush liberally with vegan butter or oil. Cover with a towel is not serving immediately. Store on the counter for a few hours or refrigerate for upto a week or freeze for month. See Tips above the recipe. Serve with Indian Curries/Entrees. For more cooking options, see my original Naan post to Bake.&nbsp;

https://www.youtube.com/watch?v=vVY82_uPL34

Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Oilfree option
💙🧡 FULL RECIPE: https://www.veganricha.com/2018/07/wheat-naan-bread-vegan-indian-naan-recipe.html
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Whole grain flours behave differently, absorb a lot more liquid and need some tricks to ensure that the breads are soft – not dry, airy & not dense and generally pleasing to taste. This wheat Naan recipe is slightly different from a regular Naan. It uses a sponge (a mix of some flour and wet ingredients that sit to hydrate for 25 mins). This extra hydration allows the bread dough to hold more moisture.

The rest of the process is just like my regular Naan. Add toppings of choice such as garlic, herbs, nigella seeds etc. Serve with Curries such as  Butter Tofu(so good!), Mushroom Masala, Achari Sauce tofu/veggies, Pasanda, Instant Pot Butter Chiken etc , or make Naan pizza! Soyfree Nutfree Recipe. Oilfree Option
Do read the Tip Section on the post to get the best result. 
Gluten-free, Grainfree Naan options are available in my Indian Kitchen book: https://veganricha.com/vrikamzn


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Whole Wheat Naan Bread. Amazing 100% Whole Grain Naan | VEGAN RICHA RECIPES

This Indian Naan Bread recipe is incredibly easy to make at home and the result is a soft and delicious Indian bread that you can have as a side to many meals.

Easy Indian Naan Bread Recipe

c. all-purpose flour

salt

instant yeast

c. milk

c. plain Greek yogurt

sugar

cardamom

turmeric

Tbsp. melted Ghee or butter

Pour the milk into a liquid measuring cup, whisk in the Greek yogurt, and heat in the microwave until warm to the touch (about 110 degrees F). Pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt, cardamom, turmeric, and 2 1/2 cups of the flour.

Mix well with a wooden spoon or the paddle attachment on your stand mixer. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl (it will still be sticky). Knead the dough using the dough attachment on your stand mixer, or by hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. The dough will still be a little sticky, but you won't have too much trouble forming it into balls.

Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees Fahrenheit and place a pizza stone or large cast iron pan on the bottom rack of the oven.

Once the dough has rested for a half hour, one by one, roll each piece into a circle about 6 inches wide. Open up the oven and lay the circle of dough on the hot pizza stone. Spritz the top of the dough with a little water or vegetable oil. Close the oven and bake the naan for about 2-3 minutes, until it is lightly puffed and brown spots begin to appear on the bottom. Turn the naan using tongs and return to oven for another 2 minutes or so.

Remove the naan from the oven and place on a cooling rack or large plate. Brush lightly with Ghee or melted butter. Stack the hot naan on top of each other as it comes out of the oven to help keep the pieces warm.

This authentic Indian naan recipe produces a soft, pillowy flatbread with the distinct chew characteristic of traditional Indian restaurant naan. We use plain Greek yogurt to build the crumb structure without requiring a commercial tandoor oven or eggs.

Authentic Indian Naan

all-purpose flour

kosher salt

white sugar

warm water

plain Greek yogurt

melted ghee (or cooking oil)

ghee

garlic (minced)

Fresh cilantro (finely chopped)

Flakey salt (for finishing)

Bloom the yeast and mix wet ingredients: In a large mixing bowl, whisk together 300 g of all-purpose flour, 6 g of kosher salt, and 9 g of white sugar. In a separate jug, mix 125 g of warm water with 3 g of instant yeast, 100 g of plain Greek yogurt, and 20 g of melted ghee. Let the liquid stand for 10 minutes until the surface becomes frothy.

Mix the dough: Pour the bloomed yeast mixture into the dry ingredients. Mix the ingredients by hand until the liquid is fully absorbed. Continue mixing until a rough, shaggy dough forms with no dry spots of flour remaining.

Hydrate, knead, and proof: Cover the glass bowl with a damp tea towel and let the dough rest for 15 minutes to fully hydrate the flour. Transfer the dough to a lightly floured surface and knead it into a smooth, round ball. Return the dough to the bowl, cover it with the damp towel, and place it in a warm environment, such as an oven with only the interior light turned on. Let it proof for 1.5 to 2 hours until doubled in size.

Portion and weigh: Transfer the risen dough to a lightly floured surface and gently knock the air out. Flatten it slightly, then use a digital scale to divide the dough into 8 equal pieces, weighing 70 grams each.

Shape and final proof: Shape each portion into a tight, round ball. Flip the dough smooth-side down, fold the edges inward, and pinch the bottom seam together. Lightly coat a baking tray and your hands with cooking oil. Roll the dough balls on the table to seal the bottoms, then place them on the oiled tray. Cover the tray and let the dough proof for 30 minutes until increased in size by 50%.

Make the garlic butter: While the dough proofs, place a stainless steel pan over medium heat and melt 50 g of ghee or butter. Add 6 crushed garlic cloves. Cook lightly over low heat without browning the garlic. Remove the pan from the heat and transfer the mixture to a bowl to sit at room temperature.

Roll out the naan: Place a proven dough ball onto a lightly floured work surface with the smooth side facing down. Flatten the dough gently with your hands, pressing the edges. Use a rolling pin to roll the dough out until it is very thin and almost translucent.

Cook and blister the dough: Heat a cast-iron skillet over high heat. Wipe the base of the skillet with a paper towel holding a single drop of cooking oil. Place the rolled dough flat into the hot skillet. Watch for the surface to puff and form large blisters. Check the underside, and once adequately charred, flip the flatbread to cook the opposite side.

Brush and serve: Remove the cooked flatbread from the skillet. Immediately brush the hot surface with the prepared garlic butter. Add chopped cilantro and a pinch of flaky salt. Stack the finished flatbreads and cover them with a plate to keep them soft and warm while you cook the remaining portions.

https://www.youtube.com/watch?v=4HqD7KGRczc

Making authentic Indian naan bread at home is an easy process anyone can follow. These naan breads are made with yogurt and yeast for that classic puff and chewy texture we all love about restaurant naan. You'll have delicious naans in no time to have with your favorite Curries. Mine being butter chicken. Be sure to check out the video for that.

Butter chicken - https://www.youtube.com/watch?v=43J2nxKdxHo&list=PLZhxRLtZyQmzW0sd7F7hBcTDX1XHC9ewk&index=68

Printable and scalable recipe: https://www.pantsdownapronson.com/naan-recipe/

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No Tandoor? No Problem! Easily Make Authentic Indian Naan At Home

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